Mexican-Style Breakfast Lasagna Recipe

19 65 405
Ingredients Minutes Calories
Prep Cook Servings
20 min 45 min 5
Mexican-Style Breakfast Lasagna Recipe
Health Highlights
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, sweetened
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, Extra Virgin
1 avocado(s) Avocado (chopped or sliced)
3 stalk(s) Green onion (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.



are a great source of protein!


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

Nutrition Facts

Per Portion

Calories 405
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 487 mg
Potassium 881 mg
Total Carbohydrate 18.1 g
Dietary Fiber 5.9 g
Sugars 6.5 g
Protein 19.0 g

Dietary servings

Per Portion

Meat 0.2
Meat Alternative 1.1
Vegetables 2.6

Energy sources


Meal Type(s)