This Dairy Free Spaghetti Squash Breakfast Bake is your ideal recipe for meal prep. This dish makes 8 filling servings, is freezer friendly and Whole30!
I have a really bad habit of trying to do too many things in the morning before work. My strange obsession with loading & unloading the dishwasher really interferes with my ability to make breakfast during the week. Sundays end up being the perfect day for me to whip this up. Once it's done cooking, I separate it into individual servings (ready to grab and go in the mornings.) This lets me start my day with a yummy meal and still gives me time for my odd dirty dish OCD. Win-win.
Using spaghetti squash in this breakfast dish keeps it a lower carb and lighter flavored dish, but makes each serving filling enough so you aren't hungry an hour later. Another perk to using spaghetti squash in this dish is that this breakfast provides me with great nourishment and energy. Since I work out on my lunch break, it's vital to start my day off on the right note. While I won't get into the exact science of it, this meal has a substantial amount of protein and valuable nutrients to keep me going.
- 1 lb mild italian pork sausage, sugar free
- 1 med (~4 cups cooked) spaghetti squash
- 3 cups broccoli, chopped
- 2 cups spinach, chopped
- 10 lg eggs, whisked
- 1/2 cup coconut milk, full-fat
- 2 tbs coconut oil
- 1 tsp garlic powder
- salt + pepper to taste