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