Low Carb Breakfast Lasagna (Gluten Free)

low carb breakfast lasagnaMy husband Matt (aka. “Mr. Hungry”) gets credit for this breakfast lasagna recipe idea.  When he first mentioned it as a breakfast possibility, I thought it would be pretty cool to try.  I wasn’t on a low carb or gluten free diet at the time, and thought I might use a traditional noodle and layer different breakfast meats, eggs, cheese, etc.  I added it to my list of recipe ideas to pursue for the blog, and then forgot about it for awhile.

I recently remembered it, and thought it might work as a low carb breakfast option, using the cream cheese pancakes to stand in for the noodles.  I had some pancakes leftover in the fridge from the low carb caramel machiatto tiramisu I posted the other day, so I made it for breakfast this morning.  It’s yummy!

I kept it simple, and just layered breakfast sausage links, fluffy scrambled eggs, cheddar cheese and the pancakes.  I may try different variations of this recipe in the future (fresh herbs, goat cheese, mushrooms, onions, spinach – the sky’s the limit really!) but this is what I had on hand.  Even my son liked this low carb breakfast lasagna.

low carb and gluten free breakfast lasagna

As a bonus, you can make this ahead in a casserole form, and then gently heat in the morning for breakfast.

If you like to mix savory and sweet in the morning, you could pour sugar free syrup on it, or use the stevia sweetened version of the pancakes for just a hint of sweetness.  Play with it and let us know if you come up with any cool variations on this recipe!

Low Carb Breakfast Lasagna
A low carb and gluten free recipe for breakfast lasagna. Can be assembled the night before, so it's perfect for brunch or a lazy Saturday morning. Serve with Hollandaise sauce to make it even more decadent!
Recipe type: Breakfast
Cuisine: Eggs
Serves: 4 servings
  • 8 eggs, scrambled
  • 1 cup shredded cheddar cheese
  • 12 sausage links, fully cooked
  • 12 cream cheese pancakes (unsweetened)
  1. Cover the bottom of an 8 x 8 pan with 4 pancakes, it's ok if they overlap. Put down a layer of scrambled eggs, followed by one third of the cheese. Cover with another 4 pancakes, then add all of the the sausage links. Sprinkle with another one third of the cheddar cheese. Add the last layer of pancakes, followed by scrambled eggs, and the remainder of the cheese. You can use more cheese if you like.
  2. Bake in the oven for 8 - 10 minutes at 350 degrees (F), or microwave for 3 - 4 minutes on high, or until the cheese is melted.
  3. Cut into squares and serve.
Nutrition Information
Serving size: 4 inch square Calories: 551 Fat: 47g Carbohydrates: 4g Protein: 29g


low carb breakfast lasagna recipe

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  1. says

    It seems like I’m putting a star in my Google Reader next to every single recipe that you’ve been posting lately. This looks absolutely fantastic! Those cream cheese pancakes are so intriguing to me….I will definitely get around to making this for breakfast one day!

    • says

      Thanks Carrie, I hope you like the pancakes and the lasagna! The pancakes can be used in so many ways that I always make a big batch so I can experiment with the leftovers! There are a lot more ideas floating around in my head so stay tuned! :)

    • says

      Thanks Charissa! There is no end to what you can put in this so it’s fun to experiment! I’ll be eating variations on this theme for weeks I’m sure before I get bored and move on to something else! :) Hope you like them!

  2. says

    Made this for breakfast with sweetened pancakes. It was the perfect balance of sweet and savory. This is definitely going into my breakfast rotation!

  3. Anonymous says

    Yet another here who found you on pinterest and repinned you! I stumbled across the “pancakes” and then onto this lasagna. I made the pancakes this morning so I would know what to expect for the lasagna. They were fabulous. I’m wavering though on the lasagna. If I were using real noodles, I’d go straight to the eggs. But with the pancakes being so eggy, it seems like too much (for me). I wonder if you have tried any variations that don’t include extra eggs? I was trying to keep the carbs down, but I am not fully no carb. Just trying to find ways to cut where I can so I can save for the things I feel like I can’t do with out ;).

    • says

      Thanks for the repin! Pinning makes the world go round! :) I haven’t yet tried a variation without eggs. I did think the scrambled eggs had a totally different texture than the pancakes so I didn’t mind it. Another comment said they used the sweetened pancakes which could also set them apart from the scrambled eggs. Curious to know what you think if you try them!

