Ladies and gents, say hello to your new favorite breakfast! I call it the savory and sweet breakfast lasagna because it has everything you want: eggs, cheese, sausage and fluffy pancakes!
It might sound a little strange but trust me, it totally works. Especially when you drizzle maple syrup over the whole situation!
There are really only a few ingredients to this masterpiece, so let’s tackle each one.
The sausage. I like to use breakfast sausage (not spicy) and just cook it in a skillet, breaking it up as it browns. Season the sausage with salt and pepper if it needs it.
The “noodles” in this breakfast lasagna are pancakes! I just used the standard Bisquick® recipe to whip three large pancakes.
Mine were about 3/4 cup of batter and measured 10 inches in diameter, roughly. It doesn’t have to be exact!
Besides the pancakes and sausage, a thin layer of egg ties everything together. Once your sausage and pancakes are done, just wipe out the skillet, add a drizzle of neutral oil (or butter) and cook the eggs into a disc shape. Two eggs per disc works really nicely.
Ideally the eggs would be the same shape and size as the pancakes, but don’t worry about perfection. It’ll be delicious even if everything doesn’t match up perfectly.
Now it’s time to build! I used a large round casserole dish for my version, but you could just stack everything on a baking sheet if you wanted.
Start with a pancake.
Then an egg disc, half the cheese, and half the sausage.
And then another pancake and the second egg disc.
And then the rest of the cheese and sausage and top everything with the final pancake!
Bake this crazy thing at 400ºF for 15 minutes just to warm everything through and melt the cheese.
Slice it up and serve with maple syrup.
Nick thinks savory and sweet make the perfect breakfast! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.