Look, it’s an egg roll! Today’s keto adventure: Keto Breakfast Roll! So many delicious veggies. I made a keto friendly sausage gravy to go with it. It comes out to about 5 carbs per serving. Heck to the yes!
- Gravy:
- ½ lb Breakfast Sausage
- 1 Tablespoon Cornstarch
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- ½ teaspoon Garlic Powder
- Salt and Pepper to taste
- Eggs:
- 8 large Eggs
- ½ cup Cheddar Cheese
- ¼ teaspoon Rubbed Sage
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Italian Herbs
- Salt and Pepper to taste
- Filling:
- 4 oz Cream Cheese; room temp
- ¼ cup Zucchini; chopped
- ¼ cup Onion; chopped
- ¼ cup Bell Pepper; chopped
- ¼ cup Mushrooms; minced
- ½ cup Bacon; cooked and chopped
- ¼ cup Cheddar Cheese
- Salt and Pepper to taste
- Preheat oven to 375°F.
- Heat a skillet over medium-high heat and brown the sausage. Drain and sprinkle in the cornstarch. Slowly whisk in the milk and add the seasonings. Taste and season accordingly. Continue to whisk until thickened, then cover and set on a back burner over low heat.
- Spritz a quarter baking sheet lined with parchment paper with cooking spray. In a large bowl, whisk the eggs, cheddar, herbs and seasonings. Pour into the baking sheet and bake for 10 minutes.
- Meanwhile, heat a skillet over medium heat and add a drizzle of olive oil. Sauté the veggies until just tender, add the bacon and toss until heated through. Spread the cream cheese over the cooked eggs and sprinkle on the veggies and bacon. Roll tightly and serve with the gravy.
- Enjoy!
Ash's In The Kitchen 