eggs recipe

Think of this recipe as your blueprint for cooking frittata-like breakfast items. Cook for a crowd and impress your friends at weekend brunch or to make your weekly meal prep super simple!

Keto Sheet Pan Eggs & Sausage Recipe

eggs, whole, cracked

egg whites

milk, full fat

coconut oil

caraway seeds

kosher salt and black pepper

favorite sausage link,

Avocado, quartered, sliced lengthwise

ricotta cheese, crumbled

Preheat oven to 350 F. Crack eggs directly into a blender or bowl (crack eggs into a bowl if you are using an immersion blender. Otherwise do this in the blender). Add the egg whites, milk, coconut oil, and season with salt, pepper, and caraway seeds. Blend for 10-20 seconds, avoiding over blending, until all ingredients are emulsified as one.

Liberally spray the bottom of the sheet pan with spray oil. Add parchment paper or foil on top, covering the entire length and width of the pan, and spray liberally a second time.

Slice the sausage links into half-moons and keep aside in a bowl until needed. Pour the egg mix into the pan carefully. Add sliced sausages by spreading around the pan as evenly as possible. Transfer pan carefully into the middle rack oven and bake for 30 minutes. Set a timer and rotate halfway through.

After 30 minutes, test the eggs by sticking a fork, toothpick, or cake tester in the middle of the pan and removing it. If eggs are fully set and none stick to your poking-tool of choice, the sheet pan eggs are done. Otherwise, add 2-4 minutes at a time. Remove from oven and cool on the side (set the pan on top of oven mitts or cooling racks to avoid cracking/burning the surface of your countertop). 

Portion into 8-6.5 oz/188g squares and transfer to a container. You may need a spatula to get the squares off the sheet pan.

A quick lunch ir a savory breakfast. These scrambled eggs with zucchini and onions are inspired from a traditional recipe from Southern Italy and one of my favorite easy meals.

Scrambled Eggs with Zucchini and Onions

Eggs

Zucchini

White Onion

Salt

Black Pepper

Parmigiano cheese

Olive oil

Cut the zucchini the way you prefer. You can keep them in round slices, cut them into matchsticks, or cut them in 4 as I did.

Peel the onion, cut it lengthwise, remove the top part, and cut the rest in slices.

Drizzle some olive oil in a skillet or a pan, then sauté the onions and zucchini for about 5 minutes, until they start to brown, then turn down the heat and finish cooking until the zucchini are translucent. Add a splash of water if necessary. Season lightly with salt and black pepper.

Then the veggies are cooked, and the water is fully evaporated, add the eggs and the Parmigiano cheese. You can crack the eggs directly in the pan and immediately scramble them with a wooden spoon, or you can break them in a bowl and beat beforehand.

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