Low-Carb Breakfast Casserole

4.50 from 4 votes

Total Time: 2 hrs

Jump to Recipe

This Post May Contain Affiliate Links. Please Read My Disclosure

This Low-Carb Breakfast Casserole with spaghetti squash, Poblano peppers, and chorizo sausage is how you do low-carb for breakfast or brunch with flavor!  This Southwestern-inspired dish can be assembled the day before!  When baked, individual pieces reheat beautifully!

Photo of Spaghetti Squash Poblano Chorizo Breakfast Casserole in white baking dish on blue kitchen towel.

The inspiration behind this recipe:

We were very close to a hard frost here a week or two ago, so my husband picked every last Poblano pepper.  We had a bumper crop so I’ve been scrambling to find uses for them.  I’ve roasted a TON and look forward to using them in chili this winter.

Needing to use some of the peppers, this Low-Carb Breakfast Casserole was born!

Here, poblano peppers, spaghetti squash and chorizo pair perfectly together in this delicious, low-carb breakfast casserole!

How to cook spaghetti squash:

The first thing you need to do is cook the spaghetti squash.

  • You can microwave spaghetti squash, but be sure to punch numerous holes in the squash because otherwise, IT WILL EXPLODE in the microwave.  Spaghetti squash all over your kitchen will not be a pretty thing!  We’re talking the microwave door blowing open and either you or your walls will be wearing spaghetti squash.  Don’t go there!
  • Instead, cut it in half and roast it to bring out the flavor and “dry” it out a bit so when you shred it, you get beautiful, separate strands.
Photo of two roasted spaghetti squash halves.

How to make this Low-Carb Breakfast Casserole:

After shredding the spaghetti squash, the rest is super-easy!

  • Spaghetti squash has a crazy amount of water in it, which is why I didn’t add any milk or other liquid to this casserole.  The tomatoes have liquid and the green chiles have liquid.  There’s no need to add any more!
  • When finished browning the chorizo and peppers, let them cool slightly then simply combine all the ingredients and bake!
Photo of Spaghetti Squash Poblano Chorizo Breakfast Casserole on blue towel.

  • Be sure to let this Spaghetti Squash Poblano Chorizo Breakfast Casserole rest a bit before cutting into.
  • This dish can be assembled a day or two ahead and when baked, individual pieces reheat beautifully!
Photo of Spaghetti Squash Poblano and Chorizo Breakfast Casserole in white baking dish with pieces removed.

That’s it!  This Low-Carb Breakfast Casserole is going to make your low-carb loving friends and family so happy!

More great spaghetti squash recipes!

4.50 from 4 votes

Low-Carb Breakfast Casserole

This Low-Carb Breakfast Casserole with spaghetti squash, Poblano peppers, and chorizo sausage is how you do low-carb for breakfast or brunch with flavor!  This Southwestern-inspired dish can be assembled the day before!  When baked, individual pieces reheat beautifully!
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 8
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1 large spaghetti squash, 3-4 pounds, halved
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Cooking spray, or olive oil
  • 1 pound chorizo sausage, bulk or removed from casings
  • 4 large Poblano peppers, seeded and chopped
  • 2 bunches scallions, white and light green part only, chopped
  • 1 can (15-ounce) diced fire-roasted tomatoes, undrained
  • 1 can (7-ounce) diced green chiles, undrained
  • 2 cups shredded Mexican blend cheese
  • 6 large eggs, beaten

Instructions 

  • Preheat oven to 375 degrees. Prepare a 13 x 9-inch baking dish by spraying with cooking spray or brushing with oil. Set aside.
  • Line a baking sheet with nonstick aluminum foil. Drizzle the spaghetti squash halves with olive oil and season with salt and black pepper to taste. Turn them over so they are face down on the lined baking sheet.
  • Bake for 35 to 40 minutes or until they can be easily pierced with a knife. Let cool to room temperature.
  • While the spaghetti squash is cooling, brown the chorizo sausage in a skillet over medium-high heat until almost cooked through. Add the Poblanos and continue cooking until the sausage is fully cooked and the peppers are softened. Transfer to a large bowl.
  • Add the scallions, tomatoes, green chiles.
  • When the spaghetti squash has cooled, shred it with a fork into the bowl with the chorizo, peppers, scallions, tomatoes and chiles. Stir in the cheese and eggs and mix well.
  • Pour into the prepared baking dish and bake for 50 minutes to 1 hour or until set in the center and lightly browned around the edges.
  • Let stand 10 minutes before serving.

Notes

TIP:
  • You can microwave spaghetti squash, but be sure to punch numerous holes in the squash because otherwise, IT WILL EXPLODE in the microwave.
MAKE AHEAD:
  • Can be assembled to the point of baking 1-2 days ahead of time.
  • Let sit out at room temperature while the oven preheats, then bake as directed.
FREEZER-FRIENDLY:
  • Cut into squares and wrap with plastic wrap.  Place in an airtight container.
  • Thaw in the refrigerator or microwave.  Reheat in the oven at 350 degrees or in the microwave.

Nutrition

Serving: 1Calories: 326kcalCarbohydrates: 14gProtein: 18gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 197mgSodium: 1130mgPotassium: 368mgFiber: 3gSugar: 6gVitamin A: 1161IUVitamin C: 80mgCalcium: 394mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this? Leave a comment below!

Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

you May Also Like

4.50 from 4 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. Melanie says:

    5 stars
    This was amazing. Didn’t even miss the bread. I used jalapeno chicken sausage.

    1. Carol says:

      Hi, Melanie, Thanks so much! I think any sausage would work but a jalapeno chicken sausage really sounds great! Thanks again and glad you enjoyed!

  2. Marisa Franca @ All Our Way says:

    This recipe is a keeper! Can’t wait to make it. Our breakfasts have been just a touch boring. This would jazz it up! Have a great Sunday!!

    1. Carol says:

      Thanks, Marisa! I love incorporating veggies into breakfast!