Breakfast is the most important meal of the day, they say. And I’d tend to agree. There is a reason they call it ‘breakfast’ too. The intention is to ‘break the fast’ of not eating overnight while you sleep. With being in the middle of an end of summer heat wave in Texas, I am avoiding my oven like the plague. The only time I’ll even consider using it is first thing in the morning before the heat of the day.
It’s been a while since I had a hot breakfast, so I figured it was about time to tempt the fate of the oven and heat and whip up a nice warm breakfast to enjoy. Breakfast casseroles are some of my favorite breakfast bites because it’s a ‘one and done’ situation. Meal prep at it’s finest. And this Italian Breakfast Bake is mmm-mmm good! Low carb, gluten free, and keto friendly.
It starts off with a lean turkey Italian sausage and ends up with egg, cheese, pesto, and a whole lot of other amazing flavors. It’s high in protein with all of that sausage and egg in there and super easy to make. Lightened up by using mostly egg whites, and of course, the turkey sausage instead of original.
The end result is an amazing breakfast bake that couldn’t be more delicious.
I love that this breakfast bake is great for reheating, making it perfect for meal prep style breakfasts too! Plus, it’s also good for a school morning breakfast. Toss it in the microwave for a quick reheat and serve.
TheSkinnyFork.com A low carb, gluten free, keto friendly breakfast bake with an Italian twist! Delicious and easy to toss together for 4 servings of breakfast goodness. Prep Time: 10 Minutes • Cook Time: 30 Minutes
Servings: 4 • Serving Size: 1 Slice • Calories: 356 • Fat: 23 g • Saturated Fat: 7 g • Carb: 3 g • Fiber: 0 g • Protein: 32 g • Sugar: 1 g • Sodium: 1,044 mg
• 1 Lb. Italian Turkey Sausage
• 4 Egg Whites
• 2 Eggs
• 2/3 C. Unsalted Vegetable Broth
• 2/3 C. Grated Parmesean Cheese
• 1/4 C. Light Pesto
• 1/4 C. Roasted Red Bell Pepper
• 1/4 Tsp. Salt-Free Italian Seasoning
• Salt & Pepper to Taste
• Optional Garinish: Pine Nuts
Preheat the oven to 400 degrees F. and lightly coat an 8x8" baking dish with non-stick spray; set aside.
Place the 1 Lb. sausage into a medium pan and cook over medium heat to brown and cook through. Once done, drain off any excess fat.
Transfer the sausage to the base of the prepared baking dish.
Whisk together the 4 egg whites, 2 eggs, 2/3 C. vegetable brother, 2/3 C. parmesean, 1/4 C. pesto, and 1/4 C. roasted red bell pepper until well combined.
Pour the egg mixture over the sausage.
Bake for 30-40 minutes or until the eggs fluff and rise up.
Once done, remove from the oven and garnish with pine nuts and more pesto as desired to enjoy!
Nutritional Claims: Low Carb • Sugar Conscious • Keto Friendly • Gluten Free • Wheat Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free