February 2, 2023

Bacon & Squash Egg Bake

Egg bakes are my go-to breakfast choice because they are easy to make and save you time and energy in the morning. They can be eaten on the go or brought to work to enjoy.

I’m always looking for new, fun combinations when creating an egg bake. This one is slightly different because it includes spaghetti squash and Kite Hill ricotta cheese. The squash brings an earthy flavor, while the cheese adds a zing and creaminess to the egg bake.

Even though there are many steps to this recipe, the prep work doesn’t require much time.

Bacon & Squash Egg Bake

This egg bake is Paleo and Whole30 compatible. It uses Kite Hill dairy free ricotta.



  • 1 small spaghetti squash
  • 2 T minced fresh sage
  • 8oz bacon, roughly chopped
  • 5oz baby spinach
  • 4oz Kite Hill ricotta
  • 12 eggs
  • 1 medium yellow onion, thinly sliced
  • 1 1/2 tsp sea salt
  • 1/3 C full fat coconut milk
  • 2 T coconut aminos
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise and remove the seeds. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it.
  3. Once the squash is cooked, remove the threads with a fork and set them aside.
  4. In a medium sauté pan on medium heat, add the chopped bacon and cook until it’s crispy. Stirring occasionally to prevent the pieces from burning.
  5. Remove the bacon from the pan with a slotted spoon, leaving the fat in the pan. Set the bacon aside.
  6. Drain the fat from the pan, leaving 1-2 tablespoons behind. Add the onion and salt and continue cooking until the onions have caramelized about 5-7 minutes. Make sure to stir the onions often to prevent them from burning.
  7. Add the spinach and sage and cook until the spinach is wilted. Remove from the heat.
  8. In a medium bowl, whisk the eggs, coconut milk, and coconut aminos until thoroughly combined.
  9. Add the spaghetti squash, bacon, and onion/spinach mixture to the bowl and whisk thoroughly.
  10. Pour the egg mixture into a greased 10-inch pie pan and top with the ricotta cheese. Place in the oven to bake for 40-45 minutes.
  11. The egg bake will be slightly browned and firm when fully cooked.


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