Low Carb Egg Casserole Breakfast Lasagna
Breakfast Lasagna - this egg casserole is low carb, lchf and keto since it uses thinly sliced deli ham as the "noodle". It's delicious and low carb!
Servings 12 pieces
FOR THE LASAGNA
- 1 pound thin shaved deli ham
- 4 ounces shredded mozzarella cheese
- 4 ounces grated Parmesan cheese
PREPARE EGGS AND SAUSAGE
Preheat oven to 325 degrees
In a large skillet or cast iron pan, soft scramble the eggs (seasoned to taste with salt & pepper) then remove from heat and set aside.
In the same skillet, cook the sausage over medium heat until thoroughly cooked through. Add in the cream cheese and the broth and stirring constantly, cook until the mixture comes to a soft simmer and thickens. Then reduce the heat to medium-low, still stirring constantly and simmer for 2 more minutes. Season to taste with salt and pepper. Set mixture aside.
Divide scrambled eggs in half, divide cheese into thirds, divide gravy into thirds, divide ham into thirds.
Using a 3-quart baking dish, add one layer of gravy to cover the bottom of the dish. Then add a layer of ham.
After the ham add a layer of scrambled eggs.
Add a layer of gravy.
After the gravy add a layer of cheese.
Repeat the process again: ham, eggs, gravy, cheese.
Then add the final layer of ham and top with the remaining cheese.
Bake for 30-40 minutes or until cheese is melted. I actually found this tasted better reheated subsequent days so I actually recommend cooking and serving it the next day.
Calories: 425kcal | Carbohydrates: 4g | Protein: 30g | Fat: 31g
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.