Instructions

• Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
• Step 2: In a large skillet over medium heat, add the Italian sausage. Cook until browned and fully cooked, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary and set aside.
• Step 3: In a mixing bowl, combine the egg whites, whole eggs, reduced sodium vegetable broth, and pesto sauce. Whisk until fully blended.
• Step 4: Stir in the packed Parmesan cheese, sliced roasted red pepper, sea salt, and a pinch of pepper into the egg mixture.
• Step 5: Add the cooked sausage to the egg mixture, stirring until evenly distributed.
• Step 6: Pour the mixture into a greased 9x13-inch baking dish. Bake for 25-30 minutes or until the eggs are set and the top is slightly golden.
• Step 7: Let the casserole cool for a few minutes, then garnish with pine nuts and fresh basil before slicing and serving.