Spaghetti Squash, Bacon & Broccoli Egg Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 eggs, beaten1 cups broccoli, slightly steamed3 cups spaghetti squash, baked 1 cup shredded cheddar12 slices bacon, precooked (3 servings)
Spaghetti Squash:
You can bake this as you normally would. Here's how I would typically do it. Cut the ends off, cut in half, scoop out the seeds. Spritz it with a little EVOO (not counted in ingredients) and add some pepper. Turn over, pierce the outside with a fork a bunch of times. Bake on 375 for about 45 minutes. Let it cool for a bit then scrape out the insides.
Broccoli:
I just steam fresh broccoli so it's a little bit soft, but not too soft
Bacon:
For this recipe, it uses uncured pre-cooked smoked bacon. NOTE: the fat content in the recipe can be significantly reduced if you use turkey bacon. I just used what we had on hand. I did put it in the oven for a few minutes prior to adding to muffin cups.
Muffin Cups:
To assemble -
1. Fill each cup about half way with the spaghetti squash. Try and form a bit of a well in the middle by pressing it slightly toward the edges.
2. Add broccoli. I try and get my broccoli into really tiny pieces so it doesn't overwhelm the cup.
3. Chop bacon very small and add bacon to cup
4. Use something you can pour out of for the eggs. I basically use my finger to make a well in the middle of each cup and pour the egg in there. Otherwise the egg will just over flow. Pour slowly so it can get into the ingredients
5. Add shredded cheddar to the top
Bake @ 375 for 15 minutes or until cooked through.
Serving Size: Makes 12 muffin cups
You can bake this as you normally would. Here's how I would typically do it. Cut the ends off, cut in half, scoop out the seeds. Spritz it with a little EVOO (not counted in ingredients) and add some pepper. Turn over, pierce the outside with a fork a bunch of times. Bake on 375 for about 45 minutes. Let it cool for a bit then scrape out the insides.
Broccoli:
I just steam fresh broccoli so it's a little bit soft, but not too soft
Bacon:
For this recipe, it uses uncured pre-cooked smoked bacon. NOTE: the fat content in the recipe can be significantly reduced if you use turkey bacon. I just used what we had on hand. I did put it in the oven for a few minutes prior to adding to muffin cups.
Muffin Cups:
To assemble -
1. Fill each cup about half way with the spaghetti squash. Try and form a bit of a well in the middle by pressing it slightly toward the edges.
2. Add broccoli. I try and get my broccoli into really tiny pieces so it doesn't overwhelm the cup.
3. Chop bacon very small and add bacon to cup
4. Use something you can pour out of for the eggs. I basically use my finger to make a well in the middle of each cup and pour the egg in there. Otherwise the egg will just over flow. Pour slowly so it can get into the ingredients
5. Add shredded cheddar to the top
Bake @ 375 for 15 minutes or until cooked through.
Serving Size: Makes 12 muffin cups
Nutritional Info Amount Per Serving
- Calories: 115.5
- Total Fat: 8.1 g
- Cholesterol: 135.2 mg
- Sodium: 191.3 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.8 g
- Protein: 6.9 g
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