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Spaghetti Squash Chorizo Breakfast Casserole

Spaghetti squash and spicy chorizo are the stars in this easy to meal prep, low carb breakfast recipe. This cheesy egg dish is a big hit with the whole family!
Course Breakfast
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 261kcal
Author Lauren


  • 1 pound chorizo
  • 1 small onion (finely diced)
  • 1 red bell pepper (finely diced)
  • 3 cups cooked spaghetti squash
  • salt and pepper
  • 8 eggs
  • 1 cup egg whites (or 4 more eggs)
  • 1 cup milk (nut milk can be used too)
  • 2 tablespoons coconut flour
  • 1 cup shredded sharp cheddar cheese


  • Preheat oven to 375˚ and lightly brush or rub 9x13 baking pan with oil.
  • To a large skillet, add chorizo, onion and pepper and cook over medium heat until the chorizo is fully browned and no longer pink, around 8 minutes.
  • Spread chorizo mixture over the bottom of the prepared pan, then layer the spaghetti squash over the top of the chorizo. Sprinkle the spaghetti squash with ½ teaspoon of salt and ¼ teaspoon of pepper.
  • In a medium bowl, combine eggs, egg whites, milk, coconut flour and 1 teaspoon of salt and ¼ teaspoon of pepper. Pour the egg mixture over the meat and vegetables in the pan. Sprinkle the cheese evenly over the top. Bake for 30-35 minutes or until the eggs have fully cooked through.


**Nutrition is calculated using eggs + egg whites combo, chicken chorizo and unsweetened cashew milk


Calories: 261kcal | Carbohydrates: 12g | Protein: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 210mg | Sodium: 894mg | Potassium: 241mg | Fiber: 2g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 49.5mg | Calcium: 210mg | Iron: 1.3mg