With a satisfying blend of eggs, sausage, cream and cheese, this low-carb breakfast lasagna delivers rich flavor and strong nutrient density. Each ingredient contributes meaningfully, and together they create a comforting, satisfying dish. If you follow a ketogenic approach, recipes like this one show how varied and enjoyable low-carb breakfasts can be.
This version adapts a classic breakfast lasagna—normally made with wheat noodles and flour—into a low-carb, ketogenic, gluten- and grain-free alternative. Zucchini “noodles” (zoodles) are used in place of pasta. They crisp slightly on the outside while staying tender in the center, and they make an excellent vegetable-based noodle replacement on a keto plan.
If you prefer a stricter animal-based approach, you can skip the zucchini entirely and bake the ingredients together as a layered or mixed casserole. That change makes the dish even more carnivore-friendly while retaining the essential flavors.
The biggest practical difference between the traditional and low-carb versions is the sauce: without wheat flour to thicken it, some liquid can collect in the bottom of the dish. I find that moistness prevents the lasagna from drying out—steam rises through the layers while it bakes, keeping the interior tender.
While it might be possible to add a small amount of a low-carb flour to firm the texture, I prefer to keep the ingredient list simple and minimally processed. I occasionally use almond or coconut flour when necessary, but for this recipe I prioritized whole-food ingredients and straightforward preparation over replicating the exact texture of a flour-bound casserole.
Eggs, sausage, vegetables and cheese bake beautifully together. If you’d rather avoid chicken sausage, substitute your favorite gluten-free or pork breakfast sausage. The recipe uses shredded mozzarella because it melts well and helps bind the layers, but other melty cheeses—such as Gruyère, smoked mozzarella, or a mild goat cheese—can work depending on your taste.
This is an easy recipe to add to your list of low-carb breakfast ideas. It reheats well and is also delicious cold, making it convenient for busy mornings and meal prep.
Tips for Baking the Perfect Low-Carb Breakfast Lasagna
Prep ahead: If you have a busy morning, assemble the lasagna the night before and refrigerate (do not bake). In the morning, simply pop it in the oven and bake.
Meal prep friendly: This dish stores and reheats well, so add it to your weekly rotation for easy breakfasts or lunches.
Leftovers: Enjoy slices warm or cold—the lasagna holds its texture and flavor whether reheated or served straight from the fridge.
Cheese swaps: Mozzarella melts nicely, but feel free to use a different melty cheese you enjoy. The goal is a cheese that helps bind the layers.
Feeding a crowd: Double the ingredients and bake in a 9 by 13-inch glass dish for larger gatherings.
This Low-Carb Breakfast Lasagna is:
Autoimmune-friendly: The recipe is intentionally tomato-free, which helps those with autoimmune conditions or nightshade sensitivities.
Carnivore adaptable: Most main ingredients are animal-based. To make a carnivore-style version, omit the zucchini, combine the ingredients, and bake as a casserole without layering.
Nut-free: No nuts are used as binders or bulkers, so it is suitable for people with nut allergies.
Low in net carbs: With approximately 8–9 g net carbs per serving, this breakfast lasagna is ketogenic-friendly and filling.
Low-Carb Breakfast Lasagna
Ingredients
- 9 whole eggs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound chicken sausage (or other breakfast sausage)
- ½ cup coconut cream or dairy cream
- ¾ cup bone broth
- 1 medium zucchini about 3/4 pound, spiralized or julienned
- 2 cups mozzarella cheese shredded
Instructions
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Preheat the oven to 350 °F.
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Whisk the eggs with salt and pepper. Warm a little butter or coconut oil in a skillet, scramble the eggs until just set, then remove from heat and set aside.
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In the same skillet, brown the sausage. When cooked through, add the cream and bone broth to the pan and simmer for 5–10 minutes until the liquid reduces slightly.
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Spiralize or julienne the zucchini into long, broad pieces that will resemble lasagna noodles.
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In an 8 by 8-inch baking dish, spoon a layer of the sausage and creamy liquid across the bottom. Arrange half the zucchini slices in one direction, spread half the scrambled eggs over that layer, and top with 1 cup shredded mozzarella.
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Repeat the layers: sausage with reduced liquid, zucchini, the remaining eggs and the remaining cup of cheese. Press down gently to compact the layers; the volume will settle as it bakes.
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Bake for 40 minutes, until the cheese is golden and bubbly. Slice and serve warm. Store leftovers in the refrigerator; they’re excellent reheated or eaten cold.
Nutrition & Macros
For the most accurate nutritional information, calculate the nutrition using the exact brands and amounts you use with your preferred nutrition calculator.