Breakfast Lasagna

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A couple of you have asked how the 21day sugar detox is going. So I’ll give you the low down on what’s going on. It’s plain and simple. I’ve cut out sugar in the form of, well, sugar, and fruit as well. The first few days I felt AWESOME, then by the fourth day, I was super out of it and really dizzy. I am pretty good at knowing what my body wants and needs, so I went home and pretty much overdosed on sweet potatoes. I hadn’t been eating many vegetables since it has been so hot that I’d rather paint my toenails than cook (that’s a lie.) so I knew my body was begging for some carbs. I obliged. And gave myself a food baby. Now I just concentrate on eating a bit more carbs in the form of veggies and eat more sweet potatoes on my 2-a-day workout days.

I still crave sweets, but not too bad. I have been eating a bit more fat and protein than usual, but I never feel bloated or uncomfortable. Both Laura and I just FEEL better and more energized. The longer we do this, the more we just crave things like carrot cake pudding. YES, I said carrot cake pudding. No sugar added! Wait until you see that recipe, JUST WAIT. Don’t ask when I will post it, be patient you pushy ass.

You know what sucks worse than dropping a dozen eggs on the floor? Doing it twice in one week. And then finding out how not fun it is to scoop egg whites off the floor…and then finding out how dirty your kitchen floor is. Not mine, I’m totally talking about someone else. Obviously. I’m incredibly clean.

I’m obsessed with Foodgawker and Tastespotting. I can’t stop looking at it. It’s truly the best food porn on earth. Not good for my sugar detox.

Did you cry during the Bachelorette the other night? If you did, you need to rethink your life. Sorry for speaking the truth. I’m not sure why I wanted to even watch it. It was really boring. That’s because love IS boring. So why would I want to watch fake love on tv? Sorry I think it’s fake. But that’s because it is.

I’m gonna go dream about chocolate rain.

Breakfast Lasagna

4.7 rating
34 reviews
PREP 20 mins
COOK 35 mins
TOTAL 55 mins
Yields 3-5

INGREDIENTS :

  • 1 yam or sweet potato, thinly sliced lengthwise
  • 1lb chorizo or breakfast sausage (depending on the spice level you'd like)
  • 1 container sliced mushrooms
  • 1 yellow onion, sliced thin
  • 1/3 cup canned coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 6 eggs, whisked
  • 2 tablespoons fat (I used bacon fat)

DIRECTIONS :

  1. Preheat oven to 375 degrees.
  2. Place a large skillet over medium heat and add your chorizo or breakfast sausage to cook down.
  3. Add a medium skillet or saucepan over medium heat on a different burner, and add a tablespoon of fat. Place onions in to begin to caramelize. Salt and pepper the onions while they cook. Once your onions have cooked for about 8-10 minutes, add your mushrooms and cover to help cook your mushrooms.
  4. Now, while your meat and onions/mushrooms cook down, thinly slice your sweet potato/yam lengthwise with a mandolin so you have even strips. If you don't have a mandolin, just use a sharp knife and thinly slice each slice.
  5. Pull out your 8x8 glass baking dish and layer the bottom of your dish with thinly sliced sweet potato/yam.
  6. In a bowl, mix your coconut milk with garlic powder, onion powder, and a bit of salt and pepper. Whisk to mix. I like that phrase...because I made it up.
  7. Once your meat is done cooking and your onions are beautifully caramelized, beginning your lasagna layering.
  8. Place a scoop full of mushrooms and onions on top of your first sweet potato layer, spreading it out, then place a spoonful of your meat across that first layer.
  9. Then layer another layer of sweet potatoes on top of your onions and meat, and keep on layering. Mushrooms and onions, meat, sweet potato...until you run out of ingredients. The amount of layers you have is all up to you!
  10. Once your layers are finished, pour your coconut milk mixture over your lasagna so it can creep into all the crevices.
  11. Salt and pepper the top of your lasagna then place aluminum foil on top to create a seal around your baking dish.
  12. Bake for 30-35 minutes or until your sweet potatoes are completely cooked through.
  13. When your lasagna is done baking, let cool for about 10 minutes.
  14. While the lasagna cools, place one of your skillets over medium heat, add a tablespoon of fat, and add your whisked eggs to make scrambled eggs.
  15. When eggs are cooked through, place them on top of your slightly cooled lasagna.
  16. Cut into squares...or eat out of the pan. I won't judge.
  17. Serve with a couple sliced of avocado for good measure.

by

INGREDIENTS :

  • 1 yam or sweet potato, thinly sliced lengthwise
  • 1lb chorizo or breakfast sausage (depending on the spice level you'd like)
  • 1 container sliced mushrooms
  • 1 yellow onion, sliced thin
  • 1/3 cup canned coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 6 eggs, whisked
  • 2 tablespoons fat (I used bacon fat)

