Ginger, Chicken Sausage, Spaghetti Squash, Egg Muffins | Paleo, Whole30


I have always loved the taste of ginger, but have been even more inspired to add it into things after reading Esther’s post on the health benefits of it.  I mainly just loved the taste haha.

I had made another variation of these muffins a few months ago (with spinach!), and have kept meaning to make them again.  They are a little time consuming, but it’s SO worth it to have these ready to eat in the morning!  OR…for a snack 🙂Blog Whole 30 Paleo Ginger Spaghetti Squash Chicken Sausage Egg Muffins-1 Blog Whole 30 Paleo Ginger Spaghetti Squash Chicken Sausage Egg Muffins-2

What you need… (12 Muffins)

  • 5 Large Eggs
  • 2 cups spaghetti squash, cooked with water squeezed out.
  • 6 precooked chicken sausages, chopped into bite size pieces (I used these)
  • 1 Teaspoon ginger
  • 1/2 Teaspoon crushed garlic
  • 1 medium onion, diced
  • 2 Tablespoons Olive Oil (or fat of choice)
  • Salt and Pepper to taste

What to do…

  • Preheat oven to 400 degrees
  • Squeeze out all the moisture from the spaghetti squash with a paper towel and evenly distribute into lined muffin tins (This is my 2nd time making these and I spent almost as much time scrubbing the tins both times, even though I greased them!!).  I had Maya push a paper towel into them to get even more moisture out.  She thought it was fun, and it helped pack them in there!
  • Bake for 10 minutes til the spaghetti squash gets slightly browned at the edges.
  • While that is baking…In a large frying pan, heat up your oil (or fat of choice) with the ginger and garlic, and cook diced onions until soft.  I let Maya stir these up.  🙂
  • While these are cooking you can dice up your chicken sausage.  Once the onions are soft, add in the chicken sausage for a few minutes to warm them up and release the juices.
  • After the spaghetti squash has cooked, reduce  your heat to 350.
  • Evenly distribute the onion/chicken sausage on top of the spaghetti squash in the muffin tins.
  • Whisk all the eggs, and add salt and pepper to taste.  Maya loves whisking eggs, and it was an easy way for her to help!
  • Pour over the sausage and onion mixture until you can see the egg.  Not quite covering the sausage.
  • Bake at 350 for 20 minutes, or until the eggs are all the way cooked through.
  • Store in an air tight container, and eat through out the week!

Here are some behind the scenes video from us making these.  I’m totally inept at Snapchat, but we are both having fun with it.  Find us at lkahan-ditelle 🙂

ENJOY!! 🙂dit-elle-Lauren

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