Spicy Squash and Chorizo Casserole

Spicy Squash and Chorizo Casserole


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This spicy breakfast casserole is surprisingly healthy! It's hearty, cheesy, and comforting, since it's loaded with squash, chorizo, and eggs. It's easy to prepare; you can make it the night before and used precooked squash, if you have it.

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Time needed

45 min cooking

Serving Size / Yield

4 servings


  • 1/4 lb. Mexican Chorizo
  • 2 C. spaghetti squash, cooked
  • 1/2 C. cheddar cheese, shredded
  • 1/2 C. salsa verde
  • 4 large eggs
  • 1/4 C. cilantro, chopped

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Cook the squash by piercing it all over and microwaving it on high for 20 minutes. Cool for 5 minutes, cut in half, remove the seeds, and scoop out the flesh. Meanwhile, cook the chorizo in a skillet. Add in the squash and salsa verde and cook for 7 to 8 minutes. All the liquid in the skillet should be evaporated. Remove from the heat ad stir in the cheese. Spread the mixture into 4 small, greased baking dishes, or one large baking dish. If you are using several dishes, make small dents in the middle of the mixture and break one egg into each dent. If you are using a single, large dish, make several dents around the dish and fill each with one egg. Bake for at least 18 minutes, longer if you want firmer yolks. Remove the casserole from the oven and garnish with cilantro.

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