Servings: 4 · Prep Time: 10 mins · Cooking Time: 25 mins
Total Time: 35 mins

Breakfast | Lunch | Quick | Keto

This easy low carb mushroom and sausage breakfast bake with pesto, parmesan and pine nuts is perfect for breakfast or brunch and will certainly be a crowd-pleaser for all.


  • Vegetable stock (125ml)
  • Organic parmesan cheese (55g)
  • Organic pesto (60g)
  • Chestnut mushrooms (145g, sliced)
  • Sausage meat (From 6 organic sausages, pre-cooked)
  • Eggs
  • Black pepper (To taste)
  • Pine nuts (4 tsp)
  • Fresh basil (Enough to garnish)


Begin by preheating your oven to 200c.
In a mixing bowl, add your eggs, vegetable broth, cheese and pesto and whisk everything together.
Add your sliced mushrooms and mix everything once again. Add a little black pepper to taste.
In a baking tray (I use 9x3) add your already cooked sausage meat and cover the bottom of the dish evenly.
Pour your egg mixture on top of your sausage meat and top with pine nuts and a final sprinkle of black pepper.
Place in the oven to cook for 25-30 minutes. Your breakfast bake should be golden on top before removing it from the oven.
Once done, remove from the oven and leave to cool slightly.
Garnish with fresh basil and enjoy!