My 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.
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
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Eggs
Description
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!
Ingredients
- 8 eggs, scrambled
- 1 cup shredded cheddar cheese
- 12 sausage links, fully cooked
- 12 cream cheese pancakes (unsweetened)
Instructions
- 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.
- 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.
- Cut into squares and serve.
Nutrition
- Serving Size: 4 inch square
- Calories: 551
- Fat: 47g
- Carbohydrates: 4g
- Protein: 29g
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Cristina Gaspari says
I still dream about this one… need to make it again soon!
Bob says
550 Calories is a bit steep…
★★★
Adossey says
I am attempting to cook the cream cheese pancakes in sheets using my 8×8 pans in the oven. Ill let you know how that turns out. I don’t have pancake rings and find they run about my pan and with an uneven stove (grumble) its hard to cook them evenly.
Jane says
so yay :) drool <3
★★★★
roxriecee43@myfairpoint.net says
I didn’t see a clue in this recipe what cream cheese pancakes are. This looks delicious.
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!
Mellissa Sevigny 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!! :)
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.
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!!)
nannylaurie says
i am on an insulin resistant lifestyle, no sweeters, no flour of any kind. can you offer some suggestions thank you
Mellissa Sevigny says
Do you mean recipe suggestions? If so, please check out the recipe index for a wide variety of recipes that may appeal to your dietary needs!
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!
Danielle Vacho-Lyle says
can we use regular pancakes in this reciepe?? if so then i will be making this for my boyfriend and his daugther one weekend
Mellissa Sevigny says
It would obviously not be low carb but I bet it would be delicious! Hope you guys like them!!!
Melissa says
Thank you so much for all your recipes! I continue to Pin just about every one I have come across! I hope to see more!!
Mellissa Sevigny (sevimel) says
Thanks for sharing on Pinterest Melissa and I’m so glad you’re enjoying the recipes! For more great recipes that you can’t find on the blog, check out my new e-cookbook The Gluten Free Low Carber!
Trisha 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!!
Mellissa Sevigny (sevimel) says
Sounds good Trisha, might have to try that, thanks! :)