Best Aunt Pinkies Breakfast Lasagna Recipes

SAUSAGE GRAVY BREAKFAST LASAGNA

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

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.

BRUNCH LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, beat eggs and milk. In a large nonstick skillet coated with butter-flavored cooking spray, cook eggs over medium-low heat until set but moist. Remove from the heat. Drain noodles., Spread 1/2 cup Alfredo sauce in a greased 10-in. square baking dish or 13x9-in. baking dish. Layer with three lasagna noodles (trim noodles if necessary to fit dish), ham, green pepper and onions., Top with half of the remaining Alfredo sauce and the remaining noodles. Layer with scrambled eggs, cheddar cheese and remaining Alfredo sauce. Sprinkle with Parmesan cheese., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10 minutes before cutting.

SPICY BREAKFAST LASAGNA

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.

AUNT PINKIE'S BREAKFAST LASAGNA

Steps:

• 1. Pre-Heat oven to 400 degrees.
• 2. You can use your favorite sausage gravy recipe if you have one just reduce the milk or cream to compensate for the juice from the tomatoes.
• 3. Make sauce: Brown the sausage and remove from pan. In the same pan, cook the onions in the sausage drippings to lightly brown (if you use a lean sausage like i do add a couple tablespoons oil or butter). Add in the butter and flour and stir well, cooking for about 3 minutes to take out the raw flour taste. Whisk in the milk and diced tomatoes with juice. Bring to a simmer. and add the sausage back in. If sauce seems to thick add in more milk if to thin add in flour in small amounts letting it thicken up each time you add a teaspoon of flour until it is at a gravy thickness. reduce to lowest heat and cover to avoid gravy skim as we call it :)
• 4. In a bowl, crack and whisk together eggs lightly salt and pepper if you want to (I add a couple tablespoons water to make sure they do not set to fast but this totally up to you ). Get a non stick frying pan ready with a little oil to cook the eggs. Scramble eggs until just starting to set and remove from heat to where you will be building the dish.
• 5. Remove sauce (gravy) to work area and let's get ready to layer :)
• 6. put about 1/2 cup gravy into bottom of 9x13 inch pan (or whatever is your favorite lasagna pan) add layer of oven ready lasagna noodles, layer of semi-cooked eggs, sprinkle of green onions, sprinkle of red peppers, 1/3 of Ricotta cheese just dolloped in random spots, 1/3 of cheddar and 1/3 of Mozzarella, now pour a ladle of sauce (gravy) over this and and repeat until you have 3 layers. Cover top layer of noodles with as much gravy as you can fit on it and top with remaining cheese. Spray a piece of tinfoil large enough to cover dish with cooking spray or brush with oil or butter to keep from sticking to cheese and cover tightly
• 7. Bake in pre-heated 400 degree oven for 30 mins. Remove foil and bake another 15 mins or until brown and bubbly. If you like a browner cheese just cook under broiler for a few mins watching closely to avoid burning. Let cool for 15 mins or longer to set.
• 8. I serve this for breakfast and dinner both and I serve it with a cornmeal biscuit (recipe posted)
• 9. This recipe is freezer safe for 2 weeks just make it ahead (uncooked), thaw it out and cook it the same as above directions. And pre-cooked freezer safe also, just defrost in microwave until heated through. (I have found to reheat from frozen state it is best to use defrost mode. I just defrost for a couple of minutes at a time.)