DIRECTIONS :

  1. Preheat oven to 375 degrees.
  2. Place a large skillet over medium heat and add your chorizo or breakfast sausage to cook down.
  3. Add a medium skillet or saucepan over medium heat on a different burner, and add a tablespoon of fat. Place onions in to begin to caramelize. Salt and pepper the onions while they cook. Once your onions have cooked for about 8-10 minutes, add your mushrooms and cover to help cook your mushrooms.
  4. Now, while your meat and onions/mushrooms cook down, thinly slice your sweet potato/yam lengthwise with a mandolin so you have even strips. If you don't have a mandolin, just use a sharp knife and thinly slice each slice.
  5. Pull out your 8x8 glass baking dish and layer the bottom of your dish with thinly sliced sweet potato/yam.
  6. In a bowl, mix your coconut milk with garlic powder, onion powder, and a bit of salt and pepper. Whisk to mix. I like that phrase...because I made it up.
  7. Once your meat is done cooking and your onions are beautifully caramelized, beginning your lasagna layering.
  8. Place a scoop full of mushrooms and onions on top of your first sweet potato layer, spreading it out, then place a spoonful of your meat across that first layer.
  9. Then layer another layer of sweet potatoes on top of your onions and meat, and keep on layering. Mushrooms and onions, meat, sweet potato...until you run out of ingredients. The amount of layers you have is all up to you!
  10. Once your layers are finished, pour your coconut milk mixture over your lasagna so it can creep into all the crevices.
  11. Salt and pepper the top of your lasagna then place aluminum foil on top to create a seal around your baking dish.
  12. Bake for 30-35 minutes or until your sweet potatoes are completely cooked through.
  13. When your lasagna is done baking, let cool for about 10 minutes.
  14. While the lasagna cools, place one of your skillets over medium heat, add a tablespoon of fat, and add your whisked eggs to make scrambled eggs.
  15. When eggs are cooked through, place them on top of your slightly cooled lasagna.
  16. Cut into squares...or eat out of the pan. I won't judge.
  17. Serve with a couple sliced of avocado for good measure.

by

 

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You May Also Like:

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PaleOMG Easy Breakfast Casserole

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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87 thoughts on “Breakfast Lasagna”

  1. Karen Glasgow

    Looks amazing, and I can’t wait to try it. Where’s that carrot cake pudding recipe? I can’t find it. Just kidding.

  2. Screw breakfast I’m going to make that for dinner as that’s the nearest meal to now! Not that I need an excuse to eat more eggs on things.

    I’ve cut down my sugar consumption recently, mainly fruit as ate loads, and nuts as well as was just over consuming. Felt like crap at first but definitely worth it!

  3. This looks amazing! I should really get motivated to do a similar sugar detox….as I finish my dark chocolate and walnuts….
    Looking forward to that carrot something something recipe of deliciousness.

  4. Oh man, this looks good. At first I thought the “noodles” were bacon… I might have to work some bacon in there somehow 🙂

    1. I assumed that was bacon too! And agree that it would make an awesome addition to this, even though it looks pretty close to perfect already! I can’t wait to try it…

  5. You’re my favorite person in the world! Ha ha! Every post makes me laugh and your recipes are the bomb!! Thanks and keep up the awesome job!!

  6. Should you drop any more eggs on the floor, sprinkle salt liberally on them. Allow to set up and you’ll be able to scoop them up pretty easily.

  7. Looks good!

    Oh & next time you drop eggs on the floor? …Scoop up the majority of the goop. Then pour table salt on it. Give it time to absorb all the egg whites. Sweep or vacuum it up. Super easy clean up!

  8. I dreamt (or dreamed?) about doing hansdstand push ups for the first time last night….and then I went to the gym today and did my first 5 handstand push ups!!!!

  9. I totally agree with the dizziness part with the detox. I got really dizzy and felt extremely abnormal when I was doing a workout yesterday — then I came home and pureed half of a sweet potato with some cinnamon – and I felt SO energized/good after that. Yeah – carbs was definitely the missing element out of my detox. Day 12 — here we go! Days three and four were the worst. Now, I am just trying to balance everything else out 🙂

  10. wo now, that looks incredible. Love the sweet potatoes as ‘noodles’, an awesome idea. Glad you’re feeling great on the detox! I think I would drop weight too quickly if I cut out fruit, I eat quite a bit of it and sweet potatoes to keep up my energy and weight for crossfit.

    1. Keeping weight on is my excuse for eating as much fruit as I do since I can’t eat sweet potatoes or plantains (GAPS diet). Really though, I just love fruit and don’t want to talk to anyone who says I can’t have any 🙂 The closest thing I’ve done to a sugar detox is given up my honey and vanilla stevia for about 2 weeks, then I got my period and caved.

