Mexican-Style Breakfast Lasagna Recipe

19 65 444
Ingredients Minutes Calories
Prep Cook Servings
20 min 45 min 5
Mexican-Style Breakfast Lasagna Recipe
Health Rating
For breakfast or brunch, non-conventional lasagna is always a hit and can be prepped ahead of time. Top with Paleo Sour Cream & Lime. WF: Summer, Fall


10 large egg Egg ((10 to 12))
1/4 cup Coconut milk
1 medium pepper(s) Red bell pepper (diced)
1 large Tomato (diced)
1 medium Zucchini (sliced)
1 medium Yellow onion (diced)
4 medium slice Bacon (cooked and chopped)
1 medium potato Sweet potato ((1 to 2); peeled and sliced)
2 clove(s) Garlic (minced)
2 tsp Chili powder
1 tsp Cumin (ground)
1/2 tsp Paprika
1/2 tsp Oregano, dried
2 tbsp Olive oil
1 avocado(s) Avocado (chopped or sliced)
3 stalk(s) Green onion, scallion, ramp (sliced)
3 sprig Cilantro (coriander) (Fresh; to garnish)
1/2 tsp Celtic sea salt (to taste)
1/2 tsp Black pepper (to taste)


  1. Preheat oven to 375 F.
  2. In a bowl mix the bell pepper, tomato, zucchini, onion, garlic, oregano, salt, pepper and olive oil.
  3. In another bowl combine eggs, coconut milk, chili powder, cumin, paprika, and season to taste.
  4. Cover the bottom of an oven-safe baking dish with the sliced sweet potatoes and top with the mix of vegetables.
  5. Pour the egg mixture over everything.
  6. Bake in the oven 40 to 45 minutes, or until the eggs are set.
  7. Serve topped with bacon, avocado, green onions and fresh cilantro.

Nutrition Facts

Per Portion

Calories 444
Calories from fat 300
Calories from saturated fat 89
Total Fat 33 g
Saturated Fat 9.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 16.2 g
Cholesterol 398 mg
Sodium 506 mg
Potassium 810 mg
Total Carbohydrate 18.3 g
Dietary Fiber 5.9 g
Sugars 6.3 g
Protein 17.8 g

Dietary servings

Per Portion

Meat 0.2
Meat Alternative 1.1
Vegetables 2.6

Energy sources




are a great source of protein!


are a rich source of monounsaturated fatty acids which are SO important for heart health!