Recipes that are all gluten & dairy free
Breakfast Lasagna
Recipe by PaleOMG
Ingredients
- 1 large sweet potato, sliced lengthwise (use a mandolin for best results)
- 1 lb ground chorizo or breakfast sausage
- 1 container sliced mushrooms
- 1 medium yellow onion, sliced
- 1/3 cup canned coconut milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 dash sea salt, to taste
- 1 dash black pepper, to taste
- 6 eggs, whisked
- 2 tbsp ghee
- 1 medium avocado, sliced
Directions
- Preheat oven to 375 degrees.
- Place a large skillet over medium heat and add chorizo or breakfast sausage to cook down.
- Place another skillet or saucepan over medium heat and add ghee.
- Place onions into the skillet and begin to caramelize. Salt and pepper the onions while they cook.
- Once onions have cooked for about 8-10 minutes, add mushrooms and cover.
- While meat and onions/mushrooms cook down, thinly slice sweet potato lengthwise with a mandolin so the strips are even. (If you don’t have a mandolin, just use a sharp knife and thinly slice each slice)
- In an 8×8 inch glass baking dish, layer the bottom with thinly sliced sweet potato.
- In a bowl, mix coconut milk with garlic powder, onion powder, and a bit of salt and pepper. Whisk to mix.
- Once meat is done cooking and onions are beautifully caramelized, begin layering the lasagna.
- Place a scoop full of mushrooms and onions on top of first sweet potato layer, spreading it out, then place a spoonful of meat across that first layer.
- Then layer another layer of sweet potatoes on top of onions and meat, and keep on layering.
- Mushrooms and onions, meat, sweet potato…until you run out of ingredients. The amount of layers you have is all up to you.
- Once layers are finished, pour coconut milk mixture over lasagna so it can creep into all the crevices.
- Salt and pepper the top of your lasagna then place aluminum foil on top to create a seal around baking dish.
- Bake for 30-35 minutes or until sweet potatoes are completely cooked through.
- When lasagna is done baking, let cool for about 10 minutes.
- While the lasagna cools, place one skillet over medium heat, add a tablespoon of fat, and add whisked eggs to make scrambled eggs.
- When eggs are cooked through, place them on top of slightly cooled lasagna.
- Cut into squares and serve with a slice of avocado.
Serving Size
3-5 servings
Posted To: Breakfast