Garth Brooks’ Favorite Breakfast Lasagna
User Reviews
4.8
Garth Brooks’ Favorite Breakfast Lasagna
Description
This breakfast lasagna starts by cooking bacon pieces until crisp and reserving the flavorful drippings. Ground sausage is browned and combined with softened shallots, spinach, and pimentos, creating a savory, vegetable-studded meat filling. Cheddar and Gruyère cheese are mixed for a balance of sharpness and nuttiness. A flour-based roux is cooked in the bacon drippings before milk is whisked in to form a béchamel cream sauce.
Layers of oven-ready lasagna noodles alternate with the meat and vegetable mixture, cheeses, béchamel sauce, and whisked eggs, which provide richness and structure. Baked at 350°F until set and lightly browned, the result is a unique breakfast casserole with the flavors of breakfast meats integrated into a layered pasta dish. This lasagna offers a comforting and filling meal suitable for brunch or weekend mornings.
Ingredients
- Non-stick cooking spray
- 12 ounces Bacon center-cut
- 2 tablespoons olive oil
- 1 pound bulk sausage store-bought or homemade
- 1 shallot peeled and diced
- 1 package (10 ounce) spinach thawed and drained, frozen, chopped
- 1 jar (4 ounce) Pimentos drained, diced
- 4 cups cheddar cheese grated
- 1 1/2 cups gruyere cheese grated
- 1/4 cup all-purpose flour
- 2 cups milk whole
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 9 lasagna noodles oven-ready
- 6 large egg whisked
Instructions
- Preheat oven to 350°F (180°C). Spray a 9-by-13 inch (23-by-33 cm) baking dish with cooking spray.
- Using kitchen shears, cut bacon into small pieces, dropping them into a medium saucepan or skillet. Cook over medium heat until crispy, 5 to 7 minutes. Drain on a paper towel, and reserve 1/4 cup (60 ml) of the drippings in the saucepan or skillet.
- In a medium skillet over medium heat, warm the oil. Add sausage and cook, breaking it up with a wooden spoon, until browned, 7 to 8 minutes. Remove sausage with a slotted spoon and transfer to a medium bowl.
- Add the shallots to the skillet with the sausage drippings and cook until softened a bit, 2 to 3 minutes. Stir in the spinach and pimentos and cook until heated through, 2 to 3 minutes more. Add sausage and bacon to the spinach mixture and toss to combine.
- In a large bowl, mix the Cheddar and Gruyère. Return the saucepan with the bacon drippings to medium heat. Whisk in the flour and cook, whisking, until slightly browned, about 2 minutes. Add the milk and continue whisking until slightly thickened, about 5 minutes.
- Remove saucepan from heat and add 3 cups of the grated cheeses. Stir until the cheese has melted, 1 to 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Spread 3/4 cup (180 ml) of the cheese sauce over the bottom of the prepared pan. Layer 3 noodles over the sauce. Top with one-third of the bacon sausage mixture, one-quarter of the remaining grated cheeses, and one-third (about a heaping 1/2 cup (125 ml)) of the cheese sauce. Repeat the layers two more times, making sure all the top noodles are covered with sauce.
- Add 1/2 teaspoon salt and 1/2 teaspoon pepper to the whisked eggs and pour over the lasagna. Top with the remaining grated cheeses.
- Bake until the cheese is golden brown and bubbling and the eggs are set, about 45 minutes. Remove from the oven and let rest for at least 15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 887 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 887kcal | 44% |
| Carbohydrates | 26g | 9% |
| Protein | 44g | 88% |
| Fat | 67g | 103% |
| Saturated Fat | 30g | 150% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 305mg | 102% |
| Sodium | 1233mg | 51% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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