Paleo Breakfast Lasagna

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9 x 13 pan

10 eggs

salt, to taste

pepper, to taste

1 medium eggplant or zuccini, sliced

½ cup scallions

2 cups favorite veggies chopped (asparagus, peppers, spinach, kale, cabbage, mushrooms)

½ lb bacon (cooked and chopped)

½ lb sausage or ground beef (cooked and chopped)

Saute veggies in 1tbs oil over medium heat. Mix eggs, salt, and pepper until completely smooth. Lightly oil pan and line with half of the zucchini or eggplant strips. Scatter 1 cup veggies over strips. Pour ½ egg mixture over veggies. Scatter ½ lb of meat over veggies. Repeat layering and garnish top with scallions. Bake in preheated 325 oven for 60 minutes (or until hardened). Let cool for 10 minutes, then serve immediately.

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