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Breakfast Lasagna

The Food in my Beard Recipe by

Breakfast Lasagna

Layers upon layers of pasta, egg, and a tasty breakfast sausage gravy.

(9 comments)
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 8

Breakfast Lasagna  

As prepared by The Food in my Beard

When your family is staying over for the holidays, it’s important to have a go-to breakfast that is unique, uses minimal dishes and can be made the night before (and finished in the oven in the morning).


If you don’t have this type of breakfast ready to go, you can suddenly become a short order cook and have to make everyone eggs to their exact personal specifications.

Well, I’m here to tell you this Breakfast Lasagna is the breakfast you need!

Your family might find it odd at first to eat lasagna for breakfast, but this dish is packed with that lazy weekend big-breakfast flavor that people crave this time of year.

The only downside: People might want to stay over your house more often.

 

Browning maple breakfast sausage

A nice maple breakfast sausage helps this pasta taste more like breakfast.

 

Making roux with flour and butter

A quick roux with flour and butter gives this sausage gravy the perfect texture.

 

Adding diced tomatoes

Some diced tomatoes, ‘cause it’s still lasagna after all, right?

 

Sauce for first layer

Layer of sauce

Layer of sauce goes down first, then a layer of pasta.

 

Frying up eggs

Fry up some eggs and toss them right onto the lasagna.

 

First layer ready, eggs go in next

The first layer is down and awaiting the egg layer.

 

Adding another layer of pasta

More pasta goes on after the egg.

 

Finished breakfast lasagna

After this came out of the oven it was painful to not eat it instantly.

 

Piece of breakfast lasagna, up close

Time to pour a mimosa and enjoy!



Dan Whalen thinks you deserve that mimosa. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
See Recipe

Breakfast Lasagna

Ingredients

1
pound lasagna noodles
8
eggs
1
cup mozzarella
1
cup cheddar
1
cup ricotta
SAUCE
3
tablespoons butter
3
tablespoons flour
2
cups milk
1
pound raw loose breakfast sausage
1
onion
1
(14 oz) can Muir Glen diced tomatoes

Directions

  • 1 Make the sauce: Brown up the sausage and remove from the pan. In the same pan, cook the onions to lightly brown. Add in the butter and flour and stirr well, cooking for about 2 minutes. Whisk in the milk and bring to a simmer. Remove from heat and add the sausage back in. Strain the diced tomatoes and stir into the sauce.
  • 2 Cook the noodles in a pot of boiling water until tender.
  • 3 In a small bowl, crack and whisk two eggs. Prepare a frying pan to cook the eggs that is the same size as your round baking dishes.
  • 4 In the baking dish, start with a thin layer of sauce, followed by the first layer of noodles, then some more sauce and all three cheeses. Cook the first egg round for only a few minutes without flipping until it has just barely set on top. Transfer the egg to the top of the noodles then repeat with another layer of everything.
  • 5 Top with a final pasta layer and a little more cheese and sauce and bake at 400 for about 15 minutes.
  • 6 If you want to save this in the fridge or freezer, that's fine, but I would suggest boiling the pasta a little less and baking it for a bit longer before serving.
  • 7 Recipe makes enough for two 8-inch baking rounds.
See Post

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