Best 13 Breakfast Lasagna Recipes

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Breakfast lasagna is a delicious and versatile dish that can be enjoyed all day long. Whether you're looking for a hearty meal to start your morning or quick and satisfying lunch, breakfast lasagna has got you covered. With its layers of savory and sweet ingredients, this dish is sure to satisfy everyone at the table. From classic recipes with fluffy pancakes and crispy bacon to more exotic variations featuring unique ingredients like avocado and smoked salmon, there's a breakfast lasagna out there for everyone to enjoy.

Here are our top 13 tried and tested recipes!

BREAKFAST LASAGNA



Breakfast Lasagna image

Make and share this Breakfast Lasagna recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil, for baking dish plus 2 tablespoons
1 onion, diced small
1 pinch chili flakes
1 1/2 lbs breakfast sausage, removed from casing
4 tablespoons unsalted butter, divided
3 tablespoons flour
2 cups chicken broth
1 cup milk
10 large eggs, whisked
2 tablespoons olive oil
1 lb frozen hash browns, browned to cook
10 ounces frozen spinach, thawed and drained
2 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
12 oven-ready lasagna noodles
3 tablespoons chopped chives
kosher salt
ground black pepper

Steps:

  • Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
  • In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
  • Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
  • Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
  • To assemble lasagna, spoon 1/2 cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, 1/3 of the sausage gravy, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
  • Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.

CHEESY BACON BREAKFAST LASAGNA



Cheesy Bacon Breakfast Lasagna image

I came up with this unique breakfast dish after looking for a way to use up a few extra no-boil lasagna noodles. Try switching up the different cheeses-Swiss, pepper jack and mozzarella taste delicious in this breakfast lasagna, too! -Susan Kieboam, Streetsboro, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 13

3 no-cook lasagna noodles
3 bacon strips, diced
2 tablespoons diced sweet or green onion
2 tablespoons diced sweet red pepper
4 large eggs
CHEESE SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1 teaspoon grated Parmesan cheese
1/4 teaspoon salt
1 cup shredded sharp cheddar cheese
3 tablespoons whole-milk ricotta cheese

Steps:

  • Soak lasagna noodles in warm water for 20 minutes. In a small skillet, cook bacon, onion and red pepper over medium heat until bacon is crisp, 8-10 minutes. Remove 2 tablespoons bacon mixture and drain on paper towels; reserve. Whisk eggs into skillet; cook and stir until cooked through., Preheat oven to 350°. For cheese sauce, melt butter in a small saucepan over medium heat; whisk in flour until smooth. Add milk, Parmesan cheese and salt; cook and stir until thickened, 2-3 minutes. Remove from heat; stir cheddar cheese into hot mixture until smooth., Drain noodles on paper towels. To assemble lasagna, spread 3 tablespoons cheese sauce over bottom of a greased 8x4-in. loaf pan. Layer with one lasagna noodle, 3 tablespoons cheese sauce, half the egg mixture and another lasagna noodle. Layer with 3 tablespoons cheese sauce, ricotta cheese and remaining egg mixture. Top with the third noodle, remaining cheese sauce and reserved bacon mixture., Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.

Nutrition Facts : Calories 443 calories, Fat 31g fat (15g saturated fat), Cholesterol 253mg cholesterol, Sodium 638mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

