Low-Carb Keto Breakfast Lasagna

Ingredients

• 9whole eggs
• 1 tablespoonsalt
• 1 teaspoonground black pepper
• 454 g (1 pound)chicken sausage
• 120 ml (½ cup)double cream
• 120 ml (½ cup)bone broth
• 1 medium (340 g; ¾ pound)courgette
• 225 g (2 cups)shredded mozzarella

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Scramble the eggs

   Whisk the eggs with the salt and pepper. Warm a little butter in a frying pan and scramble the eggs, then take the pan off the heat and set them aside.

3. 3

   Brown the sausage

   Use the same pan to brown the chicken sausage.

4. 4

   Simmer the sauce

   When the sausage is cooked, add the double cream and bone broth. Simmer for 5–10 minutes, until the liquid has reduced slightly.

5. 5

   Cut the courgette

   Spiralise or julienne the courgette into long, broad strips.

6. 6

   Layer the dish

   Spoon some sausage and its liquid into the base of an 20 cm (8-inch) square baking dish. Lay half the courgette strips across it in one direction, then spread half the scrambled eggs over them and add 115 g (1 cup) of the mozzarella. Repeat the layers with the remaining sausage and creamy liquid, courgette, eggs and cheese. Press the layers down to flatten them; the dish may look very full, but the contents reduce in volume as they bake.

7. 7

   Bake and serve

   Bake for 40 minutes, until the cheese is golden and bubbling. Slice and serve warm, or refrigerate leftovers to serve cold for lunch.

What is breakfast lasagna?

Breakfast lasagna borrows the layered format of the familiar baked pasta dish but uses eggs, sausage and vegetables instead. This American-style version has no pasta sheets: broad strips of courgette take their place.

The layers of scrambled egg and sausage make it substantial, while mozzarella forms a browned, bubbling top. Cream and broth simmered with the sausage help bring the layers together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 49g protein, 5g carbs, 48g fat.

Eggs, chicken sausage and mozzarella supply most of the protein, while the eggs, sausage and cheese also account for much of the fat. The small amount of carbohydrate mainly comes from the courgette and dairy; a green salad or extra non-starchy vegetables make a practical side.

The key ingredients

Chicken sausage: Brown it in the pan before adding the cream and broth so its savoury flavour carries through the sauce.

Courgette: Long, broad strips give the bake distinct layers. Spiralising or julienning both work; aim for pieces that are wide enough to lie across the dish.

Mozzarella: Shredded cheese is easy to distribute between the layers and melts into a stretchy, golden topping.

Build even layers

Sausage first: Spread some of the sausage and liquid across the base to start the first layer. Divide the courgette, eggs and cheese evenly so the second half can cover the dish in the same order.

Press gently: Flatten the layers before baking to help them settle together. The unbaked dish may seem nearly full, but the contents shrink as they cook.

Watch the sauce

Simmer the cream and broth with the browned sausage for 5–10 minutes, stopping when the liquid has reduced a little. It should still be moist enough to spoon over the layers rather than cooked down to a dry coating.

Use a steady simmer rather than a vigorous boil. This gives the liquid time to reduce without making the cream sauce prone to splitting.

Check for doneness

The bake is ready after 40 minutes when the mozzarella is golden and bubbling. If the top is colouring too quickly before then, loosely cover it with foil for the remainder of the baking time.

Let the dish settle briefly after baking so the layers are easier to cut. Serve it warm, or chill it for a cold lunch.

Serve it your way

A simple green salad or sliced tomatoes make a fresh accompaniment to the rich, creamy layers. For a more filling meal, add toast or another side you enjoy.

The recipe also suits a brunch spread: cut it into portions and serve warm alongside fruit or lightly dressed greens.

Recipe notes & tips

• Use a sharp knife or a julienne peeler to make long, even courgette strips.
• Brown the sausage thoroughly before adding the cream and broth.
• Divide the ingredients into two roughly equal portions before layering.
• Set the baking dish on a tray in case the creamy liquid bubbles over.
• Allow the bake to rest briefly before slicing for neater portions.

Variations

• Add mushrooms: Cook sliced mushrooms in the pan after browning the sausage, then continue with the cream and broth.
• Try another sausage: Use a different flavour of chicken sausage while keeping the quantity the same.
• Change the cheese: Replace some or all of the mozzarella with a well-melting cheese such as cheddar.
• Add herbs: Stir chopped chives or parsley into the scrambled eggs for a fresh flavour.
• Include spinach: Wilt spinach in the pan and squeeze away excess liquid before layering it into the dish.

Common mistakes to avoid

• Cutting narrow strips: Very thin courgette pieces are harder to layer; make them long and broad.
• Skipping the reduction: A very thin sauce can leave the layers watery; simmer it until it has reduced slightly.
• Overfilling the dish: The bake can bubble up as it cooks; place the baking dish on a tray.
• Uneven layers: One thick layer may not hold together well; divide the eggs, courgette and cheese evenly between the two rounds.
• Slicing immediately: The layers may slide apart when piping hot; let the dish settle briefly before cutting.

How to store

Refrigerate leftover portions in a covered container and eat within 3 days. Serve cold or reheat until hot throughout; the recipe specifically suggests cold leftovers for lunch.

Frequently asked questions