Breakfast Lasagna

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Low Carb Breakfast Lasagna

Ingredients

FOR THE EGGS
18 large eggs
sea salt
black pepper

FOR THE GRAVY
1 pound ground turkey
1 Tbsp Garlic powder
1/2 onion, chopped finely
16 ounces softened cream cheese
1½ cups beef broth
sea salt
black pepper

FOR THE LASAGNA
1 pound thin shaved deli ham
4 ounces shredded mozzarella cheese
4 ounces grated Parmesan cheese

Instructions

PREPARE EGGS AND SAUSAGE
1. Preheat Crockpot on High
2. 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.
3. In the same skillet, cook the Onion, Turkey and add the Garlic powder and 2tsp salt, 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. 
4. Then reduce the heat to medium-low, still stirring constantly and simmer for 2 more minutes. Season to taste with pepper. Set mixture aside.

ASSEMBLE LASAGNA
1. Using your large crockpot, add a very thin layer of gravy to cover the bottom of the dish. Then add a layer of ham. 

2. After the ham add a layer of scrambled eggs. 

3. Then add a layer of gravy.  

4. After the gravy add a third of the mozzarella and ⅓ of the Parmesan.

5. Repeat the process again: ham, eggs, gravy, cheese.

6. With the final layer being  ham -- top with the remaining cheese.

7. Place lid on crockpot and cook for 3-4 hours.