Breakfast Lasagna

Add to Plan to Eat

Breakfast Lasagna

Course: Breakfast

Prep Time: 20 min

Cook Time: 50 min

Total Time: 1 hr 10 min

Serves:

Ingredients

  • 12 can crushed tomatoes (14 1/2 ounce can)
  • 12 bunch basil fresh, chopped
  • 1 tsp garlic powder
  • 1 14 tbs salt sea or himalayan
  • 6 slices bacon
  • 1 medium yellow squash (approx 5 oz) thinly sliced into half moons
  • 1 medium zucchini (about 5 oz)
  • 4 oz ricotta cheese
  • 12 cup shredded mozzarella cheese (about 2 oz)
  • 2 oz curred ham (optional)
  • 12 small onion thinly sliced
  • 6 eggs
  • 13 cup heavy cream
  • 14 cup grated parmesan cheese (about 1 oz)

Directions

  1. Preheat oven to 350 deg.
  2. Sauce:
  3. In a large saucepan, simmer the crushed tomatoes, basil, garlic powder, and 1/2 tsp of salt over medium heat for 20 minutes.
  4. Place the bacon on a cooling rack inside a sheet pan and bake for 10-15 minutes until crisp.
  5. While the bacon and sauce are cooking, place the yellow squash and zucchini slices on a sheet pan and salt evenly with the remaining tablespoon of salt. Allow to sit for 10-15 minutes, then rinse in a colander to remove the majority of the salt.
  6. Assemble the Lasagna:
  7. Coat the bottom of a 9x5 inch pan or 8 inch square baking dish with 2-3 tablespoons of the sauce. Cover the sauce with half of the ricotta, mozzarella, bacon, ham, squash, then repeat with the remaining cheeses, meat and vegetables.
  8. In a large bowl, whisk the eggs and heavy cream, then pour the mixture over the layered ingredients.
  9. Bake the lasagna for about 30 minutes, rotate the pan halfway through, until the eggs have set (the lasagna will have very little liquid remaining) and the edges have begun to brown.
  10. Remove the pan from the oven and top with the parmesan cheese. Place back in the oven until the parmesan has browned (about 2 minutes)
  11. Slice into 4 equal portions and serve hot.
  12. Leftovers can be stored in an airtight container for up to 4 days.
  13. When done, cut the bacon slices in half crosswise.

Amount Per Serving (4)

  • Calories: 434
  • Protein: 27.4 g
  • Carbohydrate: 10.1 g
  • Fat: 32.1 g
  • Fiber: 1.6 g

Powered by
Plan To Eat

Cauliflower Overnight "Oats"

Add to Plan to Eat

Cauliflower Overnight 'Oats"

Course: Breakfast

Prep Time: 20 min

Total Time: 20 min

Serves:

Ingredients

  • 1 quart water
  • 1 medium cauliflower 5 to 6 inches in diameter, cored and florets grated
  • 1 cup almond milk unsweetened
  • 14 cup whey protein isolate vanila
  • 14 cup flax seeds ground
  • 3 tbs coconut oil powder or mct oil powder
  • 2 tbs coconut or mct oil
  • 2 tbs chia seeds
  • 2 tbs coconut flakes unsweetened
  • 1 tbs psyllium husk powder use inulin if you have an allergy
  • 1 tbs cinnamon
  • 1 tsp vanilla extract
  • 14 tsp ground allspice
  • 14 tsp cardamon
  • 14 tsp ground cloves
  • 14 tsp ginger powder
  • 14 tsp ground nutmeg
  • 14 tsp raw stevia powder

Directions

  1. Bring water to a boil.
  2. Line a sieve with cheesecloth.
  3. Blanch the cauliflower in the boiling water for 3-4 minutes.
  4. Pour the cauliflower into the sieve to drain for 5-10 minutes
  5. Place all ingredients in a large bowl and mix well.
  6. Pour the ingredients into four 12 oz (or larger) containers (ie. mason jars) and refrigerate over night.
  7. Left overs will store in the refrigerator for up to 5 days.

Amount Per Serving (4)

  • Calories: 258
  • Protein: 10.8
  • Carbohydrate: 13.2
  • Fat: 18g
  • Fiber: 8.2

Powered by
Plan To Eat