Breakfast Lasagna

Layers upon layers of pasta, egg, and a tasty breakfast sausage gravy. MORE+ LESS-

By The Food in My Beard

March 7, 2017

Ingredients

pound lasagna noodles

eggs

cup mozzarella

cup cheddar

cup ricotta

tablespoons butter

tablespoons flour

cups milk

pound raw loose breakfast sausage

onion

(14 oz) can Muir Glen™ diced tomatoes

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1

Make the sauce: Brown up the sausage and remove from the pan. In the same pan, cook the onions until lightly brown. Add in the butter and flour and stir 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 round baking dish, start with a thin layer of sauce, followed by the first layer of noodles, then some more sauce and all three cheeses.
4

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. 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°F for about 15 minutes.
6

You can save this in the fridge or freezer but should boil the pasta a little less and bake it for a bit longer before serving.
7

Recipe makes enough for two 8-inch baking rounds.

*Percent Daily Values are based on a 2,000 calorie diet.

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 the next morning. If you don’t have this type of breakfast ready to go, you can suddenly become a short order cook making 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 at your house more often. A nice maple breakfast sausage helps this pasta taste more like breakfast and a quick roux with flour and butter gives this sausage gravy the perfect texture. After this came out of the oven it was painful to not eat it instantly. Time to pour a mimosa and enjoy!