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

 

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Anyone try these out yet? We did a great blog a few weeks back about making the move to more sustainable/healthy products in the kitchen and might have to do a follow up. Wdyt?
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