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Sunny Side Up Turkey Taco Lasagna | Gluten Free with L.B.
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Sunny Side Up Turkey Taco Lasagna

Turn leftovers into new meals with this turkey taco lasagna. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings

Ingredients

  • 1 T. Butter
  • ¼-½ Jalapeno seeded and chopped finely optional
  • 1 c. Turkey Taco Mexican Lasagna
  • 2 Eggs
  • Guacamole optional

Instructions

  • In a pan, heat a tablespoon of butter over medium heat.
  • If you prefer spicy, sauté chopped jalapenos in butter for 6-8 minutes.
  • Place the “Turkey Taco Mexican Lasagna” in the pan, and press into pancake shape.
  • Make sure the edges of the circle are dense and higher than the center (This makes sure the eggs don’t run all over the pan). In the center portion of the pancake, it is better to leave some porosity, so use that spatula to create some places for the eggs to flow and bind together this breakfast pancake. I made my pancake 7-8 inches or so.
  • Crack the first egg in the center of pancake. Break the yolk with your spatula and spread the egg out over the pancake.
  • Crack the second egg and cover with lid for 5 minutes over medium heat.
  • Best served with guacamole or salsa of choice.

Nutrition

Calories: 505kcal | Carbohydrates: 88g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 73mg | Potassium: 324mg | Fiber: 3g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 2.1mg | Calcium: 49mg | Iron: 2.3mg