Breakfast Lasagna is to die for! It’s salty, sweet, savory – it’s everything you love about breakfast in one bite!
I originally saw this recipe has a video on Facebook, and when I showed D.J., he gave me the look, and said how much he’d like it for Father’s Day, so this was his Father’s Day breakfast. I have no idea who shared the original recipe video, and when I looked up the recipe on Pinterest, I came up recipeless, so I just took what I remembered and this is it.
As D.J. was telling me about this, all I could think about is how it was too much all in one bite, and then alllll of the work that would go into it and let me tell you what… It was TOTALLY worth it! This
Breakfast Lasagna was absolutely fan-freakin-tastic! It was everything you love about breakfast in one bite!
Now although this recipe does take a while to get together, a lot of it can be made ahead of time, and if you buy frozen hash browns, you’ll save even more time. Breakfast Lasagna is made up of
, scrambled eggs, bacon (or sausage or ham), shredded cheddar cheese and hash browns layered in perfection to create one of the best breakfasts you’ll ever have! And it’s very filling, so a little feeds a lot. I made an 8×8 dish of lasagna, and we shared our casserole with our neighbor Rick and his son, and we still had leftovers. French Toast
Because there was so many steps to this recipe, I prepared everything first, and then started assembling.
Every ingredient was in a bowl in order of their layer in the lasagna. It made assembly really easy, and was a great opportunity for Anthony and I to cook together and make this breakfast together for D.J. Cooking with kids is so much fun, especially in recipes like this, when it’s easy for kids to help. Plus it makes breakfast (or dinner) so much more special.
For French Toast: 5 eggs
1 tsp vanilla
1/2 tsp salt
1/4 cup half and half
butter, for cooking
For Scrambled Eggs:
1/8 cup milk
2 tsp salt
1 tsp black pepper
1 1/2 tbsp butter – for cooking
1/2 lb bacon, diced
2 cups shredded cheese
3 cups shredded potatoes
Heat oven to 425 degrees.
Start by making French toast. In a large bowl, whisk together eggs, vanilla, salt and cream. Heat a large non-stick pan over medium high-heat and melt 2 tbsp butter. Soak sliced bread in egg mixture for 20 seconds. Cook on each side of French toast until done – about 3 minutes per side. Transfer cooked French toast to a plate or cooling rack. Add 2 tbsp more butter each time you cook more French toast.
While French toast is cooking, start cooking bacon. Once crispy, remove from heat and let drain on a plate lined with paper towels. Save the fat.
Next, make the scrambled eggs. In a separate bowl, whisk together eggs, milk, salt and pepper. Whisk until light and bubbly – you want to whisk for about 1 minute.
Melt butter and 1 tbsp reserved bacon fat over medium heat and heat until shimmering. Add eggs to pan, give a quick stir and leave them alone. Eggs will start to firm up around the edges and the middle will bubble up a little.
Gently fold eggs over each other. Cook another 30 seconds to a minute, and stir again, finishing the eggs.
Remove from heat when the eggs are light, fluffy and still look a little wet.
Meanwhile, while eggs are cooking, shred potatoes.
Once everything is cooked, it’s time to assemble. In an 8×8 pan, or a deeper 9×11 pan, layer your lasagna like this:
1/2 of french toast
1/2 of eggs
1/2 of bacon
1 cup cheese
remaining french toast
Bake in preheated oven for 25-30 minutes, or until the hash browns are crispy and the cheese is bubbly. Remove from heat and let rest 5 minutes before serving. Serve with maple syrup.
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