SAUSAGE GRAVY BREAKFAST LASAGNA



Sausage Gravy Breakfast Lasagna image

Layers of sausage gravy, cheese and noodles work so magically together, you'll wonder why you never ate lasagna for breakfast before.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
8 ounces lasagna noodles (about 12)
3 tablespoons olive oil, plus more for tossing and greasing the baking dish
2 pounds bulk breakfast sausage, thawed
1 bunch scallions, whites cut into 1/2-inch pieces and greens thinly sliced
1/2 cup all-purpose flour
4 cups whole milk
1/2 teaspoon freshly grated nutmeg
2 cups shredded low-fat mozzarella cheese
8 ounces white Cheddar, shredded
1/2 cup grated Parmesan
Two 10-ounce packages frozen chopped spinach, thawed and excess liquid squeezed out
1/4 cup fresh parsley leaves, chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package directions. Strain into a colander, and toss with some oil. Drape the noodles over and around the side of the colander to cool.
  • Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the sausage and scallion whites, and cook, stirring and breaking the meat up into bite-size pieces (not crumbs), until the sausage is browned and cooked through, about 8 minutes. Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed. Add 2 cups milk, and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg. Remove the sauce from the heat, and let cool.
  • Mix together the mozzarella, Cheddar and Parmesan in a medium bowl.
  • Oil a 9- by 13-inch baking dish. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom. Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish. Spread 1/3 of the remaining sauce over the noodles. Spread 1/2 the spinach in an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture. Continue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese. Finish the lasagna with the remaining noodles, sauce and cheese. Cover the top with plastic wrap, and refrigerate overnight. Do the same with the remaining scallion greens.
  • Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Uncover the dish, and continue to bake until the lasagna is slightly browned, 10 to 15 minutes. Top with the remaining scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15 minutes, then slice and serve.

BREAKFAST LASAGNA



Breakfast Lasagna image

This was such a huge hit that now I have to make it every time our family comes to visit. Has become a family favorite. You can make the cream the day before and assemble the lasagna the morning you are having it.

Provided by Ree

Categories     Main Dish Recipes     Casserole Recipes

Time 53m

Yield 8

Number Of Ingredients 11

1 ½ cups milk
¾ cup white sugar
¼ cup all-purpose flour
¼ teaspoon salt
6 egg yolks
1 ½ teaspoons vanilla extract
cooking spray
6 frozen waffles, thawed
1 cup blueberries
1 cup sliced strawberries
6 frozen pancakes, thawed

Steps:

  • Combine milk, sugar, flour, and salt in a saucepan over medium heat. Cook and stir until mixture thickens, about 5 minutes.
  • Beat egg yolks slightly in a bowl; add slowly to milk mixture. Stir constantly and cook until thickened, about 3 minutes. Remove from heat, add vanilla, and stir. Chill pastry cream until ready to use.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Cover the bottom of the baking pan with a thin layer of pastry cream. Add waffles and cover with another thin layer of pastry cream.
  • Mix blueberries and strawberries together in a bowl. Sprinkle half of the berry mixture on top of the cream-covered waffles. Top with a layer of pancakes; spread remaining pastry cream on top. Finish with the remaining berry mixture.
  • Bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 51.7 g, Cholesterol 163.4 mg, Fat 7.8 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 2.4 g, Sodium 402.8 mg, Sugar 25.2 g

SPICY BREAKFAST LASAGNA



Spicy Breakfast Lasagna image

It's fun to cook something new for family and friends-especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 16 servings.

Number Of Ingredients 13

3 cups 4% cottage cheese
1/2 cup minced chives
1/4 cup sliced green onions
18 large eggs
1/3 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 lasagna noodles, cooked and drained
4 cups frozen shredded hash browns, thawed
1 pound bulk pork sausage, cooked and crumbled
8 ounces sliced Monterey Jack cheese with jalapeno peppers
8 ounces sliced Muenster cheese

Steps:

  • Combine cottage cheese, chives and onions; set aside. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; set aside. , Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half the cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 366 calories, Fat 23g fat (11g saturated fat), Cholesterol 256mg cholesterol, Sodium 640mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

BREAKFAST LASAGNA



Breakfast Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 cups chickpea flour
1/4 cup plus 8 teaspoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
12 ounces finely diced pancetta
8 large eggs, at room temperature
2 cups whole milk, at room temperature
One 7-ounce jar sun-dried tomatoes, drained and coarsely chopped
1/4 cup chopped fresh basil
3 tablespoons chopped fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups shredded white Cheddar (8 ounces)
2 cups shredded fontina (8 ounces)
Vegetable oil cooking spray

Steps:

