Breakfast Lasagna

This is a great recipe to get some protein and veggies early in your day!
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Diet Category High Protein, Low Carb
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Prep Time 15 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine American
Servings 6 Servings
Calories 415 kcal

Ingredients
 

  • 9 eggs
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • ½ tsp. butter
  • 1 lb. chicken sausage chopped
  • 4 oz oat cream can substitute half-n-half
  • 6 oz chicken broth
  • 1 zucchini sliced lengthways
  • 8 oz. mozzarella cheese shredded
  • parmesan cheese for garnish

Instructions
 

  • Preheat oven to 350°F (180°C).
  • Whisk the eggs with the salt and pepper. Warm the butter in a skillet, add the eggs and scramble gently. Remove the eggs from the heat and set aside.
  • In the same skillet, add the sausage and cook until lightly browned and cooked through. Add the oat cream (or half-n-half) and broth to the pan. Simmer together with the sausage for 5-10 minutes, until the liquid reduces a little.
  • Place half of the creamy sausage mixture into the base of an 8x8” (20x20cm) baking dish. Arrange half the zucchini slices on top, then cover the zucchini with half the scrambled egg mixture. Top with half the shredded mozzarella cheese. Repeat this layering process, with the remaining sausage, zucchini, egg and cheese. Press down on the layers to flatten.
  • Place the baking dish into the hot oven and bake for 40 minutes until the cheese is golden and bubbly. Slice and serve warm.
  • Top with parmesan cheese, if desired.

OUR NOTES

You may substitute half-n-half for the oat cream. Also, if you are sensitive to dairy, Califia Dairy Free Heavy Whip Substitute is a great option!

YOUR NOTES

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NUTRITION FACTS

Calories: 415kcalCarbohydrates: 7gProtein: 31gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 340mgSodium: 1620mgPotassium: 251mgFiber: 1gSugar: 3gVitamin A: 1063IUVitamin C: 7mgCalcium: 314mgIron: 2mg
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