Spaghetti Squash and Sweet Potato Breakfast Casserole


Another breakfast win!!!  Veggie-packed, full of flavor, and super satisfying, this breakfast casserole makes my tastebuds, belly, and body happy!

Getting enough veggies in your diet is not easy!  Especially since today, pollution, toxic chemicals, and heavy metals have drastically depleted the mineral content of the soil, so really we need WAY MORE than the recommended 1.5-2 cups of veggies per day.  I always aim for 8-10 cups of veggies each day – I know that sounds like a lot but it really is necessary for optimal health!

The good news is that this breakfast casserole can easily provide 2-3 cups of veggies, which allows you to start your day by putting you well on your way to getting in loads of veggies (and loads of nutrition)!  It’s got spaghetti squash, sweet potato, and broccolini – these guys make the BEST combination for flavor, in my humble opinion.  Topped with some soft cooked eggs, this really is the complete package in terms of a healthy breakfast!


sweet potato


Okay, now that we see all that this dish has to offer, let’s get to the recipe!



  • 6 eggs
  • 1 medium/large spaghetti squash, cut in half and seeded
  • 1 large sweet potato peeled and cubed
  • 1 large bunch broccolini, chopped into florets
  • garlic granules, to taste
  • 2 oz. soft goat cheese
  • olive oil
  • sea salt, to taste


1.) Preheat the oven 400 degrees.  Line two baking sheets with paper.  Spray the spaghetti squash with a bit of olive oil, and sprinkle with garlic granules.  Place on the prepared baking sheet. Toss the sweet potato with a bit of olive oil and garlic granules.  Place next to the spaghetti squash on the baking sheet.  Place the baking sheet in the oven for 25 minutes. Toss the broccolini with a bit of olive oil and garlic granules.  Place on the other prepared baking sheet.  When the spaghetti squash and sweet potato have baked for 25 minutes, put the broccolini in the oven as well.  Bake all of it for another 10 minutes.


2.) After the 10 minutes is up, take all of the veggies out of the oven and let sit for about 5 minutes.  When the spaghetti squash has cooled enough to handle, use a fork to scrape the insides out into “spaghetti noodles”.  Place the spaghetti noodles, sweet potato, broccolini, and goat cheese in a bowl, and stir to combine thoroughly.  Transfer to a 8×11 baking dish.  Spread out evenly, and make six indents.  Crack the 6 eggs into the indents.


3.) Place the baking dish back in the oven and bake at 400 degrees for 20-25 minutes, until your eggs have reached your desired consistency (longer = harder yolk, shorter = softer yolk – side note…softer yolk = easier digestion and more nutrients).


4.) Use a knife or spatula to cut into pieces and scoop onto plates.  Season with a bit of sea salt, if desired, and serve.


DELISH!  Enjoy! 🙂

Broccolini Breakfast Muffins


One word: YUMMY!  I love these savory breakfast muffins!  They are super easy to throw together, are super healthy, and are absolutely scrumptious!

There’s plenty of veggies in these guys, such as onion, garlic, shallots, arugula,… but the one I’m going to touch on here is broccolini!  Broccolini is a type of broccoli that has a little bit of a sweeter taste than regular broccoli.  Don’t let that make you think it doesn’t still share all of the health benefits of broccoli though!


Broccolini is high in folate, vitamin C, Beta-carotene, and potassium.  Because of this, it has the following health benefits:

  • Slows down/prevents the thickening of artery walls making it excellent for fighting against heart disease.
  • Aids in prevention of certain cancers.
  • Excellent for boosting the immune system.
  • Helps prevent macular degeneration.
  • Encourages skin repair from sun damage and other environmental toxins.
  • Helps to maintain a healthy nervous system.

So, those are just a few of the reasons why I love broccolini!  It’s definitely a veggie you want to be adding to your diet regularly, and these breakfast muffins provide a great way to do that!


Ingredients (makes 9-10 muffins):

  • 2 cups chopped broccolini
  • 2 cups chopped arugula
  • 1 chopped red onion
  • 2 garlic cloves, minced
  • 1 chopped shallot
  • 7 eggs
  • 1/2 cup shredded cheddar cheese
  • 1 tsp. Olive oil
  • Sea salt, to taste


1.) Begin by preheating the oven to 350 degrees Fahrenheit. Spray a muffin tin with olive oil.

2.) Heat olive oil over medium heat.  Add the onion and shallots.  Cook for 3 minutes.  Add the broccolini and garlic cloves.  Cook for 3 minutes.  Add the arugula and cook until completely wilted.


3.) To the side, stir together the egg whites, the grated cheese, the eggs, and a bit of salt.


4.) Distribute the veggie mixture evenly between cups in a muffin tin.  Portion out the egg mixture into each of the broccolini mixture-filled tins, and place the muffins in the oven.


5.) Bake the muffins for about twenty minutes, and serve them immediately.



See?  Super simple, and SO yummy!  Enjoy! 🙂