Are you tired of the same old breakfast options? Want to start your day with a delicious and satisfying meal that fits into your keto lifestyle? Look no further than this Keto Breakfast Lasagna with Ham and Bacon recipe. Packed with protein and low in carbs, this dish will keep you full and energized throughout the morning. Plus, it’s easy to make ahead of time and reheat for busy mornings. Say goodbye to boring breakfasts and hello to a tasty start to your day!
Say no to boring scrambled eggs for breakfast on the keto diet. Spice it up a notch with savory tomatoes, ham, bacon, and eggs all in a breakfast lasagna form.
The best part is that this breakfast keto lasagna is also perfect for busy people! It takes only 20 minutes of prep time, throw it in the oven, and forget about it until it’s done! Cut it up and store it for easy breakfast meal prep.
Keto Breakfast Lasagna With Ham and Bacon
PREP TIME-20 mins COOK TIME-50 mins TOTAL TIME-1 hr 10 mins
Ingredients
- 7 oz crushed tomatoes (about 1/2 a 14 oz can)
- ½ bunch fresh basil, chopped
- 1 tsp garlic powder
- 1 tbsp plus ½ teaspoon kosher salt, divided
- 6 slices bacon
- 1 medium yellow squash (about 5 ounces)thinly sliced into half-moons
- 1 medium zucchini (about 5 ounces)thinly sliced into half-moons
- 4 oz ricotta cheese
- ½ cup shredded mozzarella cheese (about 2 ounces)
- 2 oz ham, chopped
- ½ small onion, thinly sliced
- 6 eggs
- ⅓ cup heavy cream
- ¼ cup grated Parmesan cheese (about 1 ounce)
Directions
- Preheat the oven to 350°F. Place a cooling rack inside a sheet pan and set aside.
- Make the sauce: In a large saucepan, simmer the crushed tomatoes, basil, garlic powder, and ½ teaspoon of the salt over medium heat for 20 minutes.
- Place the bacon on the rack in the sheet pan. Bake for 10 to 15 minutes, until crisp. When the bacon is done, cut the slices in half crosswise.
- While the sauce and bacon are cooking, place the yellow squash and zucchini slices on a sheet pan and salt evenly with the remaining tablespoon of salt; this will draw out the moisture. Allow to sit for 10 to 15 minutes, then rinse in a colander to remove the majority of the salt.
- To assemble the lasagna, coat the bottom of a 9 by 5-inch loaf pan or 8-inch square baking dish with 2 to 3 tablespoons of the sauce. Cover the sauce with half of the ricotta, mozzarella, cooked bacon, ham (if using), squash slices, and onion slices. Add the remaining sauce, then repeat with the remaining cheeses, meat, and vegetables.
- In a large bowl, whisk together the eggs and heavy cream, then pour the mixture over the layered ingredients.
- Bake the keto lasagna for 30 to 33 minutes, rotating the pan halfway through, until the eggs have set (the lasagna will have very little visible liquid remaining) and the edges have begun to brown. Remove from the oven, top with the Parmesan cheese, and place back in the oven until the Parmesan has browned about 2 minutes.
- Slice into 4 equal portions and serve your breakfast keto lasagna.
- Store the keto lasagna leftovers in an airtight container in the refrigerator for up to 4 days.
If you’re looking to shake up your breakfast routine with a delicious and hearty dish, look no further than this Keto Breakfast Lasagna With Ham and Bacon. This savory twist on a classic favorite is sure to satisfy your taste buds while keeping you on track with your keto goals. The combination of ham, bacon, and cheesy goodness is a winning one that will make you excited to start your day. Give this Lasagna With Ham and Bacon recipe a try and let us know in the comments how it turned out for you. Enjoy a flavorful breakfast that’s low in carbs but high in flavor!
Leave a Reply