Spaghetti Squash Breakfast Loaf
Adding some typical breakfast items to leftover spaghetti squash gives a different twist to morning meals, by Dave Utrata.
I had a couple of cups of spaghetti squash remaining from another dish and added them to my bacon and eggs for an easy meal idea. This is really just a variation of an old vegetable and egg blend that I’ve used for a while now. Make it once and you’ve got a few easy breakfasts.
Ingredients
- 2 cups cooked spaghetti squash strands
- 3 eggs
- 3 strips of bacon
- 3/4 cup sliced portabell mushrooms
- 1 TBLSP chopped fresh cilantro
- salt & pepper to taste
- Parmesan cheese, ~1/4 cup grated
Directions
Blend the eggs with the spaghetti squash in a bowl, add salt and pepper, and set to the side. Fry up the bacon nice and crisp, drain and crumble. Add to the eggs and squash. Saute the muchrooms in the fry pan, deglazing the bits left from the bacon. Add them to the mixture in the bowl and toss in the chopped cilantro.
Put this mixture in a covered, lightly greased loaf pan and bake for about 20 minutes at 350 degrees. After this, check to make sure a toothpick comes out cleanly, showing the egg has set. Remove the cover, sprinkle the parmesan on top, and set under the broiler for another 5 minutes, until the top is nicely golden.
I cut this into thirds and served with a toasted English muffin. Easily reheated leftovers, with a strip of bacon and an egg in each serving, it made for tasty breakfasts on a cold winter’s day. Good breakfast without much work; that’s about my speed in the morning.
Dave Utrata