Mexican-Style Breakfast Lasagna Recipe
| 19 |
65 |
403 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
45 min |
5
|
For breakfast or brunch, non-conventional lasagna is always a hit and can be prepped ahead of time.
Ingredients
|
1 medium pepper(s)
|
Red bell pepper
(diced)
|
|
1 large
|
Tomato
(diced)
|
|
1 medium
|
Zucchini
(sliced)
|
|
1 medium
|
Yellow onion
(diced)
|
|
2 clove(s)
|
Garlic
(minced)
|
|
1/2 tsp
|
Oregano, dried
|
|
1/2 tsp
|
Sea Salt
(to taste)
|
|
1/2 tsp
|
Black pepper
(to taste)
|
|
2 tbsp
|
Olive Oil, Extra Virgin
|
|
10 large
|
Egg
|
|
1/4 cup
|
Coconut milk, sweetened
|
|
2 tsp
|
Chili powder
|
|
1 tsp
|
Cumin
(ground)
|
|
1/2 tsp
|
Paprika
|
|
1 medium potato
|
Sweet potato
((1 to 2); peeled and sliced)
|
|
4 medium slice
|
Bacon
(cooked and chopped)
|
|
1 avocado(s)
|
Avocado
(chopped or sliced)
|
|
3 stalk(s)
|
Green onion
(sliced)
|
|
3 sprig
|
Cilantro (coriander)
(Fresh; to garnish)
|
Instructions
- Preheat oven to 375 F.
- In a bowl mix the bell pepper, tomato, zucchini, onion, garlic, oregano, salt, pepper and olive oil.
- In another bowl combine eggs, coconut milk, chili powder, cumin, paprika, and season to taste.
- Cover the bottom of an oven-safe baking dish with the sliced sweet potatoes and top with the mix of vegetables.
- Pour the egg mixture over everything.
- Bake in the oven 40 to 45 minutes, or until the eggs are set.
- Serve topped with bacon, avocado, green onions and fresh cilantro.
Nutrition Facts
Per Portion
Calories
403
Calories from fat
268
Calories from saturated fat
69
Total Fat
29.8 g
Saturated Fat
7.7 g
Trans Fat
0.1 g
Polyunsaturated Fat
4.4 g
Monounsaturated Fat
14.6 g
Cholesterol
445 mg
Sodium
566 mg
Potassium
804 mg
Total Carbohydrate
18.1 g
Dietary Fiber
5.8 g
Sugars
6.5 g
Protein
18.4 g
Dietary servings
Per Portion
| Meat |
0.2 |
| Meat Alternative |
1.1 |
| Vegetables |
2.6 |
Energy sources
Meal Type(s)
You can substitute any unsweetened milk for the coconut milk.