This spicy chicken sausage egg lasagna is unlike any lasagna you have every had. I mean, have you ever heard of a breakfast lasagna before? The layers of egg, cheese, tortilla, and of course chicken sausage melt in your mouth and turn breakfast into one of the most satisfying meals of the day! I can promise you, you are going to love it!
Easily customize this recipe to be your own!
Not a fan of chicken sausage no problem, you can substitute that for any meat. Maybe you don’t eat meat…feel free to leave it out!.
Fantastic meat substitutions:
- Bacon
- Pork Sausage
- Ground Turkey
- Ground Beef
- Diced Chicken
- Ground Chicken
You can also use any type of cheese you love. However, if you are dairy free, you can choose to leave the cheese out all together!
Looking for ways to adjust the MACROS in this recipe…keep reading, I provide information on how you can adjust the carbs, protein, and fat below.
How do you make this Chicken Sausage Breakfast Lasagna with Eggs?
Equipment
- Large Saute Pan
- 6″ x 9″ Casserole Pan
- Non-Stick Cooking Spray
- Whisk
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- ¼ cup Shallots, diced, (about 1 shallot)
- ¼ cup Jalapeno, diced, (about 1 pepper)
- 3 Cajun Chicken Sausage, diced
- 6 Large Whole Eggs
- 3 Large Egg Whites Only
- 1 cup Shredded Mozzarella Cheese
- 2 Kaliwonder Slim Wrap
Instructions
- Preheat over to 350’°
- Heat a large saute pan to medium heat. Once the pan is hot add the olive oil to the pan with the diced shallots and jalapenos. Cook the veggies for 3 minutes until they start to become soft.
- Then add the diced sausage to the pan and cook for an additional 3-5 minutes. Stirring often to prevent burning.
- While the sausage and veggies are cooking, prep a 6 x 9 inch casserole pan by spraying with non stick cooking spray.
- Cut your wraps to fit your casserole pan, using one as the bottom layer of the egg lasagna, overlapping to fit as needed.
- By now your sausage and veggies are ready. Top the bottom wrap with half of the sausage, pepper, and onion mxture. Then a layer of cheese, using half of the cheese.
- Next, repeat with the other wrap, then a layer of sausage/veggies, and the rest of the cheese.
- Finally crack your eggs in to a large bowl: 6 whole eggs and 3 egg whites. Whisk together for 1 full minute to add a little air into the eggs. Then pour the eggs over the layered ingredients. (The eggs will find their way in, around, and under all of the ingredients.)
- Bake at 350’° for 30 minutes. The eggs should fluff up and the top shold begin to turn a golden brown.
- Remove from the oven and allow to cool a little before serving. Or allow to cool completely before portioning out and storing for meal prep.
Tip:
If you plan to freeze this casserole for later, line your casserole dish with non-stick tin foil. This will allow you to remove the casserole from the dish once it has cooled, before you place it in the freezer.
Notes for MEAL PREP and Storage:
This is a wonderful recipe for meal prepping.’ This recipe reheat heats really well, typically all egg dishes do.
- Room Temp Storage: Is not recommended, once this egg casserole has cooled completely you will want to store it in either the fridge or the freezer.
- Refrigerator Storage: Each serving of this breakfast lasagna will last in the fridge for 5-7 days. To reheat, simply pop each serving into the microwave for 30-45 seconds.
- Freezer Storage: Most casseroles are freezer friendly and this one is no different. This recipe will last in the freezer for 3-6 months. However, you will want to think about how to plan to eat it later: As one large serving or as Individual servings. I always perfer to allow my breakfast casseroles to cool completely, remove them from the casserole dish, then slice into individual servings before storing in the freezer. Each serving will defrost enough to microwave in about 1 hour. The entire casserole you will want to pull out the night before to defrost.
Looking for the best tips and tricks for freezer your food for later? Check out my Guide to Freezing, Freezer Friendly Recipes.
NOTES FOR COUNTING MACROS:
PROTEIN:
There is a decent amount of protein in this recipe but if you would like to increase or decrease the protein the easiest way is to adjust the amount of egg whites used.
Each egg white has 4 grams of protein.
- For this recipe you can add up to 6 egg whites, but you will need to use a larger casserole dish. 6 egg whites would increase the protein in this recipe by 24 grams. The additional egg whites will also make this a much fluffier recipe, similar to a quiche.
