Spaghetti Squash Breakfast Bake

INGREDIENTS:

• 5 Large Egg Whites
• 1 TBS Ground Flax-seed
• 1 TBS Water
• 2 c. Spaghetti Squash, cooked
• 3/4 c. Portabello Mushrooms, cooked and chopped
• 2 slices of Bacon, cooked
• 4 TBSP Parmesan Cheese, shredded
• Salt, to taste
• Pepper, to taste
• Oregano, to taste
• Basil, to taste

DIRECTIONS:

1. Pre-heat oven to 350° F.
2. In a medium sized bowl, mix eggs, flax-seed, water, and spaghetti squash together very well. Set aside.
3. In a pan, fully cook bacon on medium heat. Set aside on a napkin to absorb grease once complete.
4. In the same pan, fully cook mushrooms.
5. After the mushrooms are done, add bacon, mushrooms, salt, pepper, and spices to your egg-squash mixture. Mix all the ingredients thoroughly.
6. In a bread pan, spray non-stick cooking spray, then evenly distribute your mixture into the pan. Cover with foil and stick it into the oven.
7. Bake for 20-30 minutes, until top is "bouncy" and the eggs are fully set. Check with a toothpick in the center to make sure nothing sticks.
8. Once ready, remove from the oven and sprinkle your cheese on top, allowing it to melt.
9. Cut in half and serve!

NUTRITION (Serving size is equal to 1/2 of the recipe):

• CALORIES: 193
• CARBS: 15
• FAT: 7
• PROTEIN: 19
• SUGAR: 6
• FIBER: 4