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Recipe: Low Carb Breakfast Bundt Bake

Low Carb Bundt Bake
Low Carb Bundt Bake
© Linda Duffy

This quick and easy recipes gives you a great reason to use your bundt pan long after you have given up using it for carb and sugar loaded cakes and desserts. With only a few ingredients, you can whip this up in no time. Wrap and freeze any leftovers and then use for an easy microwave meal.

Wifezilla's Low Carb Bundt Bake


  • 2 lbs ground pork sausage

  • 12 extra-large eggs (use duck eggs if you can get them)

  • 1 jar of Classico Red Pepper Alfredo Sauce*

  • 1/4 cup Parmesan cheese (shredded is preferred but you can also use powdered)

  • 1 cup shredded cheddar cheese

  • 1 small red onion

  • Salt and pepper


  1. Brown pork sausage and drain off excess fat

  2. In a separate pan, caramelized chopped red onion

  3. Heavily grease a bundt pan

  4. Add sausage and onions to pan

  5. In a mixing bowl, whip together eggs, alfredo sauce, Parmesan cheese, salt and pepper

  6. Pour egg mix over the meat and onions

  7. Bake at 350º until eggs are set and edges are slightly browned

  8. Turn bundt bake on to a plate

  9. Top with shredded cheese while hot and allow to melt.

  10. Slice and serve

This same mix can be made in muffin tins for individual serving sizes. Use a mini muffin tin for hors d'oeuvres.

*Homemade alfredo sauce or even plain heavy cream and some garlic can be substituted for the Classico sauce in jars. If using plain heavy cream, increase the amount of Parmesan cheese to 1 cup.


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