  • For the crepes: In a medium, bowl, whisk together the chickpea flour, 1 1/2 cups water, 1/4 cup of the olive oil, cumin, salt, coriander and pepper. In a 10-inch nonstick skillet heat 1 teaspoon of oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the crepe and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter to make a total of 8 crepes.
  • For the custard: In a 12-inch nonstick skillet, cook the pancetta over medium-high heat until crispy, about 12 minutes. Remove from the heat. Using a slotted spoon, remove the pancetta and drain on paper towels. In a medium bowl beat the eggs and milk together until smooth. Add the tomatoes, basil, thyme, salt and pepper. In another medium bowl, mix the Cheddar and fontina together.
  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9-by-13-by-2-inch glass or ceramic baking dish with cooking spray and set aside.
  • To assemble the lasagna, ladle 1 cup of the custard into the bottom of the prepared baking dish. Arrange two crepes, side-by-side on top. Sprinkle one-quarter of the cheese mixture on top. Sprinkle one-quarter of the pancetta over the cheese. Repeat the layers using the remaining crepes, custard, cheese and pancetta. Pour any remaining custard over the lasagna and bake until puffed and golden, 30 to 35 minutes. Cut into squares and serve.

DELICIOUS BREAKFAST LASAGNA



Delicious Breakfast Lasagna image

This is a delicious breakfast for when you have company or for special brunches. You can vary the ingredients to your liking.

Provided by Paula

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 55m

Yield 8

Number Of Ingredients 9

1 ½ pounds bacon
1 (28 ounce) package frozen hash browns
salt and ground black pepper to taste
1 onion, chopped
1 green bell pepper, chopped
1 cup sliced fresh mushrooms
1 cup milk
4 eggs, or more to taste
1 ½ cups grated sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Place frozen hash browns in the bottom of a 9x13-inch baking pan; season with salt and pepper. Spread onion and bell pepper over the hash browns; layer mushrooms slices on top. Add bacon.
  • Beat milk, eggs, and salt together in a bowl. Pour mixture over the bacon, pressing lightly with a spatula to distribute. Spread Cheddar cheese on top.
  • Bake in the preheated oven until egg mixture is set, 30 to 40 minutes.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 23.5 g, Cholesterol 148.5 mg, Fat 28 g, Fiber 2.3 g, Protein 22.5 g, SaturatedFat 11.9 g, Sodium 878.8 mg, Sugar 3.4 g

FRESH FRUIT BREAKFAST LASAGNA



Fresh Fruit Breakfast Lasagna image

These fruit crepes can travel. They are also a good option for brunch! Prepare the elements ahead of time and assemble close to serving time.

Provided by REALCOOKIE

Categories     World Cuisine Recipes     European     French

Time 1h10m

Yield 8

Number Of Ingredients 13

1 ½ cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon vegetable oil
½ teaspoon almond extract
2 tablespoons white sugar
½ (3.4 ounce) package instant vanilla pudding mix
1 cup orange juice
½ cup sour cream
2 cups sliced fresh strawberries
2 bananas, sliced
1 cup fresh blueberries
1 cup whipped cream

Steps:

  • To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
  • To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
  • Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 40 g, Cholesterol 97.2 mg, Fat 18.4 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 10 g, Sodium 142.4 mg, Sugar 20 g

DISNEY CRYSTAL PALACE BREAKFAST LASAGNA IN FULL



Disney Crystal Palace Breakfast Lasagna in Full image

Use the recipes for waffles, pancakes and pound cake, or your own recipes. Store-bought/frozen are also OK. Note, READ through this at least twice before attempting. Double check yourself. This is a multi-part recipe and I am beginning to think the only one who could pull off such a concoction and make it heavenly is indeed Disney. Fortune has it, they share so now you don't have to go to Disney to try it. If this is intimidating try the Magic Kingdom short version I posted. Time? Oh Gert, just wipe that out as Ed McBain would say. It is way off. And I think I managed to break the zaar computer. Garnish has two more ingredients. Read that section to see what you need.

