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Low-Carb Breakfast Casserole

4.50 from 4 votes

Total Time: 2 hrs

By Carol

Updated Mar 06, 2022, Published Nov 19, 2017

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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!

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.

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!

• 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!

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!

• Spaghetti Squash, Broccoli, Bacon and Cheddar Mini Quiches
• Spaghetti Squash Fries
• Spaghetti Squash Fideos

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4.50 from 4 votes

Low-Carb Breakfast Casserole

By Carol | From A Chef’s Kitchen

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 mins

Cook Time: 1 hour hr 45 minutes mins

Total Time: 2 hours hrs

Servings: 8

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Equipment

• Wusthof Chef Knife
• Cutting Board
• Rimmed Sheet Pan
• Nonstick Skillet
• 13 x 9 Baking Dish

Ingredients 

1x2x3x

• ▢ 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

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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.

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