Breakfast Lasagna (4-6 servings)

Calories: 450-500/ Protein: 25-30g/ Carb: 20-25g/Fat: 25-30g (per serving)

Ingredient List

• 6 large eggs

• 2 cups milk, divided

• 1 pound bulk Italian Turkey sausage

• 1 medium onion, chopped

• 1/3 cup all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon ground nutmeg

• 1 teaspoon hot sauce, optional

• 1 1/2 cups mozzarella cheese, shredded, divided

• 1 1/2 cups cheddar cheese, divided

• 1/3 cup parmesan cheese, shredded

• 2 potatoes, sliced thin, lengthwise

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. In a large skillet, cook the Italian sausage over medium heat until browned. Add the chopped onion and cook until softened.

3. Sprinkle flour over the sausage and onion mixture, stirring until well combined. Cook for 1-2 minutes to remove the raw flour taste.

4. Gradually whisk in 1 3/4 cups of milk until smooth. Cook and stir until thickened, about 5 minutes. Remove from heat and stir in salt, black pepper, nutmeg, and hot sauce (if using).

5. In a separate bowl, whisk together the eggs and the remaining 1/4 cup of milk.

6. Spread a thin layer of the sausage mixture on the bottom of the prepared baking dish. Top with a layer of sliced potatoes, followed by a layer of mozzarella and cheddar cheese.

7. Pour half of the egg mixture over the cheese layer. Repeat the layers, ending with the remaining cheese on top.

8. Sprinkle the shredded parmesan cheese evenly over the top.

9. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the eggs are set.

11. Allow the breakfast lasagna to cool for a few minutes before slicing and serving.