Provided by drhousespcatcher

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 40

1 1/2 teaspoons vanilla extract
6 egg yolks
1 1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar
1 1/2 cups sifted flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
1 1/4 cups milk
3 tablespoons shortening or 3 tablespoons salad oil
1 1/2 cups sifted flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
1 1/4 cups milk
1/2 teaspoon pure vanilla extract
3 tablespoons shortening or 3 tablespoons salad oil
3 cups cake flour
6 large eggs
1 lb butter
1 lb sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup milk
6 large eggs
1 1/2 pints heavy cream
1 pint half-and-half
1 ounce brandy
1/4 ounce nutmeg
1/2 ounce cinnamon
1 1/2 cups sugar
1 cup frozen raspberries
1 cup frozen blueberries
3 bananas
1 tablespoon butter
1 banana
1/4 cup brown sugar
1/2 pint your favorite fresh berries

Steps:

  • Make the Pastry Cream first.
  • The Pastry Cream:.
  • In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.
  • In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks.
  • Slowly pour egg mixture back into milk mixture.
  • Stirring constantly, cook over medium low heat until mixture thickens.
  • Remove from heat and stir in vanilla extract. Chill cream until ready to use.
  • While cream is chilling, make pancakes, waffles and pound cake:.
  • Pancakes:.
  • note the 3 TB. shortening should be melted and slightly cooled.
  • Sift together flour, baking powder and salt. Mix egg, milk and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the pancakes will be tough. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.
  • Waffles:.
  • Sift together flour, baking powder and salt. Mix egg, milk, vanilla and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the waffles will be tough. Bake in waffle iron following waffle iron instructions.
  • Pound Cake:.
  • Sift the flour into a large mixing bowl. Stir in sugar, using a large spoon. Add room temperature butter. Add eggs. Using a mixer on low speed, slowly add the milk, and then the vanilla extract. After thoroughly stirred, turn mixer to medium for a few minutes, then to high. Mix thoroughly. Preheat oven to 325 degrees. Grease a standard tube pan with butter, then lightly flour it, shaking the excess from the pan. Pour in the mix and bake the cake for about 1 hour and 20 minutes. Check the doneness of the cake with a toothpick. Allow cake to cool for 15-20 minutes in the pan, then crumble the cake into small crumbs with your hands.
  • Custard:.
  • Combine all ingredients in a mixing bowl and whisk until fully incorporated. Chill until ready to use. Makes 1 1/2 quarts.
  • Assembly:.
  • Put a layer of waffles in a buttered casserole dish. Sprinkle a quarter of the pound cake over the waffles. Peel and slice the bananas. Layer with half of each of the following: the cut bananas, frozen raspberries, and frozen blueberries. Sprinkle half of the remaining pound cake over the fruit, then top with the rest of the fruit. Top the fruit with a layer of pancakes, the sprinkle the rest of the pound cake on top. Press down on the layers to pack firmly. Slowly add the 1 1/2 quarts custard mixture until the entire dish is saturated.
  • Baking and Garnishing:.
  • Bake in a 350 degree oven for 60 minutes. (Oven thermometer placed in center of dish should register 165 degrees.) Top the lasagna with a layer of 2 1/2 cups pastry cream. Slice the banana and layer on top of cream. Sprinkle sugar on top and place casserole under the broiler until browned. Garnish with fresh fruit and serve.

Nutrition Facts : Calories 2113.6, Fat 115.4, SaturatedFat 64.7, Cholesterol 801.4, Sodium 1478.8, Carbohydrate 241.8, Fiber 7, Sugar 141, Protein 32

BREAKFAST LASAGNA



Breakfast Lasagna image

This is one hearty lasagna. It will be great for a brunch or big weekend breakfast. But, it would be great for dinner too! The milk sauce takes a bit of time, but it's the glue that brings the whole dish together. The Italian sausage, the mixture of cheeses and eggs create layers of yumminess! Plus, I love that you can make this...

