Zucchini Breakfast Lasagna

Servings 2 servings


  • 4 large zucchini cut into thin strips, lengthwise (like a lasagna noodle)
  • 8 strips bacon cooked
  • 1 medium onion chopped
  • 1 large red bell pepper seeded and chopped
  • 10 large egg
  • 0.5 cup unsweetened full fat coconut milk
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon red pepper flakes
  • Sea salt and freshly ground pepper to taste


  • Preheat oven to 375 degrees.
  • Prep veggies and bacon and set aside. In a large bowl, whisk together eggs, coconut milk, and spices (thyme through salt and pepper). Now start layering everything in a greased casserole dish.
  • First zucchini, then bacon, then onion, then bell pepper, egg mixture, and repeat until all ingredients are used.
  • Place in oven and bake for 40 minutes or until center is set.
  • Remove from the oven and let cool at least 10 minutes before slicing. Serve hot.
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