Breakfast Lasagna

About

This is the best Keto breakfast casserole you’ll ever make. Your “lasagna” is made with a bottom layer of bacon and filled with scrambled egg, pork breakfast sausage, and lots of cheddar cheese. Your breakfast is conveniently all in one dish! It’s quick cooking and quick eating. You don’t have to make this recipe just for meal prepping; it’s also great for a special Sunday breakfast. Keto or not, an entire group or family can enjoy the meal. Leftovers can be kept in an airtight container in your refrigerator for up to 3 days for freshness.

Meal prepping tips

Making this easy Keto breakfast for your meal prep rotation? Make sure the finished lasagna cools entirely before you transfer it to your refrigerator. You can slice the lasagna, leave the slices out to cool in meal prep containers on your countertop, then store them away for the week.

Substituting the breakfast sausage

If you can’t find pork breakfast sausage that is already seasoned, you can substitute it with plain ground pork. You’ll need to season the pork yourself. Aside from salt and pepper, you may want to include garlic powder, onion powder, paprika, or thyme. However, season the pork to your preference.

Other ingredients you can add

This meal already has the perfect Keto macros for your breakfast. However, you could add some other ingredients to the lasagna like a casserole. Some low-carb vegetables you can dice and add to the dish might be mushrooms, zucchini, or bell peppers. You can also substitute the cheese with another flavor you like and the bacon with turkey bacon.

Ingredients

10 slice – 6" long bacon
4 large raw egg
⅛ teaspoon salt
¼ teaspoon black pepper
8 ounce breakfast sausage, pork
1 cup, shredded shredded cheddar

Instructions

Preheat an oven to 375 F (190 C). Spray a 6×6 or another square baking dish with pan spray. Line the baking dish with the strips of raw bacon, overlapping each other slightly to create a stable exterior. If some bacon hangs over the edge of the dish, this is okay.
In a medium-sized skillet, crack the eggs over medium heat. Stir continually as you add the salt and pepper to the eggs. Keep moving the eggs as they scramble. Once cooked through, create an even layer of scrambled eggs on top of the bacon.
Wipe the same skillet clean, and return it to medium-high heat. Place the sausage in the pan. Break it up with a spoon or spatula as you cook it. Cook the sausage all the way through until it is golden brown and slightly crispy. Create a layer of cooked breakfast sausage on top of the egg.
Finally, spread the cheddar cheese over the top of the baking dish in an even layer. If you have any hanging bacon over the edges, fold it over the top of the ingredients. Spread the cheese so it covers any vulnerable edges of bacon.
Bake the “lasagna” on a low rack, uncovered, in the oven for 45 minutes or until the cheese is very golden brown and the bacon has completely cooked through. Let the dish cool for 5 minutes before slicing for serving. A 6×6 dish makes 4 servings.