A lot of low carb and ketogenic diet folks subscribe to the philosophy that there is plenty to eat without trying to imitate regular foods. But sometimes you want that regular food. And sometimes it’s kind of nice to feel like you are indulging even when you aren’t. It’s for your mental health.
Plus it’s kind of fun to walk around just a wee bit delusional. Shhhhh, I’m being delusional thinking I’m only slightly delusional instead of high octane, out of my mind, delusional. See how that works?
And if eating a low carb breakfast lasagna satisfies a craving, then I call that a win.
A delusional win, but hey, when you are delusional you can pretty much tell yourself whatever you want and you will be right. Because it’s your windwill to attack. This is a very obscure Don Quixote reference. If you didn’t get it, that’s ok. I’ll just tell myself it was witty and clever and so it was.
And it was good.
Not the delusional good, but real, actual good. I know this because both my kids and my husband liked it, which rarely ever happens. Especially when I do the cooking.
|Low Carb Breakfast Lasagna|| |
- 18 large eggs
- sea salt
- black pepper
- 1 pound ground pork sausage
- 16 ounces softened cream cheese
- 1½ cups beef broth
- sea salt
- black pepper
- 1 pound thin shaved deli ham
- 4 ounces shredded mozzarella cheese
- 4 ounces grated Parmesan cheese
- Preheat oven to 325 degrees
- In a large skillet or cast iron pan, soft scramble the eggs (seasoned to taste with salt & pepper) then remove from heat and set aside.
- In the same skillet, cook the sausage over medium heat until thoroughly cooked through. Add in the cream cheese and the broth and stirring constantly, cook until the mixture comes to a soft simmer and thickens. Then reduce the heat to medium-low, still stirring constantly and simmer for 2 more minutes. Season to taste with salt and pepper. Set mixture aside.
- Using a 3-quart baking dish, add a very thin layer of gravy to cover the bottom of the dish. Then add a layer of ham. I used about 6-8 pieces of ham per layer. You will have 3 layers of ham so just divide the ham into 3 piles.
- After the ham add a layer of scrambled eggs. You will end up with 2 layers of eggs, so just divide it in half.
- Then add a layer of gravy. You will have 4 total layers of gravy.
- After the gravy add a third of the mozzarella and ⅓ of the Parmesan. You will have 3 layers of cheese.
- Repeat the process again: ham, eggs, gravy, cheese.
- Then add the final layer of ham and top with the remaining cheese.
- Bake for 30-40 minutes or until cheese is melted. I actually found this tasted better reheated subsequent days so I actually recommend cooking and serving it the next day.
As I mention in the recipe, this tasted even better reheated the next day, so I recommend making it the day before you are going to eat it.
I am excited to try all of the recipes in the new Jimmy Moore cookbook. The book is called The Ketogenic Cookbook: Nutritious Low-Carb, High-Fat Paleo Meals to Heal Your Body and what I really love about it is that the recipes aren’t weird. Because no matter how delusional I am, I just cannot convince myself that I have the time or the desire to eat something I can’t even pronounce. I like simply, family-friendly recipes and a lot of these are just that.
There are also a lot of low carb basics like sauces and such that will become a staple part of your low carb kitchen. The only kind of weird ingredient you need for some of the recipes is low carb whey protein powder. Jimmy recommends Jay Robb’s – Whey Isolate Protein Powder because it is non-GMO, made with rBGH-free whey protein and doesn’t contain sugar or artificial sweeners (just stevia). I also found some great options at Whole Foods.
You can find the book on Amazon.