Zucchini Sausage Breakfast Bake (Low Carb, Gluten Free)


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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.

 
 
Ingredients:
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
Preparation:
Preheat oven to 350F and grease a 9x13 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.
1 Star2 Stars3 Stars4 Stars5 Stars (58 votes, average: 3.55 out of 5)
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Comments (3)

  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.

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