Paleo Breakfast Lasagna

Breakfast while eating Paleo is a challenge.  Eggs and bacon can get old fast (ok, eggs can anyway).  Because I hit the gym most mornings, I really need a quick option that has some nice protein, fat, and some carbs.  I usually opt to make Paleo Egg Cupcakes (recipe coming soon) and a carb source.  Today, I decided to try a layered egg dish with the carbs baked in.  I can refrigerate cut portions of and grab on the go.



12 eggs

1 sweet potato

8 breakfast sausage links (bacon could be subbed. I would cook it and crumble), diced

1 cup steamed broccoli, diced

1/4 cup red peppers, diced

1/4 cup green onions, diced (yellow would work, but I find green easier on the stomach in the morning), divided

1 cup baby spinach leaves

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/4 tsp paprika

1/4 cup coconut milk

ghee or coconut oil for sautee

avocado for topping

Preheat oven to 375 degrees.

First, steam your sweet potato for a few minutes in the microwave to soften a bit.  You can either peel it or not.  I peeled it.  4 minutes.

Meanwhile, heat a small skillet on medium, and add the ghee or oil.  

Add 3/4 of your onions (reserve the rest for topping) and peppers and cook until slightly softened and onion is becoming translucent.

In a large bowl, add your 12 eggs and whisk to combine.

Add coconut milk and spices to eggs and whisk.

Slice your potato lengthwise in thin slices (1/4 inch).

Take a brownie pan and grease it well.

Add the slices of sweet potato to the bottom of the pan.  

Layer with half  of  your: spinach leaves, pepper/onions, diced sausage, broccoli.

Pour half of your egg mixture on top of the veggies.  

Add another layer of sweet potato slices and repeat above with the remaining veggie and sausage ingredients, then pour on the rest of your eggs.

Bake in 375 degree oven for 50 mins-1 hour.  You will know its done when the eggs are cooked through and no longer jiggle if you shake the pan. 

Garnish with avocado slices and green onions.

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8 thoughts on “Paleo Breakfast Lasagna

  1. This sounds awesome!

  2. This looks amazing. How did it turn out? Were you pleased?

    1. It came out great. I think the key to staying on track is having great dishes like this for breakfasts ready to go ahead of time.

  3. how many servings does this make?

  4. Oh I just made this and it’s YUMMY! I made a few changes (Zuchinni instead of broccoli and added mushrooms) but otherwise followed your directions. Ok, I cheated and used pre-packaged sausage crumbles and Johnny’s seasoning salt and Montreal steak seasoning because I am lazier than you, but it is soooo good! Thank you! I turned the heat down to 350 after 15mins and put a piece of foil over it because my oven may be hotter, and it was 50 minutes exactly. I used a 13×9 pan and it made 8 large servings. My family and I love it, thanks again 🙂

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Fit with Four

Fitness blog for real, busy lives.

My Paleo Lunch Boxes

Grain-free, gluten-free, low carbohydrate, locally sourced Paleo lunches, all boxed up and ready to go! No microwave required!

cupcake went paleo.

from dairy and sweets to plants and meats, cupcake goes primal.


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