Dairy-Free Spaghetti Squash Egg Muffins

Dairy-Free Spaghetti Squash Egg Muffins were a hit in my house. They are simple to make and an easy grab-and-go breakfast for those busy mornings. This is a Whole30 friendly breakfast as long as you make sure your turkey sausage and almond milk is approved. You can also omit the sausage, and add extra veggies such as mushrooms or zucchini for a vegetarian option.

One thing I love about Dairy-Free Spaghetti Sqash Muffins is the versatility. You can substitute any veggies you happen to have on hand. Switch out the sausage for bacon, or omit the meat altogether. The magic is in the seasoning of the eggs. The nutritional yeast adds a hint of cheese flavor without adding any dairy to the recipe.

If you don't already have prepared spaghetti squash, you will need to cut a small squash in half lengthwise, scoop out the seeds, then place face down on a prepared baking sheet. Poke a few holes in the top of the squash with a knife, then bake at 375ºF for about forty to forty-five minutes. Let cool, then scrape out the spaghetti-like flesh. If you have some left over squash, it is amazing heated up with a little butter and a sprinkle of cinnamon for breakfast.

Since I use Dairy-Free Spaghetti Squash Muffins as part of my meal prep for the week, I go ahead and brown a whole pound of turkey sausage, then simply freeze the remaining cooked sausage or use it in other recipes I'm making. I love to have some that's already cooked in the freezer for recipes like this to cut down on the prep time. After you brown the turkey sausage, drain and set aside.

While the turkey sausage is cooking, chop your tomatoes, and set aside.

Preheat the oven to 350ºF, and line a standard muffin tin with parchment liners. (This simply makes cleanup a snap.) Fill each cup just under half full with spaghetti squash. Next, divide the sausage and tomatoes evenly between the twelve cups.

Add the eggs, almond milk, and seasonings to a large bowl, and whisk together until all ingredients are well combined. Carefully fill each muffin cup with the egg mixture.

Finally, bake for about twenty-five minutes. Allow to cool slightly before serving. For me, two Dairy-Free Spaghetti Squash Egg Muffins and some fresh fruit is a perfect size weekday breakfast.

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