Sausage Gravy Breakfast Lasagna Food

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

Ingredients

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.

QUICK & EASY SAUSAGE GRAVY

Quick & Easy Sausage Gravy image

Breakfast doesn't get any heartier or more satisfying than this home-style classic. No one will leave the table hungry! -John Wilhelm, Richmond, Virginia

Provided by Taste of Home

Time 25m

Yield 6 cups.

Number Of Ingredients 7

Ingredients

2 pounds bulk pork sausage
1/3 cup all-purpose flour
3 teaspoons pepper
2 teaspoons sugar
1/2 teaspoon salt
2 cups 2% milk
2 cans (5 ounces each) evaporated milk

Steps:

In a Dutch oven, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles (do not drain). Stir in flour, pepper, sugar and salt; cook and stir 1-2 minutes. Stir in all the milk. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until thickened, stirring occasionally.

Nutrition Facts : Calories 446 calories, Fat 34g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 1075mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 20g protein.

SAUSAGE BREAKFAST GRAVY (FOR BISCUITS)

Sausage Breakfast Gravy (For Biscuits) image

I've found that adding a little cream to the sausage gravy makes all the difference in the world! Easy (and delicious) biscuit recipe = Recipe #263699

Provided by Galley Wench

Categories Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb pork sausage (Jimmy Dean works great)
2 tablespoons butter
1/4 teaspoon sage, ground (optional)
6 tablespoons flour
4 cups milk
1/2 cup cream (adjust to need)
1/2 teaspoon Worcestershire sauce
salt and black pepper

Steps:

Saute sausage in a large saucepan over medium heat until done.
Drain off excess grease.
Stir in the butter until its melted; stir in sage.
Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage.
Gradually stir in the milk, and worchestershire.
Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
Stir in cream as desired.
Serve immediately.

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