Low Carb Breakfast Lasagna Recipe
Low Carb Breakfast Lasagna proves that any dish is perfect for breakfast as long as you throw in a few eggs! Layer on some cheese, bacon, and your favorite add-ins for a delicious low carb brunch to share with a crowd or enjoy all to yourself.
Servings: 6 servings
Calories: 341kcal
Ingredients
- 12 large eggs , cracked an lightly beaten
- 9 slices cheddar cheese
- 1/4 pound cooked bacon
- 6 ounce asparagus , chopped
- 1/2 large green onion , chopped
Instructions
- 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.