Low Carb Breakfast Lasagna

Ingredients

• Egg

  Whole, fresh eggs

  12 large or 600g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Italian sausage

  Pork, raw

  12 oz or 340g

• Cream cheese

  12 oz or 340g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 cup or 240g

• Sliced ham

  Regular (approximately 11% fat)

  12 oz or 340g

• Mozzarella cheese

  Part skim milk

  ¾ cup, shredded or 84g

• Parmesan cheese

  Shredded

  4 oz or 113g

Directions

1. Preheat the oven to 325°F.
2. In a large skillet, soft scramble the eggs seasoned with salt and pepper, then set aside.
3. In the same skillet, cook the ground sausage over medium heat until fully cooked. Add cream cheese and broth, stirring constantly until the mixture simmers and thickens. Reduce heat to medium-low and simmer for 2 more minutes, seasoning with salt and pepper. Set aside.
4. In a 3-quart baking dish, layer a thin layer of sausage mixture, followed by a layer of ham. Divide ham into three portions for layering.
5. Add a layer of scrambled eggs, dividing into two portions for layering. Follow with a layer of sausage mixture, dividing into four portions.
6. Top with a third of the mozzarella and Parmesan cheeses, dividing each into three portions.
7. Repeat the layers: ham, eggs, sausage, cheese. Finish with a final layer of ham and top with remaining cheese.
8. Bake for 30-40 minutes or until cheese is melted. Enjoy fresh or as leftovers.

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