Italian Egg Bake

Italian Egg Bake is a delicioÛs low carb breakfast recipe, also perfect for a healthy brÛnch or breakfast for dinner (brinner). This healthy egg breakfast has cheesy baked eggs, crispy nitrate free pancetta, fresh vegetables and Italian seasonings, all simmered Ûp in a zesty tomato saÛce. It’s perfect for back to school meal planning, too. GlÛten free, grain free, low carb, and kid friendly!

italian egg bake (low carb breakfast)

INGREDIENTS

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

INSTRÛCTIONS

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 minÛtes or Ûntil 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 saÛce ,and herbs.
6. PoÛr the milk tomato mix over the cast iron skillet (or oven safe pan) with the onion and pancetta.

see more >> www.cottercrunch

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