Best Breakfast Lasagna Recipes

BREAKFAST LASAGNA

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

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.

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.

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.

BREAKFAST LASAGNA

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

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.

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.

APPLE-APRICOT BREAKFAST LASAGNA

Steps:

• Bring a large pot of salted water to a boil. Add the noodles, and cook according to package directions. Strain into a colander, and toss with oil. Drape the noodles over and around the side of the colander to cool.
• Process the cream cheese, ricotta, eggs, egg yolk and granulated sugar in a food processor until combined and smooth.
• Microwave the preserves, butter and lemon juice in a microwavable medium bowl until the butter melts, about 1 minute. Stir to combine.
• Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Spread 3 tablespoons of the preserves mixture over the bottom. Arrange 4 slightly overlapping noodles to cover the bottom of the dish. Spread 1/3 of the remaining preserves mixture over the noodles. Top with 1/2 the ricotta mixture. Scatter 1/2 the apricots and apple rings over the ricotta, then dust the entire layer with 1/4 teaspoon of the cinnamon. Repeat with another layer of 4 noodles, 1/2 the remaining preserves mixture and the remaining ricotta mixture, apricots and apple rings and 1/4 teaspoon cinnamon. Finish with the remaining 4 noodles, and spread with the remaining preserves mixture. Cover the top with plastic wrap, and refrigerate overnight.
• Meanwhile, swirl the almonds in a small skillet over medium heat until browned and toasted in spots.
• Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the lasagna is very hot and the layers are set, about 40 minutes. Remove the foil, and bake for 10 minutes more. Top with the toasted almonds, and dust with confectioners' sugar. Let sit 10 minutes before cutting and serving. The lasagna can also be eaten at room temperature.

BREAKFAST LASAGNA

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.

DISNEY CRYSTAL PALACE BREAKFAST LASAGNA IN FULL

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.

FRESH FRUIT BREAKFAST LASAGNA

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.

APPLE BREAKFAST LASAGNA

Steps:

• In small bowl, mix sour cream with brown sugar and chill.
• Preheat oven to 350°F.
• Layer 6 toast slices in greased 13x9 baking pan.
• Cover with ham.
• Sprinkle 1 1/2 cup cheese over ham.
• Layer remaining 6 slices toast over cheese.
• Spread pie filling over toast.
• Sprinkle with granola.
• Bake 25 minutes at 350°F.
• Top with remaining cheese.
• Bake additional 5 minutes until cheese melts.
• To serve cut into squares and top with a dollop of sour cream/brown sugar mixture.
• We also like it with butter and maple syrup and totally omit the sour cream but it is great both ways.

BREAKFAST LASAGNA

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.

MAGIC KINGDOM BREAKFAST LASAGNA

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.

SIMPLY BREAKFAST LASAGNA

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 *.

AMANDA'S BREAKFAST LASAGNA

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.

FRENCH TOAST BREAKFAST LASAGNA

Steps:

• In small bowl, combine sugar and sour cream; cover and refrigerate.
• Place 6 slices French toast in bottom of greased 9 x 13 pan.
• Layer ham, 2 cups of cheese and remaining 6 slices of French toast in baking pan.
• Spread pie filling over top; sprinkle granola over apples.
• Bake in preheated 350F oven for 25 minutes.
• Top with remaining 1/2 cup cheddar cheese; bake another 5 minutes until cheese is melted and casserole is hot.
• Serve with sour cream mixture.
• (I have also made this with 1 LB sausage instead of the ham. Another time, when I didn't have the frozen french toast slices, I just made french toast myself and froze it the day before).

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.)

BREAKFAST LASAGNA

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.

BREAKFAST LASAGNA

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.