Zucchini Sausage Breakfast Bake (Low Carb, Gluten Free)


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.

(110 votes, average: 3.55 out of 5)
Zucchini Sausage Breakfast Bake (Low Carb, 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


  1. Preheat oven to 350F and grease a 9×13 inch glass or ceramic baking dish.
  2. 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.
  3. In a medium bowl, whisk together coconut flour, baking powder, salt and pepper.
  4. 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.
  5. 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.

Yield: 12

Cholesterol: 236mg

Food energy: 344 Calories

Total fat: 27g (71.2% calories from fat)

Protein per serving: 16g

Total dietary fiber: 4g

Sodium per serving: 736mg

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4 years ago

This looks great, and would be perfect for when family visits, but my mom has a coconut allergy. Has anyone tried experimenting with almond flour for this recipe? I know I would likely need fewer eggs and less liquid, because almond flour is less absorbent than coconut flour, but didn’t know if anyone has tried yet. Thanks!!

5 years ago

I calculated the total net carbs as being 5.25gNet carbs. Based in total cal count of 344 minus 9x27g Fat and minus 16x4gProtein equals 243 Fat cal plus 64 protein cal equals 307 cal, leaves 37 cals for the carbs divide by 4 equals 9.25g Total carbs minus 4 g fiber therefore 5.25 net carbs! 11% of total cal.

Phil Apap
Phil Apap
5 years ago

WHAT IS THE Crb content

8 years ago

Type 2 and your recipes are great.

8 years ago

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

8 years ago

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

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