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!
Servings: 8
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.
- 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.
- 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: 1 | Calories: 326kcal | Carbohydrates: 14g | Protein: 18g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1130mg | Potassium: 368mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1161IU | Vitamin C: 80mg | Calcium: 394mg | Iron: 2mg