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Italian egg bake prepared in a cast iron skillet. A large spoon is scooping out a serving from the skillet

Italian Egg Bake (Low Carb Breakfast)

  • Author: Lindsay Cotter
  • Total Time: 28 minutes
  • Yield: 4.5 servings 1x


Italian Egg Bake is a low carb breakfast recipe that’s perfect for a healthy breakfast, brunch, or breakfast for dinner (brinner). Great for back to school meal planning, too! Low carb, gluten free, grain free, and kid friendly!


  • 4 ounces diced pancetta
  • 1/2 cup chopped red onion  (around 140 grams)
  • 1/2 cup chopped fresh oregano
  • 1/2 cup chopped fresh basil
  • 1/4 cup unsweetened almond milk
  • 2/3 cup shredded Parmesan cheese (extra for topping)
  • 1/2 tsp minced garlic
  • 1/4 tsp Sea salt and pepper each (or to taste)
  • 1/2 cup chopped fresh tomato
  • 1 cup tomato sauce
  • 5 large cage-free eggs
  • Red pepper flakes to garnish
  • Oregano to garnish


  1. Preheat oven to 425 degrees F.
  2. Pan fry the pancetta and onion together in 8 inch cast iron skillet (or oven safe pan) for 2 minutes or until fragrant.
  3. Remove from heat.
  4. Whisk together the almond milk, and parmesan cheese. Reserve extra cheese for topping.
  5. Stir in the garlic, tomato, sea salt/ pepper, tomato sauce ,and herbs.
  6. Pour the milk tomato mix over the cast iron skillet (or oven safe pan) with the onion and pancetta.
  7. With a spatula, create 5 small crevices in the pan (evenly spaced)where you can place the eggs so the yolk don’t break. Crack 5 eggs on top of each crevice.. If you find you have an egg with a running yolk, just mix it to the pan, but then add another egg that has a set yolk. Or discard the running yolk.
  8. Add any extra cheese on top of eggs and place skillet in oven for 15-18 minutes or until egg whites have set (yolk will be soft) and corners are brown. Baking times vary with oven and type of skillet used.
  9. Garnish with Italian parsley and red pepper flakes. Enjoy


Baking times vary with oven and type of skillet used.  I prefer using a Cast iron skillet.

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: main, dinner, breakfast, brunch
  • Method: oven
  • Cuisine: Italian


  • Serving Size:
  • Calories: 23
  • Sugar: 0.3 g
  • Sodium: 55.1 mg
  • Fat: 1.6 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 0.7 g
  • Fiber: 0.1 g
  • Protein: 1.5 g
  • Cholesterol: 22.7 mg

Keywords: Italian egg bake, low carb breakfast, baked eggs, gluten free, grain free, low carb, kid friendly, 30 minute meals