Tired of the plain old eggs & bacon every morning for breakfast?  This Fiesta Breakfast Egg Bake will kick things up a notch!!

Sooo, prep time can vary quite a bit for this recipe, depending on whether you’re using fresh or frozen veggies, and if they’ve already been cut up.  I personally usually always use a frozen broccoli & cauliflower mix, and the rest of my veggies fresh, since that’s what I usually have in my fridge & freezer on a regular basis, but I’ve occasionally used a frozen pepper & onion blend in place of the fresh peppers & onions.

I start off by warming up my cauliflower & broccoli for a minute and a half in the microwave, to partially cook them, as well as heating up my pre-cooked breakfast sausage (warming in the microwave for a minute) & cooking my bacon.  I prefer to cook my bacon in the microwave, since it’s faster & crispier.  Also, if you choose to use raw sausage, instead of pre-cooked, make sure it’s cooked fully before putting this recipe together.  This is also when I preheat my oven to 350° F.

Next, I mix up the egg mixture by whisking together the eggs & heavy whipping cream first, then adding in the salt, pepper, Italian seasoning, cayenne pepper, & olive oil, and whisking again until fully mixed.

Now it’s time to put things together!  I layer all of the veggies in a 9″ x 13″ glass baking dish, starting with the broccoli & cauliflower, followed by the peppers, onions, & tomatoes, then the meats & spinach.  I top that off with the shredded cheese and then pour on the egg mixture.  I make sure that each layer is evenly spread out, so that each piece will be equally yummy!

Once it’s all layered up, I pop it in the oven and bake it for 30-40 minutes, until it’s firm and the egg looks fully cooked.

I cut into 12 pieces (3 x 4) & enjoy!  Leftovers can be stored in the fridge for up to a week & re-heated.

I hope you enjoy this recipe as much as I do! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!

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Print Recipe

Fiesta Breakfast Egg Bake

Tired of the plain old eggs & bacon every morning for breakfast?  This Fiesta Breakfast Egg Bake will kick things up a notch!!

Cuisine

Gluten Free, Keto, Paleo, Sugar Free

Prep Time

15-30 minutes

Cook Time

30-40 minutes

Servings

pieces

Ingredients

• 1/2 cup broccoli
• 1/2 cup cauliflower
• 4 strips bacon
• 3/4 cup sausage pre-cooked breakfast sausage
• 12 eggs
• 3 tbsp heavy whipping cream
• 1 1/2 tbsp Italian seasoning
• ground black pepper to taste
• Himalayan pink sea salt to taste
• 1/2 tsp cayenne pepper
• 1 tbsp olive oil
• 1/2 red bell pepper cut up small
• 1/2 yellow bell pepper cut up small
• 1/2 green bell pepper cut up small
• 1/4 red onion chopped
• 2 medium tomatoes chopped
• 2 cups baby spinach
• 1 cup shredded fiesta cheese

Cuisine Gluten Free, Keto, Paleo, Sugar Free Prep Time 15-30 minutes Cook Time 30-40 minutes Servings pieces Ingredients 1/2 cup broccoli 1/2 cup cauliflower 4 strips bacon 3/4 cup sausage pre-cooked breakfast sausage 12 eggs 3 tbsp heavy whipping cream 1 1/2 tbsp Italian seasoning ground black pepper to taste Himalayan pink sea salt to taste 1/2 tsp cayenne pepper 1 tbsp olive oil 1/2 red bell pepper cut up small 1/2 yellow bell pepper cut up small 1/2 green bell pepper cut up small 1/4 red onion chopped 2 medium tomatoes chopped 2 cups baby spinach 1 cup shredded fiesta cheese

Instructions

1. Warm up broccoli & cauliflower, so that they're partially cooked, in the microwave for 1.5 minutes.
2. Prepare/cook bacon in your preferred method (stove, microwave, oven).
3. Warm sausage in the microwave for a minute.
4. Preheat oven to 350 degrees fahrenheit.
5. Crack eggs in a medium mixing bowl, add heavy whipping creak, & whisk with fork to mix.
6. Add in Italian seasoning, salt, pepper, cayenne pepper, & olive oil to the egg mixture, then whisk again to mix.
7. Layer all veggies in a 9x13 glass baking dish, top with cheese & egg mixture.
8. Bake in the oven for 30-40 minutes.
9. Cut into 12 pieces & serve!