      I am, however, pretty strict about only eating locally grown, in season fruit–crappy strawberries are never worth it.

  11. You make it so easy to stay eating paleo. The dishes you come up with are amazing, your an inspiration both in the gym and outside the gym.

  12. Brandy Andrews

    Ok woman! You win! I think with all of your yummy pics & recipes I have started a Paleo Revolution here at my office! We are planning a Recipe Tasting & swap so we can all try the yummy stuff you are teasing us with! A couple of us are talking about doing a 30, 60 or 90 day Paleo Challenge to see what kind of results we get!

    Keep the goodies coming, please!

  13. This looks @wesome! Totally going to try this weekend!

    I just ordered some HEADBANDS AND SHIRTS… cuz I’m AWESOME!! I can’t wait to get em’ and sport em’ in my gym! I live in a lil podunk town, so I’m sure I’ll get plenty of “WTF is Paleomg?!” looks :O)

  14. i love your posts! i can relate on so many levels! thanks for your time and all the fun pictures. much appreciated!

  15. Please tell me you stole the “sweet potatoes as noodles” idea from my variation on sweet potato enchiladas?!

  16. If you like foodgawker, you should check out foodporndaily.com

    Sorry for the word “porn” in this comment. I hope you don’t get spammed.

  17. Please don’t make me wait too long for the carrot cake pudding–my first paleo birthday is coming up soon and I would love to try that for my birthday treat! It’s too difficult to put a candle in a fudgsicle :o)

  18. I’ve been checking in for the last couple months and look forward to your posts and recipes every day. Thank you for inspiring me to cook more paleo recipes – especially baking! Good luck with your sugar detox. I’m planning to do one in Aug. Which means I’ll have to give up my paleo choc chip cookies. Crap…

  19. 4/4 – THIS was dinner in my house tonight. However, I lied and said there were no leftovers. Sorry, but I’m not doing all that work (really, the recipe was a synch) to have the greedy bastards eat it all. Does that make me a terrible person? OK, I feel bad…not.

  20. yay for Yams! I agree with your adding yams back in. I don’t see why all forms of sugar have to be bad.

  21. I just made this dish for dinner!!! I can eat the whole dish, I just had some before my family came in from outside and I am trying not to eat it all! I made mine like an egg bake and just added the eggs to the milk mixture and baked it all together! I did add a little grated zucchini because my three kids would freak if I told them it was in the dish!

  22. Heather B. Duthie

    Wondering if this reheats well (with the egg I mean)… Never had any egg breakfast dish still taste great after the first day and I only cook for just me so… anyone?

    1. Heather! Sorry for the delay… I was on vacation and just got back on the blogs. I did make the lasagna and reheated it. It was even better the next day! Hope you enjoyed it as much as I did!

  23. I’m making this on Sunday to host my first brunch in my new (first) houses with my girlfriends after a long run! I saw this recipe and thought it would be perfect! Heather, I’ll let you know if it reheats well… if there’s any left of course. 🙂

    Thank you so much for putting some much time and energy into this website, Juli! It’s inspired me to get back to blogging myself. If you have time, I’m going to start writing about my Crossfit journey… proseccogiggles.blogspot.com. Salud!

  24. I made this for my fiance’s birthday dinner last night, since he is a breakfast enthusiast. IT WAS BOMB. Holy amazingness. I doubled it and baked it in a 9×13 and I had to stop myself from having thirds. Now he’s excited to “eat the leftovers ALL WEEKEND” (even though I know they won’t survive tonight). Thanks for another grand slam recipe winner. Your food genius always make me look awesome. 😉

  25. A few things ..I’m old turning 49 in two weeks. A newbie to cross fit (which has been humorous) and new to paleo. I share your passion for food it’s nice to see there are other people out there that obsess about these things. About the dish ….Heaven! a few mods …..scallions … Hubs threw out the yellow onion and because I live in az added green chiles….love ur recipes trying out the blueberry cookies tonight 😀

  26. This dish tasted delicious, but mine just looked a mess. It didn’t really stick together as a lasagna. Would have been faster to just chop and scramble everything together. Next time I’m going to try adding the eggs to the coconut milk and bake them into the lasagna.

  27. This is awesome. I did what Annalee said above – I baked eggs and milk with the lasagna and added spinach.. it was a big hit at work with the crazy paleo co-workers. It might have looked a tad messy but it is gone so I guess it was good 🙂 Thanks so much!

  28. Thanks a lot for getting me addicted to MORE sites … foodgawker and tastespotting. i already spend too much time with you and George. Fake-conversations happen in my head while i read your blog. Like, how much i agree how ANNOYING the wedding BS on Pinterest is…
    This recipe looks amazing.. and like something i can make! on my own!

