This straightforward Low Carb Keto Breakfast Casserole with Sausage is loaded with cheese and Italian flavors! an ideal, make-ahead breakfast or brunch that’s protein free and healthy!
This low carb egg casserole. It’s the type of straightforward brunch that essentially makes itself within the sense that the sole “work” that your busy-person-self has got to do is cook sausage and crack some eggs. you would possibly must grate cheese if you’re one in every of those really-good-at-life-people WHO buys cheese bricks and grates their own.
Side note: Parmesan cheese is truly low in disaccharide, that the disaccharide intolerant hubs will have it. Did you recognize this? perhaps you'll have this cheesy-bake too!
Anyway. All those flavor profiles combine and mingle with the spices, herbs and people surprise notes of fennel within the sausage, that build this straightforward low carb keto breakfast casserole with sausage one SERIOUS thanks to begin the day.
Ingredients
- 1 Lb Italian Sausage
- 4 Egg whites
- 2 Eggs
- 2/3 Cup Reduced sodium vegetable broth
- 2/3 Cup Parmesan cheese, packed (2.5 oz)
- 1/4 Cup Pesto sauce, of choice
- 1/4 Cup Roasted red pepper, sliced
- 1/4 tsp Sea salt
- Pinch of pepper
- 4 tsp Pine nuts, minced
- Fresh basil, for garnish
Instructions
- Pre heat your oven to 400 degrees and spray an 8x8 inch baking pan with cooking spray.
- Heat a medium pan on medium heat and cook the sausage, stirring frequently, until golden brown. Once cooked, drain off excess fat and spread it into the bottom of the pan.
- Whisk all remaining ingredients, except the pine nuts and basil, together in a large bowl. Pour over the sausage.
- Bake until the eggs puff up and feel set, about 30-35 minutes.
- Garnish with the pine nuts and basil and DEVOUR!
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