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.
Macro Nutrition
Nutrition Facts
Chicken Sausage Lasagna Egg Casserole
Amount Per Serving
Calories 203Calories from Fat 111
% Daily Value*
Fat 12.3g19%
Saturated Fat 4.9g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 2.4g
Cholesterol 227.7mg76%
Sodium 447.6mg19%
Potassium 82.3mg2%
Carbohydrates 4.2g1%
Fiber 1.6g7%
Sugar 0.4g0%
Protein 19g38%
Vitamin A 87.6IU2%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.