4-Ingredient Salsa Breakfast Bake

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If you follow me on Instagram, you might have already seen this recipe – actually, probably more than once because I’m seriously loving it lately. It’s so easy to make, seriously delicious, and macro-friendly with 14 grams of protein per serving.

I also love this recipe because you can whip it up ahead of time and then reheat it in the microwave for a quickie breakfast. I love topping it with fresh avocado or placing a piece between two slices of toast or an English muffin for a super satisfying breakfast sandwich. Holy yum!

Feel free to select your favorite salsa and/or cheese varieties to personalize this recipe to your own taste preferences. I actually tried a spicy harissa salsa in my most recent breakfast bake, which gave it quick the kick! šŸ™‚ I hope you love this recipe as much as I do. I have a feeling it’ll become part of your regular breakfast (and maybe dinner) rotation!

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4-Ingredient Salsa Breakfast Bake

Ingredients

2 pounds spaghetti squash, cooked (strands removed)

3/4 cup salsa of choice

4 large eggs

1 cup shredded cheddar

Instructions

Preheat oven to 350 degrees F.

Combine spaghetti squash strands, salsa, and eggs in a large mixing bowl until well combined.

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Coat a square baking dish with non-stick cooking spray and pour batter inside. Use a spatula to smooth/level the top. Sprinkled shredded cheese on top.

Bake for 30-35 minutes until cooked through and cheese on top is lightly browned.

Remove from oven and allow to cool slightly. Cut into 4 pieces and serve!

Nutrition

  • Serving Size: 4
  • Calories: 226
  • Fat: 16
  • Carbohydrates: 3
  • Protein: 14


from Carrots 'N' Cake https://ift.tt/2ITNRJ4

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