Squash Egg Muffins
Squash Egg Muffins make for a healthy, portable, delicious breakfast. Spaghetti squash is a wonderfully versatile winter squash. Rich in beta-carotene, vitamin A, C, potassium and fiber, it is also healthy. Use the naturally stringy spaghetti squash in place of pasta in spaghetti, eat as a side dish topped with a bit of olive oil, salt and pepper, or these muffins!
Squash Egg Muffins
from Clara Ogren, http://www.sixfoodintolerance.com
Ingredients (for each muffin):
Oil spray
1/8 cup spaghetti squash, cooked
1/4 a piece of thick-cut Esskay Turkey Bacon
1-2 tsp Daiya cheese (I mixed both the cheddar and Italian flavors)
1 scrambled egg
Diced scallions, optional, for garnish
Freshly ground pepper, to taste
Directions (pictures of steps 2-8 are in a slide show posted at the very bottom of this article):
1) Spray a squirt or two of oil spray into each muffin opening.
2) Place squash into muffin tin, pressing into the bottom and on the sides.
3) Place bacon on top of squash.
4) Top bacon with 1 tsp of Daiya cheese.
5) Scramble an egg and pour on top. Garnish with scallions, pepper or whatever you like.
6) Repeat the process for as many muffins as you would like to make.
7) Bake at 400F for 15-20 minutes, until cooked through.
8) Gently pull muffins out of muffin tin and enjoy!
Locally, spaghetti squash is in season and readily available at local grocery stores like Giant, which is also where I purchased the Esskay Turkey Bacon. Daiya cheese can be found at Roots Market and Pangea Vegan Products.
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