Breakfast lasagna

I always take advantage of the opportunity to make a big breakfast casserole or dish when I have family to spoil and enjoy it with. I found this recipe on paleomg ill include the link here at the bottom. It was a sure hit , I’d even make it at home to heat and eat all week. It has all the components of a complete breakfast!!

Onion chopped
Mushrooms ( baby portabellas)
8 eggs
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 cup coconut milk
Sweet potato sliced thin lengthwise ( these will be your layers)
1 pound spicy italian sausage (I used Mulays)
2 tablespoons fat of choice ( I used coconut oil)

Now in a saute pan put a tablespoon of fat and cook your onions and mushrooms seasoned with salt and pepper until soft. Then saute your sausage in a separate pan until browned or cooked through. Next cut your potato. Time to take out your pan! Cut your sweet potato and lay it in your pan as your base layer, then put your mushroom and onion mixture and sausage on, then repeat one more time. In a small bowl whisk together your coconut milk, garlic, and onion powder. Spread this on top of your layers, sprinkle with a little salt and pepper. cover your dish with foil and bake at 375 for 30-35 minutes or until your potatoes are soft. while that is in the oven you will need to scramble your eggs! I put a tablespoon of fat in the pan ( this would be amazing with bacon fat!) and scrambled my eggs with a little salt and pepper to taste. When your layers are done in the oven remove them, remove the foil and top with your hot, fresh scrambled eggs! Pour a couple glasses of fresh squeezed orange juice, gather around the table and make some memories!! you won’t regret it!!


where I adapted the recipe from! PaleOMG


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