Tasty Breakfast Lasagna

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5 from 2 votes

A simple and flavorful recipe that's sure to be a favorite.

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Servings: 12

Calories: 585 kcal

Course: Others

Ingredients

French Toast Ingredients

6 egg large
¼ cup milk whole
2 tablespoons milk separate, whole
1 ½ teaspoons vanilla extract
1 ½ teaspoon sugar
½ teaspoon ground cinnamon
¼ cup butter unsalted
18 lices bread

Scrambled Eggs Ingredients

12 egg large
2/3 cup milk whole
black pepper to taste
salt to taste
2 tablespoons butter unsalted

Lasagna Ingredients

¼ cup pancake syrup of your choice
4 cups ham chopped, of your choice
2 tablespoons olive oil
3 cups hash browns shredded
3 cups cheddar cheese shredded
black pepper to taste
salt to taste

Instructions

Cup of Yum

All the ingredients ready? Let's begin!
It’s best to start off by prepping the French toast for this recipe. Preheat your oven to 350°F. To begin, mix in the milk, eggs, vanilla, cinnamon, and sugar until all the ingredients are very well blended together. Then heat 2 teaspoons of butter in a skillet over medium heat.
Dip the slices of bread (we prefer cinnamon raisin bread, but you can technically use any type of bread you like) into the egg mixture. Flip them over and place them into the skillet.
Cook the slices of bread individually until they are lightly browned. Flip and cook the other side until they are puffed up and lightly browned on that site as well. Remove each slice of bread to a plate until your French toast is complete.
Now, it’s time to cook the scrambled eggs that will form the heart of this breakfast lasagna recipe. Whisk together your eggs, milk, salt, and pepper in a large mixing bowl until everything is well blended. For the best results, whisk the eggs using a dedicated whisking tool instead of a spoon. Then cook the eggs in two batches.
To cook the eggs in separate batches, melt 1 tablespoon of unsalted butter in a separate skillet over medium heat. Add half of the eggs to the pan and stir them around with a silicone spatula until the eggs start to develop curds that are only slightly wet. Remove the curdy eggs to a paper towel-lined plate and repeat the process with another tablespoon of butter and the rest of your eggs.
We’re finally at the lasagna! Grease a 9 x 13” baking dish and lay out a full layer of your French toast on the bottom, just like you would with regular lasagna pasta. If needed, cut the pieces in half to cover the entire surface. Don’t allow any overlap.
Next, drizzle some pancake syrup over the French toast. Spread half of your eggs and sliced ham over the French toast. Sprinkle half of your cheese over the ham and eggs. Then just repeat the process with your remaining French toast, eggs, ham, and cheese. You should end up with two layers of breakfast lasagna. Do not cover the topmost layer of eggs and cheese with bread just yet.
Press your hashbrowns evenly over your ham and eggs. Sprinkle them with salt and pepper, then stick the lasagna into the oven and bake for 30 minutes uncovered.
Take the lasagna out of the oven and sprinkle the rest of your cheese over the top. Return it to the oven for another 10 minutes or until done.

Nutrition Information

Calories 585kcal (29%) Carbohydrates 37g (12%) Protein 32g (64%) Fat 34g (52%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 322mg (107%) Sodium 1069mg (45%) Potassium 509mg (11%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 855IU (17%) Vitamin C 4mg (4%) Calcium 334mg (33%) Iron 4mg (22%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 585

% Daily Value*

Calories	585kcal	29%
Carbohydrates	37g	12%
Protein	32g	64%
Fat	34g	52%
Saturated Fat	16g	80%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	322mg	107%
Sodium	1069mg	45%
Potassium	509mg	11%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	855IU	17%
Vitamin C	4mg	4%
Calcium	334mg	33%
Iron	4mg	22%

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