  4. Anonymous says

    Thank you, thank you for this recipe! Just got done eating it and had to comment. This was delicious! I also made the sweetened pancakes for something sweet and savory. And the pancakes turned out wonderfully with a fat-free cream cheese. We sprinkled some sugar-free maple syrup on it, and it tasted just like a McGriddle. Super yummy! Thanks again for sharing such a great recipe!

    • says

      Yup! I will probably do that soon since I’ve been craving lasagna lately! I did make a version with a chickpea crepe a few months ago that worked well – it was gluten free but not necessarily low carb. I’m sure this would work just as well!

  5. Anonymous says

    Hey if i send u my email could u send me any tips and info u have on eating clean and healthy? I just started this and have so much to learn. i Love ur recipes:) do u have any others beside whats on here? Thanks alysia@camtel.net

  6. Anonymous says

    I was wondering if you could also send me some recipes? I tried the pancakes this morning and loved them! I have been eating low carb since January and have lost 23 pounds. I would like to lose another 30, but am starting to struggle with the boredom of food. I am so glad I ran across your site! My email is nicoleelisepharmd@gmail.com

    • says

      Congrats on the 23 pounds and I can relate to the boredom issue. Unfortunately the only recipes I have available are published on the blog already and I post new ones as I create and test them out so your best bet is to subscribe by email and you’ll get emails as I post them – thanks!

  7. says

    Congrats on 83 pounds! I don’t know a lot about the Dukan Diet but I think it’s also low fat in addition to low carb? If so, you may have to make some tweaks to make the recipes work for you but I hope you enjoy them and will report back! Thanks!

  8. says

    this looks awesome! trying it this morning..I had a thought-I am going to leave the stevia out on the pancakes and try out a breakfast style low carb enchilada casserole

  9. Anonymous says

    Tried your pancakes, LOVED them!! My kids did to so that made them even better!! I thought it tasted a lot like french toast.
    I found this recipe: http://houseandhome.com/food/recipes/spinach-ricotta-and-pesto-lasagna-recipe They make noodles for lasagna that seem similar to your method for pancakes except they bake them and cut them into strips for noodles. Im going to try it and see how it works, but I’m glad I found your pancakes and tried them first or I would have thought it was crazy!! :)

  10. says

    I haven’t tried the low carb pancakes yet but am planning to make them this week. What do you think about using the unsweetened version as a substitution for lasagna noodles? Do you think they would just get soggy and fall apart?

    • says

      I just did a lasagna recipe for the e-book I have coming out that uses a version of these pancakes for the noodles with good results. I bulk them up a bit with coconut flour though so not sure how they would work on their own..

  11. says

    Speaking of lasagna….I make a lasagna with thinly sliced zuchinni, cream cheese sauce made with cream cheese, milk and egg, american cheese and my usual homemade spaghetti sauce. It is sooooooo good and I don’t even miss the noodles!!

  12. Valerie says

    I tried this last night with ham, and it was amazing. I think what really put it over the top though was on each pancake layer I poured a small amount of Walden Farm’s Zero Carb Pancake Syrup. It was great! Thanks for the recipe!

  13. nannylaurie says

    i am on an insulin resistant lifestyle, no sweeters, no flour of any kind. can you offer some suggestions thank you

  14. Destiny says

    Ok, so I am a huge fan of Carolyn (alldayidream…. didn’t want to advertise on your site!) and She mentioned you had an GREAT meal plan…. so I came on over totally not expecting the amazingness I came across! I am SO excited for many of your recipes! I made this one last weekend — I’m telling ya Melissa, it didn’t last 15 minutes! I will absolutely have to make 2! I got only 1 piece to bring to work for breakfast! Can not WAIT to try your soups and THANK you for main dishes!! You’ll definitely see me around more! Also… are you in Instagram? I’d like to tag you in my pics (give you the credit you deserve!!)

  15. Judy says

    I was thinking that spaghetti squash would be another possibility in place of the pancakes. That way, you would also be getting a vegetable in your breakfast.

  16. Erika says

    Can you make this and then freeze it? I am looking for healthy freezable meals for once I have my 1st baby in a few weeks. Sounds great thanks!

    • says

      I’ve never tried that Erika so I’m not sure how it would work out. In theory it should freeze fine since all of the elements freeze well, but I can’t say from experience unfortunately! Congrats on your baby!! :)

  17. roxriecee43@myfairpoint.net says

    I didn’t see a clue in this recipe what cream cheese pancakes are. This looks delicious.


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