Egg Bites with Spaghetti Squash

Egg Bites with Spaghetti Squash

If you're a fan of the egg bites at Starbucks, this homemade copycat idea is for you. This egg bites recipe features healthy and hearty spaghetti squash with a hint of spice. They are an excellent meal-prep option that makes busy days much easier.

Course Breakfast, Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 84kcal

Author Sharon Rhodes

Ingredients

1 tbsp olive oil
1 cup thinly sliced onions
2 cups cooked spaghetti squash *approximately ½ a medium cooked squash
¼ cup salsa
5 eggs
¼ cup freshly grated parmesan
sea salt and pepper to taste

Instructions

Preheat the oven to 350° and line a muffin tin with paper or silicone liners.
Heat olive oil in a large skillet over medium-low heat. Once warm, add the thinly sliced onions and season with sea salt and fresh pepper. Cook the onions, stirring occasionally, until they are browned and caramelized, about 10 minutes.
Stir in the spaghetti squash and mix well. Remove the pan from the heat and set aside.
In a large bowl, whisk together the eggs, then stir in the salsa. Add the veggies to the mixture and stir again.
Pour the mixture into your prepared muffin tin and top with grated cheese.
Bake for 25-30 minutes, until the eggs are set.

Notes

To Store: Store them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven as needed.

To Freeze: Let them cool completely, then freeze in an airtight container or freezer-safe bag. Thaw in the refrigerator before reheating for the best texture.

Nutrition