Breakfast food is definitely my favorite food to eat. And while I used to use pancakes as my go-to, I can’t do that since starting Keto, so I had to find new things to make for the family. So here are some of my husbands favorite things all rolled into one huge breakfast lasagna!
But lasagna has noodles, and those are Keto friendly, right?! Well, yes – you would be right! So for this, we are using thinly sliced deli meat as our ‘noodle’ layers!
First thing to do with this (after preheating your oven to 375) is scramble your eggs in a 12-Inch Frying Pan 
Once the eggs are just undercooked, remove from heat and put in a separate bowl. You don’t want to over cook your eggs because they are going to bake again in the oven.
Then grab about a lb of pork sausage and cook in a 12-Inch Frying Pan
Once the sausage is cooked, add 1 1/2 c beef broth (low sodium) and 2 blocks of cream cheese. Continue cooking until cheese is melted and sauce thickens (about 4-5 minutes or so).
Now that you’ve got the eggs and the lasagna ‘sauce’ done, time to start layering. You’ll need a 9 x 13 casserole dish
You are going to layer the sauce first, then ham, cheese, eggs, sauce, eggs, cheese, ham, sauce, eggs, cheese, ham, and the remaining cheese. You’ll use a total of about 1 1/2 c of mozzarella and 3/4 c of grated parmesan cheese.
Once everything is together, back for 30-35 minutes or until cheese is browned.
Let it sit for a good 5-10 minutes. It’s going to hold the heat in very well and you need to let the sauce thicken back up before you cut it.
Once it’s cooled, slice and enjoy! Only 4 net carbs per serving!!
Keto Breakfast Lasagna
1 lb deli sliced meat (I used ham)
18 eggs
1 tbsp heavy whipping cream (optional but recommended)
1 lb ground pork sausage
1 1/2 c lower sodium beef broth
2 – 8 oz packages cream cheese
1 1/2 c shredded mozzarella cheese
3/4 c shredded parmesan cheese
First thing to do with this (after preheating your oven to 375) is scramble your eggs in a 12-Inch Frying Pan
Once the eggs are just undercooked, remove from heat and put in a separate bowl. You don’t want to over cook your eggs because they are going to bake again in the oven.
Then grab about a lb of pork sausage and cook in a 12-Inch Frying Pan
Once the sausage is cooked, add 1 1/2 c beef broth (low sodium) and 2 blocks of cream cheese. Continue cooking until cheese is melted and sauce thickens (about 4-5 minutes or so).
Now that you’ve got the eggs and the lasagna ‘sauce’ done, time to start layering. You’ll need a 9 x 13 casserole dish
You are going to layer the sauce first, then ham, cheese, eggs, sauce, eggs, cheese, ham, sauce, eggs, cheese, ham, and the remaining cheese. You’ll use a total of about 1 1/2 c of mozzarella and 3/4 c of grated parmesan cheese.
Once everything is together, back for 30-35 minutes or until cheese is browned. Let it sit for a good 5-10 minutes. It’s going to hold the heat in very well and you need to let the sauce thicken back up before you cut it.
Once it’s cooled, slice and enjoy! Only 4 net carbs per serving!!
