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One prepared keto egg lasagna roll up served on a plate

Kale Egg Lasagna (Keto) + Video

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5 from 4 reviews

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


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.


Units 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 teaspoon onion salt
  • 1 teaspoon garlic powder

For the filling:

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


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


 Prepare egg noodles:

  1. Preheat oven to 350 F. Grease a medium baking sheet. Use a 12×17-inch rimmed sheet pan or jelly roll pan. Line pan with parchment paper and coat the parchment paper with extra oil to prevent sticking.

  2. Whisk eggs, cheese, milk, onion salt, and garlic powder together in a larger bowl. Gently pour egg batter on oiled sheet pan.

  3. Place in oven 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 cup feta, hummus, 1 cup mozzarella, and garlic. Season to taste with salt and pepper. Set aside.

  2. Turn oven up to 400F. Spread 1/2 cup tomato sauce onto the bottom of a small casserole dish. Set aside. Once eggs have cooled, slice the eggs lengthwise into strips 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 Tablespoons feta mixture evenly along each egg noodle strip, then sprinkle kale on top of mixture. Roll up and place in the prepared dish. Repeat with remaining egg noodles and filling. Top roll-ups with remaining 1/2 cup 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 from oven and garnish with fresh basil before serving.


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-inch pan.

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

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: bake
  • Cuisine: American


  • Serving Size:
  • Calories: 193
  • Sugar: 2.7 g
  • Sodium: 583.2 mg
  • Fat: 11.4 g
  • Saturated Fat: 5.6 g
  • Carbohydrates: 5.7 g
  • Fiber: 1.3 g
  • Protein: 17.1 g
  • Cholesterol: 212.7 mg