Description
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!
Ingredients
Units
Scale
- 4 ounces diced pancetta
- 1/2 cup (140 grams) chopped red onion
- 1/4 cup unsweetened plain almond milk
- 2/3 cup shredded Parmesan cheese + extra for topping
- 1 cup tomato sauce
- 1/2 cup chopped fresh tomato
- 1/2 cup chopped fresh oregano
- 1/2 cup chopped fresh basil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5 large cage-free eggs
- Garnish – red pepper flakes and oregano
Instructions
- Preheat oven to 425°F.
- Pan fry the pancetta and onion together in an 8 inch cast iron skillet (or oven safe pan) for 2 minutes or until fragrant. Remove from heat.
- In a large bowl, whisk together the almond milk and parmesan cheese.
- Stir in the tomato sauce, chopped tomato, oregano, basil, garlic, salt and pepper.
- Pour the milk and tomato mixture in the cast iron skillet with the onion and pancetta.
- With a spatula, create 5 small crevices in the pan (evenly spaced) to place the eggs. Gently crack 5 eggs on top of each crevice being careful the yolks don’t break. If an egg yolk breaks, mix it into the pan then add another egg that has a set yolk OR discard the broken yolk.
- Sprinkle extra cheese on top of the eggs and place the skillet in the oven for 15 to 18 minutes or until the egg whites have set (yolks will be soft) and corners are brown. Baking times will vary with oven and type of skillet used.
- Garnish with red pepper flakes and oregano, if desired. Store leftovers in the fridge in an airtight container for up to 4 days.
Notes
Baking Tips – Baking times vary with oven and type of skillet used. We prefer using a cast iron skillet.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: main, dinner, breakfast, brunch
- Method: oven
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 207
- Sugar: 2.9 g
- Sodium: 496.3 mg
- Fat: 14.4 g
- Saturated Fat: 5.6 g
- Carbohydrates: 6 g
- Fiber: 1.3 g
- Protein: 13.5 g
- Cholesterol: 204.2 mg
Keywords: Italian egg bake, low carb breakfast, baked eggs, gluten free, grain free, low carb, kid friendly, 30 minute meals
