Servings
Font
Back
0 from 3 votes

Tasty Breakfast Lasagna

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 large eggs
  • ¼ cup whole milk
  • 2 tablespoons whole milk separate
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoon sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter
  • 18 slices of bread
Scrambled Eggs Ingredients
  • 12 large eggs
  • 2/3 cup whole milk
  • salt and pepper to taste
  • 2 tablespoons unsalted butter
Lasagna Ingredients
  • ¼ cup pancake syrup of your choice
  • 4 cups chopped ham of your choice
  • 2 tablespoons olive oil
  • 3 cups shredded hash browns
  • 3 cups shredded cheddar cheese
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. All the ingredients ready? Let's begin!
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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 Monounsaturated Fat 12g Trans Fat 1g Cholesterol 322mg (107%) Sodium 1069mg (45%) Potassium 509mg (15%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 855IU (17%) Vitamin C 4mg (4%) Calcium 334mg (33%) Iron 4mg (22%)

Nutrition Facts

Serving: 12Serving

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.