Provided by Sylvia Waldsmith

Categories     Meat Breakfast

Time 2h10m

Number Of Ingredients 15

9 uncooked lasagna noodles
1 lb bulk Italian sausage (sweet or hot), cooked and crumbled
12 large eggs, beaten
1/2 c milk
1 1/2 c shredded mozzarella cheese, divided
1 1/2 c shredded sharp cheddar cheese, divided
1/3 c shredded Parmesan cheese
1 Tbsp vegetable oil
1 medium onion, chopped
1/3 c all-purpose flour
3 1/2 c milk
1 tsp salt
1/2 tsp ground black pepper
1 tsp hot sauce (optional - to taste)
1/4 tsp ground nutmeg

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 13" x 9" baking dish with non-stick cooking spray.
  • 2. Beat together eggs and 1/2 cup milk.
  • 3. In a large saute pan, scramble eggs over low heat until just set, remove from heat.
  • 4. In a large saute pan, over medium high heat, cook Italian Sausage until browned.
  • 5. Remove from pan and drain on paper towels.
  • 6. In same skillet, add the vegetable oil and sauté the onions until softened.
  • 7. Add flour and cook over medium heat for 2 minutes.
  • 8. Whisk together milk, add salt, pepper, nutmeg and hot sauce (if using).
  • 9. Add to onions and continue to cook over medium heat.
  • 10. Bring to a simmer and cook for 2 minutes, remove from heat.
  • 11. Mix together 1 cup mozzarella, 1 cup cheddar and Parmesan cheese. (Reserve remaining cheese for top)
  • 12. In a baking dish (13" x 9"), spray bottom with non-stick cooking spray. Spread ½ cup of milk mixture evenly in pan.
  • 13. Evenly space 3 lasagna noodles over sauce. Pour 1 cup sauce over noodles.
  • 14. Evenly spread 1/3 each of sausage, scrambled eggs and mixed cheeses over noodles, repeat layers two more times....noodles, milk, sausage, eggs and cheese, ending with cheese.
  • 15. Cover with foil and bake for 1 hour. Remove foil and sprinkle with remaining ½ cup mozzarella and cheddar cheeses. Bake for an additional 15 - 20 minutes. Allow to sit and rest for at least 15 minutes before serving.
  • 16. You can make this the night before and refrigerate it. Assemble it completely and cover with foil, do not bake. Remove breakfast lasagna from refrigerator 30 minutes prior to baking. Bake for time given in Step 15.

MAGIC KINGDOM BREAKFAST LASAGNA



Magic Kingdom Breakfast Lasagna image

This is a special occasion breakfast. It is from Disney. Off my old site. Note: this is the 'short version' of the Crystal Palace Breakfst Lasagna which when I get the time I will post in full. This one as you can see works and isn't as complicated [trust me.. the other one has the pancake, waffle and a few other ingredients hand made]

Provided by drhousespcatcher

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons vanilla extract
6 egg yolks
1 1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar
6 pancakes
6 waffles
1 lb strawberry
8 ounces blueberries

Steps:

  • Make the pastry cream first. In a 2 quart saucepan, combine sugar, flour, salt and milk over medium heat and cook stirring until mixture thickens. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks. Slowly pour egg mixture back into milk mixture. Stirring constantly, cook over medium low heat until mixture thickens. Remove from heat and stir in vanilla extract.
  • Chill cream until ready to use.
  • Assembly:.
  • Put a thin layer of Pastry cream in a pan, make a layer of waffles, put a layer of pastry cream. Cut strawberries into slices. Take half the strawberries and half the blueberries and make a layer of fruit. Top the fruit with a layer of pancakes, then layer of pastry cream. Garnish the lasagna with the rest of the strawberries and blueberries.
  • Bake in a 350 degree oven for 20 minutes.

Nutrition Facts : Calories 645.9, Fat 24.7, SaturatedFat 6.7, Cholesterol 294.5, Sodium 856.7, Carbohydrate 90.3, Fiber 2.6, Sugar 32.5, Protein 16.6

BREAKFAST LASAGNA



Breakfast Lasagna image

Do you want something special for breakfast but don't want to spend the entire morning making it? This breakfast lasagna will quickly become a weekend request from your family. We can see why it has become a favorite of Lynn's family. It's sweet and creamy with fresh flavor from the strawberries and blueberries. But, customize...

