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.
A nice maple breakfast sausage helps this pasta taste more like breakfast.
A quick roux with flour and butter gives this sausage gravy the perfect texture.
Some diced tomatoes, ‘cause it’s still lasagna after all, right?
Layer of sauce goes down first, then a layer of pasta.
Fry up some eggs and toss them right onto the lasagna.
The first layer is down and awaiting the egg layer.
More pasta goes on after the egg.
After this came out of the oven it was painful to not eat it instantly.
Time to pour a mimosa and enjoy!
More Twists on Lasagna to Try:
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!