A low carb and gluten free recipe for breakfast lasagna. Can be assembled the night before, so it�s perfect for brunch or a lazy Saturday morning. Serve with Hollandaise sauce to make it even more decadent!
Cover the bottom of an 8 x 8 pan with 4 pancakes, it?s ok if they overlap. Put down a layer of scrambled eggs, followed by one third of the cheese. Cover with another 4 pancakes, then add all of the the sausage links. Sprinkle with another one third of the cheddar cheese. Add the last layer of pancakes, followed by scrambled eggs, and the remainder of the cheese. You can use more cheese if you like. Bake in the oven for 8 - 10 minutes at 350 degrees (F), or microwave for 3 - 4 minutes on high, or until the cheese is melted. Cut into squares and serve.
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Serving Size: 1 Serving (507g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1431 | ||
Calories from Fat: 1098 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 122g | 163 % | |
Saturated Fat 43.6g | 218 % | |
Monounsaturated Fat 52g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 684.5mg | 211 % | |
Sodium 2780.5mg | 96 % | |
Potassium 1106.5mg | 29 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 77.5g | 111 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1431
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Cream Cheese Pancakes
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