Zucchini Sausage Breakfast Bake (Low Carb, Gluten Free)

Categories: , | Tags:
Email this to someoneTweet about this on TwitterShare on Facebook0Share on Google+2Pin on Pinterest2.6k

Zucchini Sausage Breakfast Bake


This flavorful sausage and egg low carb breakfast bake is a perfect brunch item, and it makes a great dinner too. You can even make it ahead of time and rewarm it before serving. Using coconut flour instead of wheat flour keeps this breakfast bake low carb and gluten-free.



1 lb hot italian sausage, casings removed
1/2 cup coconut flour
 2 tsp baking powder
1 tsp salt
1/2 tsp pepper
8 oz cream cheese, softened
10 large eggs, room temperature
2 small zucchini, coarsely grated
4 cloves garlic, minced
1 cup shredded cheese


Preheat oven to 350F and grease a 9×13 inch glass or ceramic baking dish.
In a large skillet over medium high heat, cook sausage until browned and cooked through, breaking up any clumps with the back of a wooden spoon. Remove and drain on a paper towel lined plate.
In a medium bowl, whisk together coconut flour, baking powder, salt and pepper.
In a large bowl, beat cream cheese until smooth. Beat in eggs until well combined. Beat in zucchini and minced garlic. Stir in cooked sausage.
Stir in coconut flour mixture until thoroughly combined. Spread  mixture in prepared baking dish and sprinkle with shredded cheese. Bake 40 to 45 minutes, until puffed and set, and cheese is starting to brown on top.
Prepare Ahead:  
Serves: 12
Nutrition Info: 344 Calories; 27g Fat (71.2% calories from fat); 16g Protein; 8g Carbohydrate; 4g Dietary Fiber; 236mg Cholesterol; 736mg Sodium.
Email this to someoneTweet about this on TwitterShare on Facebook0Share on Google+2Pin on Pinterest2.6k
1 Star2 Stars3 Stars4 Stars5 Stars (83 votes, average: 3.59 out of 5)

Comments (4)

  1. Shamim at

    Any alternatives for the cream cheese and shredded cheeses? I am gluten and dairy free.  Thank you 

  2. Judy at

    I love this recipe, but I was wondering if it could be frozen successfully?

  3. shirley at

    Type 2 and your recipes are great.

  4. Kittehluvs at

    I made this last weekend for brunch with my best friend. It was amazing! I didn’t have sausage but I did have leftover ground beef with taco seasoning. I also had leftover potato and onion hash that I threw in. I grated the zucchini and squeezed out as much water as I possibly could. I served it with a dollop of sour cream, a little bit of chives, salsa, and guacamole. DELICIOUS!

Add a comment

Your email address will not be published. Required fields are marked *