Breakfast lasagna is an ingenious meal that gives your breakfast for dinner or dinner for breakfast. Fluffy scrambled eggs and diced ham are sandwiched between layers of French toast with a syrup drizzle and a crispy hash brown crust. Day or night, it’s a hearty meal that’s sure to please any crowd!

My husband and I have an arrangement.

He cooks breakfast every weekend and I sleep in.

I’m all for this.

Coffee in bed? Sign me right up!

But the downside to the arrangement is it comes with a catch.

See he believes that breakfast should only be a breakfast thing and thus turns his nose up at the gloriousness that is breakfast for dinner.

Or at least he did until I served up this breakfast lasagna.

What is breakfast lasagna?

Breakfast lasagna isn’t lasagna in the strict sense of the word.

It’s not layers of pasta, sauce, and cheese.

But it is a breakfast casserole featuring layers of French toast, scrambled eggs, and crispy hashbrowns drizzled in maple syrup for that perfect combination of sweet and savory.

Ingredients

To make this you’ll need:

Eggs– This is meant to feed a crowd so you need between 14 and 16 eggs.
Cream– Heavy cream is best but half and half would also work
French toast– Frozen French toast pieces
Cheese– Shredded cheddar
Ham– Diced
Syrup– Drizzle on as much or as little as you’d like
Shredded hash browns– A 20 ounce refrigerated package
Salt and pepper– To taste
Olive oil

How to Make

Making this breakfast lasagna is fairly easy.

To do it, start by whisking the cracked eggs and cream together in a large bowl.

Once the eggs and cream are frothy, make fluffy scrambled eggs in a large, non stick skillet over medium heat.

Stir them occasionally to prevent sticking.

Remove the cooked eggs from heat and set them aside.

Place 6 slices of French toast in 2 rows of 3 pieces each into the bottom of 9×13″ baking dish sprayed with non stick cooking spray.

Drizzle syrup lightly over top of the French toast.

Spread half of the cooked eggs evenly out over top of the layer of French toast, followed by half of the diced ham, and half a cup of the cheddar cheese.

Repeat the layer once more beginning again with the slices of French toast.

Then, press the hash browns between several layers of paper towels to remove any excess moisture.

Spread the pressed hashed browns evenly over the casserole with the hash browns.

Salt and pepper them to taste, before drizzling them with olive oil.

Bake at 350 degrees for 30-35 minutes.

Then, remove the lasagna from the oven and sprinkle the remaining half cup of cheddar evenly out over top.

Put the dish back in the oven and bake for another 5 minutes or until the cheese is melted and the crust is crisp.

Then remove the dish from the oven and let it rest before slicing and serving.

Drizzle with additional syrup, if desired.

Enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat leftovers in a hot oven until warmed through.

Tips and Tricks

This recipe feeds a crowd. For a smaller group, you can halve the recipe.
We prefer a light drizzle of syrup and like to let each person add more on their individual portions.
You can substitute your preferred breakfast meat. Just make sure you cook it first!

Other Breakfast Casseroles

Breakfast lasagna is one of our favorite hearty meals anytime of day!

Make it and enjoy!

Looking for other breakfast casseroles?

Try these:

If you’ve tried this BREAKFAST LASAGNA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!