  29. Just a tip about dropping eggs:

    Any time you drop and break eggs in the floor and you want them to come up really easy just pour some salt on them. It makes the yolk and whites coagulate and they scoop right up! My mama taught me this when I was a little kid!

  30. Juli – I made the recipe and posted it on my blog. Gave you and your awesome website a shoutout! Thanks for all of the recipes and funny stories! Keep them coming!

    proseccogiggles.blogspot.com

  31. i made this for breakfast the other day and wanted to thank you for this! I didn’t have a mandolin and i am too klutzy to slice anything thinly so i just used a vegetable peeler and made ribbons of the sweet potato, and proceeded accordingly. upshot, cooking time was less and i made more layers than i thought i would! it turned out great. for deceivingly fresh made left overs i scrambled an egg for each portion as it was eaten. and smiled smugly.

  32. This was SO good! We served it up with scrambled eggs and spinach salad for a post thanksgiving (CDN) brunch this weekend! Added some green peppers in with the veggie sauté too!

  33. I made this while on the sugar detox and used yellow squash instead of sweet potatoes, and it was AMAZING. I have tried tons of your recipes, Julie, and haven’t been anything less than ecstatic with anything I’ve tried. Thank you for your wonderful work!

  34. This recipe was off the hook. Loved it! I found your website a few months ago and i am loving every recipe that i have made. Thanks for the time and effort you put into this.

  35. OMG. I am eating this right now, it is amazinggg!!!!!! This is the first recipe i’ve tried from your website, I will definitely be trying more!!!! 🙂

  36. Holy mother of WTF this is amazing. I just food prepped it for this coming week and there was no way in hell I could stop myself from sneaking off a serving for 11pm at night. I almost want to add maybe some ancho chili next time for a ridiculous kick.

  37. Hubs and I just made this but we mixed the eggs into the coconut milk/seasoning mixture and layered the top with avocado slices before we baked it. Looking forward to a few breakfasts this week of this stuff! Looks delish. Next time I’ll probably add strips of zucchini and more mushrooms!

  38. DEEEELICIOUS! You are awesome. Thank you for making clean eating fun and—the antonym of boring!!! <3

  39. I made this last night and reheated this morning. I used regular breakfast sausage and left out the mushrooms and onions. It was delicious! My husband who swears he doesn’t like sweet potatoes, tried it and loved it. It’s almost like a meaty scalloped potato. Even without cheese it tastes kinda cheesy. Very tasty!

  40. Hey, new kid here. Just wondering what “one container of sliced mushrooms” looks like. 8 oz? 12 oz? One of those pre-sliced boxes from Trader Joe’s, or a can of pre-sliced from Whole Foods?

    Thanks!

      1. Thank you!

        More is especially better with mushrooms. I made a paleo cream of chanterelle soup last night that was AWESOME.

  41. Made this for the first time this morning. It is absolutely delicious! The sweetness from the sweet potatoes balances the spiciness from the chorizo perfectly. And you can never go wrong with caramelized onions and mushrooms. I’m looking forward to trying more of your recipes. Thank you!

  42. Made this for breakfast for the week, yummy! Was a little runny, might have added to much coconut milk? Would have thought it would have thickened up, any suggestions? Totally making it again.

  43. This is my first day of paleo eating and I’ve got to say – this was an AMAZING start. Super super delicious. Cannot wait to try more of your recipes!

  44. Made this for breakfast this morning …it was absolutely amazing . Seriously your recipes keep me sane. I have been paleo for 2 months and I wish I would have discovered your ideas earlier

  45. Delicious!! Made this for dinner & the whole family loved it (including all 4 kids from 2 yrs to 15 yrs). Used half country sausage & half bacon since that’s what I had on hand & added the eggs before baking to make it easier. Will be making it again without question!

  46. I’m a little late to this party, but omg this is my new favorite recipe! It’s so freaking good! I was really sad when I took the last bite because it meant it was all gone. My boyfriend and I whisk the eggs and then add them to the casserole before baking so that it’s all prepped for the week. Re-heated scrambled eggs just don’t always turn out well, but adding the eggs to this while baking has worked out perfectly. Thanks for all your amazing recipes!

  47. Hi Julie, I love your recipes! I was just wondering why the zip list button is no longer on your recipes?
    Thanks

    1. trying to fix that issue for a while now. it’s been a real pain in the ass. hoping to get it back up soon. sorry for the frustration!

  48. I just made this this morning, and am trying it now. It’s AMAZING! Something about the coconut milk takes it to that higher level. And I didn’t even have mushrooms! I’ll definitely be making this a regular.

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