- However you can also reduce the protein by removing the 3 egg whites that are in this recipe. Reducing the protein by 12 grams. This will make the recipe a little more dense, but still delicious.
CARBOHYDRATE:
The carbohydrate in this chicken sausage egg lasagna recipe comes mainly from the wraps. The wrap that I used are one of my favorites,’ Kaliwonder‘ slim wrap. I chose this wrap because it only has 7 net carbs.’
- If you are looking to increase the carbs in this recipe, the easiest way to do so, would be to trade out the wrap for one with higher carbs. You can find wraps with as few as 7 carbs like this’ Kaliwonder‘ slim wrap, or have as many as 35 carbs.
- You could also increase the number of layers in this chicken sausage egg lasagna, in doing so, you will make the recipe more dense, but still yummy.
FAT:
The fat in this recipe comes mostly from the whole eggs. Each egg containing 4.8 grams of fat.
- You can easily increase the fat by using 9 whole eggs instead of 6 whole eggs and 3 egg whites. This will increase the fat by 14.4 grams. This really won’t change the recipe texture or flavor much, but you might need a slightly larger casserole dish.
- Likewise you can reduce the amount of fat by using fewer whole eggs and more egg whites. By removing the yolk from all 6 whole eggs you can decrease the fat by 28.8 grams. If you choose to remove all 6 yolks you will want to whisk the eggs for longer to add even more air to the eggs. Although, even with the additional whisking you will still have a denser recipe. My recommendation would be to use at least 3 whole eggs..only reducing the fat by 14.4 grams.
When making adjustments to the macros you will want to keep in mind the number of servings you are making.
Chicken Sausage Lasagna Egg Casserole
You are going to love this meal prep breakfast so much, you'll wish you made two batches!
Servings 6
Calories 203kcal
Equipment
- Large Saute Pan
- 6" x 9" Casserole Pan
- Non-Stick Cooking Spray
- Whisk
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- ¼ cup Shallots diced, (about 1 shallot)
- ¼ cup Jalapeno diced, (about 1 pepper)
- 3 Cajun Chicken Sausage diced
- 6 Large Whole Eggs
- 3 Large Egg Whites Only
- 1 cup Shredded Mozzarella Cheese
- 2 Kaliwonder Slim Wrap
Instructions
- Preheat over to 350’°
- Heat a large saute pan to medium heat. Once the pan is hot add the olive oil to the pan with the diced shallots and jalapenos. Cook the veggies for 3 minutes until they start to become soft.
- Then add the diced sausage to the pan and cook for an additional 3-5 minutes. Stirring often to prevent burning.
- While the sausage and veggies are cooking, prep a 6 x 9 inch casserole pan by spraying with non stick cooking spray.
- Cut your wraps to fit your casserole pan, using one as the bottom layer of the egg lasagna, overlapping to fit as needed.
- By now your sausage and veggies are ready. Top the bottom wrap with half of the sausage, pepper, and onion mxture. Then a layer of cheese, using half of the cheese.
- Next, repeat with the other wrap, then a layer of sausage/veggies, and the rest of the cheese.
- Finally crack your eggs in to a large bowl: 6 whole eggs and 3 egg whites. Whisk together for 1 full minute to add a little air into the eggs. Then pour the eggs over the layered ingredients. (The eggs will find their way in, around, and under all of the ingredients.)
- Bake at 350’° for 30 minutes. The eggs should fluff up and the top shold begin to turn a golden brown.
- Remove from the oven and allow to cool a little before serving. Or allow to cool completely before portioning out and storing for meal prep.
Nutrition
Calories: 203kcal | Carbohydrates: 4.2g | Protein: 19g | Fat: 12.3g | Saturated Fat: 4.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.4g | Cholesterol: 227.7mg | Sodium: 447.6mg | Potassium: 82.3mg | Fiber: 1.6g | Sugar: 0.4g | Vitamin A: 87.6IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3.9mg
Are you looking for more Breakfast Meal Prep Recipes? Check out these winning recipes:
- Breakfast Scramble
- Ham and Cheese Muffin Sandwich
- Roasted Pepper Casserole
- Sweet Potato Hash
- Asparagus Breakfast Casserole
- Mason Jar Breakfast
- Egg Bites
- Savory Breakfast Shakshuka
