Lasagna Breakfast Bowl
A breakfast bowl layered with savory beef marinara, warm ricotta, melted mozzarella, and eggs for a lasagna-inspired start to the day.
Ingredients
2 tbsp butter (for cooking)
8 oz ground beef
½ cup tomato sauce (sugar-free / low-carb)
1 tsp salt (or to taste)
½ tsp black pepper
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
½ tsp crushed red pepper flakes (optional)
½ cup ricotta cheese
1 clove garlic, minced (or ½ tsp garlic powder)
2 tbsp grated parmesan
½ cup shredded mozzarella (for topping)
2 eggs
1 tsp olive oil (to drizzle at the end)
Fresh parsley (optional, for garnish)
Macronutrients
(per serving, makes 2)
Protein: 48g
Fat: 48g
Carbs: 8g
Instructions
Cook the beef mixture:
Heat a skillet over medium heat with 1 tbsp butter. Add ground beef and cook until nearly browned.
Stir in tomato sauce, oregano, basil, thyme, salt, pepper, and red pepper flakes. Simmer for 2–3 minutes until thickened and fragrant.
Transfer to a bowl and set aside.
Make the warm ricotta layer:
In a small bowl, mix ricotta, garlic, parmesan, and a pinch of salt/pepper.
Add the mixture back into the skillet (low heat) and stir for 1–2 minutes just until warmed through, then remove.
Cook the eggs:
Wipe out the skillet, melt the remaining 1 tbsp butter, and fry the eggs sunny-side up or over easy.
Assemble the bowls:
Divide beef mixture into two bowls. Add a layer of the warm ricotta mixture over the beef.
Place a fried egg on top. Sprinkle it with shredded mozzarella.
Drizzle with olive oil and garnish with parsley
SUNDAY 260726