I've got the best keto egg bake that is absolutely perfect all week long for meal prepping. It is made with breakfast sausage, fabulous vegetables, and fresh herbs. It is gluten free, low carb, and keto. It can easily be made paleo and Whole30, too.
Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the top-middle position. Heat up a large sauté pan over medium heat for 2 minutes. Add oil and let that heat through for another minute. Add the breakfast sausage and cook for about 10 minutes, breaking it apart with a wooden spoon and stirring occasionally. During the last 2 minutes of cooking, add in minced garlic and continue stirring occasionally, ensuring it does not burn.
While the sausage is cooking, place a large saucepan on the stove with 6 cups of water and bring to a boil. Blanch broccoli florets for 6 minutes and add diced bell pepper during the last 2 minutes of cooking time. When it's done, transfer to a bowl of ice water to stop the cooking. Drain and pat well to dry.
In a large bowl, whisk together eggs, milk, half of shredded cheese, half of parsley, salt, and pepper.
Grease the bottom of a 8x8" or 9x13" casserole dish or baking pan. Arrange the sausage mixture evenly across the bottom. Evenly scatter the broccoli and bell peppers on top. Pour the egg and milk mixture into the pan. Sprinkle the remaining shredded cheese on top.
Bake for 25-35 minutes (depending on the size of your pan) until the egg has set and the cheese has melted well on top.
Remove from the oven and top off with the remaining fresh parsley.
Notes
Both chicken or pork breakfast sausage will taste great in this dish.
Feel free to use white or regular cheddar cheese. I like to buy a block and shred it myself but pre-shredded will work fine, too!