Breakfast Lasagna Food

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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.

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.

BREAKFAST LASAGNA



Breakfast Lasagna image

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

Provided by Queenofcamping

Categories     Breakfast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 slices whole wheat bread or 8 slices white bread
8 slices lean baked ham
8 slices American cheese
8 slices swiss cheese
1/4 teaspoon dry mustard
3/4 teaspoon minced onion
4 eggs
2 cups milk
1 1/2-2 cups corn flakes, crushed
1/4 cup melted margarine
salt and pepper

Steps:

  • Layer in a large casserole dish sprayed with cooking spray 4 slices of bread, 4 slices of ham, 4 slices of each cheese.
  • Repeat.
  • Mix eggs, milk, mustard, and onion and pour over layers.
  • Cover and refrigerate overnight.
  • In the morning cover with corn flakes and drizzle melted margarine over.
  • Bake at 350 for 30 to 40 minutes uncovered.
  • Prep time does not include overnight time.

Nutrition Facts : Calories 734.9, Fat 45.1, SaturatedFat 21.4, Cholesterol 272.8, Sodium 985.9, Carbohydrate 43.9, Fiber 4.1, Sugar 5.2, Protein 39.1

BREAKFAST LASAGNA



Breakfast Lasagna image

I love lasagna, and I love it more for breakfast. This recipe is no exception. I cooked it in one huge pan with multiple layers instead of two 8-inch round baking pans. It made the mother of all lasagnas. One baking round serves 8. Recipe courtesy of TheFoodinmyBeard and tablespoon.com.

Provided by AmyZoe

Categories     Breakfast

Time 1h

Yield 2 8 inch baking pans, 16 serving(s)

Number Of Ingredients 11

1 lb lasagna noodle
8 eggs
1 cup mozzarella cheese
1 cup cheddar cheese
1 cup ricotta cheese
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 lb breakfast sausage
1 onion
14 ounces tomatoes, diced

Steps:

  • Make the sauce: Brown the sausage and remove from pan. In the same pan cook the onions to lightly brown. Add in the butter and flour and stir well, cooking for about 2 minutes. Whisk in the milk and bring to a simmer. Remove from heat and add the sausage back inches Strain the diced tomatoes and stir in the sauce.
  • Cook the noodles in a pot of boiling water until tender.
  • In a small bowl, crack and whisk two eggs. Prepare a frying pan to cook the eggs that is the same size as your round baking dishes.
  • In the baking dish, start with a thin layer of sauce, followed by the first layer of noodles, then some more sauce and all three cheeses. Cook the first egg round for only a few minutes without flipping until it has just barely set on top. Transfer the egg to the top of the noodles then repeat with another layer of everything.
  • Top with a final layer of pasta and a little more cheese and and sauce and bake at 400 for about 15 minutes.
  • If you want to save this in the fridge or freezer to make ahead for later, boil the pasta a little less and bake a little longer before serving.

Nutrition Facts : Calories 365.1, Fat 20.1, SaturatedFat 9.2, Cholesterol 147.6, Sodium 385.9, Carbohydrate 26.3, Fiber 1.4, Sugar 2, Protein 18.9

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.

SIMPLY BREAKFAST LASAGNA



Simply Breakfast Lasagna image

Ready, Set, Cook! Special Edition Contest Entry: This is a breakfast "take" on the ever popular Lasagna. Full flavor and very filling. It is very easily doubled for a larger crowd.

Provided by Larks Country Heart

Categories     Breakfast

Time P1DT45m

Yield 6 serving(s)

Number Of Ingredients 14

1 (16 ounce) cottage cheese
1/4 cup green onion
1/4 cup white onion
1 cup frozen spinach
9 eggs
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces cooked lasagna noodles
1/2 lb spicy sausage
1/2 lb bacon
1 cup Kraft Shredded Monterey Jack Cheese
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
4 slices muenster cheese

Steps:

  • Mix together the cottage cheese and shredded cheese.
  • In a small pan saute the onions,until tender.
  • Drain and then add to the cooked sausage and bacon.
  • In a separate bowl beat together the eggs, milk, salt and pepper.
  • Then cook to a soft scramble, set aside.
  • Next lightly spray a 9x9 baking dish.
  • First layer 3 noodles in the bottom of pan.
  • Cover with half of the hash browns, 1/2 of the scramble eggs,.
  • 1/2 of the sausage/onion mixture, 1/2 cheese mixture, 1/2 Spinach.
  • Repeat with remaining ingredients a second time.
  • Finish off with the 4 slices Muenster Cheese.
  • Cover and chill for 8 hrs or overnight.
  • Let lasagna set at room temperature 30 minutes before placing inches.
  • a preheated oven of 350 degrees.
  • Uncover and bake for 45 minutes, or until cooked through.
  • *Let set for 5 minutes before cutting *.

Nutrition Facts : Calories 637.7, Fat 46, SaturatedFat 17.6, Cholesterol 366.6, Sodium 1233.8, Carbohydrate 18.2, Fiber 1.7, Sugar 3.4, Protein 36.2

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.

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

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

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

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