Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep!
INGREDIENTS
Base
1 spaghetti squash cooked (see notes on how to make)
6 large eggs
olive oil for cooking
Toppings
dill fresh
full fat canned coconut milk optional
Frank's Hot sauce or other hot sauce/sriracha
black sesame seeds
salt and pepper to tate
INSTRUCTIONS
Lightly drizzle a cast iron with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out six holes in the spaghetti squash for the eggs.
Crack eggs into the holes in the squash and broil for 5-10 minutes until eggs reach desired consistency.
Top skillet with fresh dill, hot sauce, sesame seeds, and coconut milk (optional), and salt and pepper to taste.
FUUL RECIPE
