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One prepared keto egg lasagna roll up served on a plate

Kale Egg Lasagna (Keto) + Video


  • Author: Lindsay Cotter
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6 to 8 Rolls 1x
  • Diet: Vegetarian

Description

Egg lasagna roll-ups are your new favorite meal prep breakfast (or dinner!) that also happens to be keto. This high protein recipe only takes a handful of ingredients, the filling is versatile, and it’s freezer friendly.


Ingredients

Scale
  • 810 large eggs (use 10 for a larger pan)
  • 1/4 cup grated parmesan cheese 
  • 1/4 cup non-dairy milk or cream
  • 1/2 tsp onion salt
  • 1 tsp garlic powder

For the filling:

  • 1 1/4 cups crumbled feta (divided)
  • 3 tbsp hummus (see notes) 
  • 1 1/4 cups shredded part-skim mozzarella (divided)
  • 1 tsp garlic (minced)
  • Kosher salt/pepper to taste
  • 2/3 cup kale or baby spinach (chopped)

Topping:

  • 12 ounces tomato sauce (divided, adjust to your preference)
  • Remaining mozzarella and/or feta cheese
  • Fresh basil (chopped)
  • Kosher salt/pepper to taste

Instructions

 Prepare egg noodles:

  1. Preheat oven to 350 F. Grease a medium baking sheet. I recommend a 12×17″ rimmed sheet pan or jelly roll pan. Recommended to prevent sticking: Line pan with parchment paper and coat the parchment paper with extra oil.

  2. Whisk eggs, cheese, milk, and other spices together in a larger bowl. Gently pour egg batter on an oiled sheet pan.

  3. Place in oven until and bake for 15-17 minutes or until eggs are set.

  4. Let the eggs cool while you make the filling.

Filling and baking:

  1. In a small bowl, mix together 1 c feta, hummus, 1 c mozzarella, and garlic. Season to taste. Set aside.

  2. Turn oven up to 400F. Spread 1/2 c tomato sauce onto the bottom of a small casserole dish. Set aside. Once eggs have cooled, slice the eggs lengthwise into noodles about 2” wide. This should yield between 6-8 noodles. Lay each egg noodle flat on parchment paper or clean counter.

  3. Spread 3-4 tbsp feta mixture evenly along each egg slice, then sprinkle kale on top of mixture. Roll up and place in the prepared dish. Repeat with remaining egg slices and filling. Top roll-ups with remaining 1/2 c tomato sauce and sprinkle with remaining feta and mozzarella.

  4. Bake in oven for 10-15 minutes or until cheese is bubbly and melted.

  5. Remove and garnish with fresh basil before serving.

Notes

Make-ahead tip: Make the egg noodles in advance and wrap them in foil. Refrigerate until ready to roll. The egg noodles will keep in the fridge for 1-2 days before making the full dish.

See blog for dairy free swaps! Dairy free cheese may be substituted. 

To prevent sticking: Heavily grease the sheet pan before adding the eggs to bake. Using parchment paper is another helpful tip: grease pan, then grease parchment paper. Finally, let eggs cool before removing carefully with an oiled spatula.

Pan and noodle size: I found 2 inches wide x 9 inches long made the perfect egg noodle roll if using a standard 12×17” pan.

Notes for doubling: Make a second batch with the same size pan for the best egg noodle results.

  • Category: Breakfast
  • Method: bake
  • Cuisine: American

Keywords: lasagna, keto, low carb, egg casserole, eggs, vegetarian, brunch

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