Provided by Lynn Zak

Categories     Fruit Breakfast

Time 50m

Number Of Ingredients 10

3/4 c sugar
1/4 c all-purpose flour
1/4 tsp salt
1 1/2 c milk
6 egg yolks
1 1/2 tsp vanilla
6 frozen waffles, thawed
6 frozen pancakes, thawed
1 c blueberries
2 c strawberries, sliced

Steps:

  • 1. In a 2 quart saucepan combine sugar, flour, salt, and milk over medium heat. Cook stirring until mixture thickens, about 5 minutes.
  • 2. In a small bowl, beat egg yolks slightly and add slowly to the milk mixture. Stirring constantly, cook till thickened. Remove from heat and add vanilla and stir. Chill until ready to use.
  • 3. TO ASSEMBLE: Spray a 9x13 pan with cooking oil. Place a thin layer of pastry cream in a 9x13 pan.
  • 4. Add waffles and cover with 1/2 cream spreading evenly.
  • 5. Mix 1/2 of the strawberries with 1/2 blueberries and layer on top of cream.
  • 6. Top with pancakes and spread the rest of the cream on top of pancakes evenly.
  • 7. Top with remaining strawberries and blueberries.
  • 8. Bake 20 minutes at 350 degrees.

AMANDA'S BREAKFAST LASAGNA



Amanda's Breakfast Lasagna image

My family begs for breakfast lasagna at least once a week and it's a hit with all of our friends too. I created this last summer when I was looking for something quick and easy to throw together. Sometimes we add bacon for an extra treat.

Provided by Amanda Bryant

Categories     Breakfast

Time 1h

Number Of Ingredients 4

1 lb breakfast sausage
1 pkg cream cheese
1 3/4 c mexican blend shredded cheese
1 pkg refrigerated crescent rolls, extra large butter flavor

Steps:

  • 1. Preheat oven to 350.
  • 2. Brown breakfast sausage in pan over medium heat. Drain when finished.
  • 3. While meat is browning: In a 8x8 glass baking dish spread 4 crescents to make the bottom crust and put in the oven for 7-8 minutes to pre-cook the bottom.
  • 4. When the bottom crust is mostly cooked and starting to become flaky, remove from oven and spread the cream cheese on the bottom. (I have found that microwaving it for 45-60 seconds helps to make it easier to spread)
  • 5. Evenly spread browned breakfast sausage over cream cheese.
  • 6. Spread a generous layer of finely shredded cheese over the sausage.
  • 7. Spread the 4 remaining crescents on top, pinching the seams together to form a crust.
  • 8. Bake for 30-35 minutes or when top crust is nicely browned.

Tips:

  • Choose the right bread: Use a hearty, sturdy bread that can hold up to the weight of the lasagna. Some good options include Italian bread, French bread, or sourdough.
  • Use a variety of cheeses: A combination of cheeses will give your lasagna a more complex flavor. Some good options include mozzarella, ricotta, Parmesan, and Asiago.
  • Don't skimp on the sauce: The sauce is what really makes lasagna so delicious, so don't be afraid to use plenty of it. You can use your favorite store-bought sauce or make your own.
  • Layer the lasagna properly: Start with a layer of bread, then a layer of sauce, then a layer of cheese. Repeat this process until you have used up all of your ingredients.
  • Bake the lasagna until it is golden brown and bubbly: This usually takes about 30 minutes. You may need to cover the lasagna with foil during baking to prevent it from getting too brown.
  • Let the lasagna cool slightly before slicing: This will help the lasagna hold its shape and prevent it from falling apart.

Conclusion:

Breakfast lasagna is a delicious and satisfying dish that is perfect for a special occasion or a lazy weekend brunch. It is easy to make and can be customized to your liking. With its layers of bread, eggs, cheese, and your favorite breakfast meats, breakfast lasagna is sure to be a hit with everyone at the table.

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