Low Carb Breakfast Lasagna Recipes

LOW-CARB BREAKFAST LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the eggs with salt and pepper. Warm a bit of butter or coconut oil in a skillet and scramble the eggs. Remove from heat and set aside.
• In the same skillet, brown the sausage. Once it is cooked, add the cream and broth to the pan. Simmer together with the sausage for 5 to 10 minutes, until the liquid reduces a bit.
• Spiralize or julienne the zucchini, go for long, broad pieces.
• In an 8 by 8-inch baking dish, spoon a layer of sausage and liquid to the bottom of the dish. Arrange half the slices of zucchini across in one direction. Divide the scrambled eggs in half and spread over the first layer of zucchini. Top this layer with 1 cup shredded cheese.
• Repeat the layers again. Sausage with creamy broth, zucchini, egg and cheese. Press down on the layers to flatten. My dish was almost overflowing but the volume greatly reduces as the lasagna bakes.
• Bake for 40 minutes until the cheese is golden and bubbly. Slice and serve warm. Save leftovers in the fridge. Its great cold! I had a cold slice for lunch the next day.

LOW CARB BREAKFAST LASAGNA RECIPE

Steps:

• Preheat oven to 400 F
• Line a quarter sheet baking pan with parchment and pour the eggs into it. Bake for approximately 20 minutes. Note that you can also bake the bacon in a second pan. I line mine with parchment and bake for 12 minutes, then turn every 2 minutes until done. Cooking time will depend on the thickness of your baking pan.
• Remove the eggs from the oven and cool to the point where you can handle the eggs with your hands. Run a knife along the edge to separate the egg from the pan. Flip the eggs over and remove the parchment. Cut the egg in half.
• On one half of the eggs layer, layer on 3 pieces of cheddar, all the bacon, chopped asparagus, half of the green onion and 3 more slices of cheddar.
• Cover that with the other half of the baked egg layer. Top with the last 3 pieces of cheddar and the remaining green onion. Bake for about 10-20 minutes or until the cheese is nicely melted.
• Cool slightly and serve.

BREAKFAST LASAGNA (LOW-CARB)

Steps:

• Cover the bottom of an 8 x 8 pan with 4 pancakes, it's ok if they overlap.
• Put down a layer of scrambled eggs, followed by a layer of cheese.
• Cover with another 4 pancakes. Add all of the sausage links. Sprinkle with cheddar cheese.
• Add last layer of pancakes, followed by scrambled eggs, and the remainder of the cheese. You can use more cheese if you like.
• Bake or microwave until the cheese is melted. 3 -4 minutes in the microwave or 8 - 10 in the oven at 350 degrees (F). Cut into squares and serve.

BREAKFAST LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
• In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
• Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
• Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
• To assemble lasagna, spoon 1/2 cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, 1/3 of the sausage gravy, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
• Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.

LOW-CARB LASAGNA

Steps:

• Preheat oven to 425°. In a large skillet heat oil over medium heat. Cook beef, sausage, onion and garlic until no longer pink, 6-8 minutes, breaking into crumbles; drain, return to pan. Stir in pasta sauce; heat through., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with half of the sliced chicken, half of the sliced pepperoni, 2 cups sauce and half of each cheese. Repeat layers., Bake, covered, 25 minutes. Uncover; bake until cheese is browned and lasagna is bubbling, 20-25 minutes longer. Let stand 15 minutes before serving.

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
• Pat dry zucchini slices with a paper towel to get rid of excess moisture.
• Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
• Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
• Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.