Breakfast Lasagna
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:
- Egg McMuffin Casserole
- Monte Cristo Breakfast Casserole
- Breakfast Enchiladas
- Sausage & Pancake Casserole
- Italian Breakfast Bake
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!
Breakfast Lasagna
Ingredients
- 14-16 eggs
- cream
- 12 pieces of frozen french toast
- 1 1/2 cups shredded cheddar cheese
- diced ham
- syrup
- 1 20 oz package of refrigerated shredded hash browns
- salt & pepper
- olive oil
Instructions
- Crack the eggs into a large bowl. Pour in a tablespoon or two of cream and use a whisk to whip them together until frothy and evenly incorporated.14-16 eggs, cream
- Cook the eggs in a large, non stick skillet over medium heat. Stir them occasionally to prevent sticking and break them up into rough chunks as they're cooked. Remove the cooked eggs from heat and set aside.
- Spray a 9x13" baking dish with non stick cooking spray. Place 6 slices of french toast into the bottom of the dish-- in two rows of three each.12 pieces of frozen french toast
- Drizzle syrup lightly over top. Spread half of the cooked eggs evenly out over top, followed by half of the diced ham, and finally 1/2 cup of the cheddar cheese.1 1/2 cups shredded cheddar cheese, syrup, diced ham
- Repeat the layer once more beginning again with the slices of french toast.
- Spread the hash browns out evenly between several layers of paper towels, pressing them to remove any excess moisture. Top the casserole with the hash browns and spread them out evenly over top into a thin layer. Salt and pepper them to taste, before drizzling them with olive oil.1 20 oz package of refrigerated shredded hash browns, salt & pepper, olive oil
- Bake at 350 degrees for 30-35 minutes. Remove the lasagna from the oven and sprinkle the remaining half cup of cheddar evenly out over top. Return the dish to the oven and bake for another 5 minutes or until the cheese is melted and the crust nicely crisped.
- Let the dish rest for a minute or two before slicing and serving. Drizzle with additional syrup, if desired.
Notes
- 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!
Ha! That is too funny! I love breakfast for dinner. Mostly because I love breakfast foods but am not a huge breakfast eater. My husband could usually do without, but indulges by breakfast food needs every once in a while. Now if I could just get him to figure out this whole coffee in bed on the weekends thing….
Coffee in bed is such a magical thing. It will probably make for an even better weekend for him in return. #happywifehappylife right??
Oh, My! Perfection!! I can’t wait for a crowd so I can make this!
Mollie
This is perfect for serving a crowd, especially since it’s so easy to throw another pan together– even at the last minute.
Breakfast dinner is one of the most requested dinners in my house.. I think they’d eat it everyday if I’d let them! They’ll go crazy for the syrup drizzle on this one! Adding it to my arsenal. Thanks so much for linking up with us at You Link It We Make It! We hope you’ll drop by and visit us again! – Kim @ knockitoffkim.com
Can you freeze this?
It should freeze just fine, Cindy. I would freeze it after assembling, but before baking and of course wrap it up/seal it tightly. When you’re ready to use, let it defrost to room temperature before proceeding with the directions and baking.
This looks absolutely fabulous! Lasagna for breakfast. I’ve been wondering where I can get hashbrown crust. Did you make your own hashbrown or you bought them?#FiestaFriday
it’s in the oven now, instead of ham I used cooked crumbled sausage. hoping for the best. thanks for the recipe!
I bet crumbled sausage would taste great in this dish!! Thanks for sharing your idea :)
Does the French toast need to be frozen?
No, it doesn’t have to be Arlene. Fresh, frozen, or defrosted all work. The only difference I’ve noticed is that when cooked from frozen it is thicker than it otherwise would be– but just as yummy.
I feeding 100 and my bread doesn’t fill in all of the gaps. Will that still work? Does it stick to the bottom of the pan? Thanks so much for helping me tweek this.
I don’t think you can plug them 100%, but for the inevitable gaps at one end of the pan since the bread’s not exact– I tore another piece in half and filled in as needed :) No problem! I know y’all will love it! I’d do a light layer of non stick spray just to be safe and again little gaps here and there are fine, I’d just try to avoid any holes by filling in as needed with extra french toast.
Can this be made the night before and put in the fridge?
Yep, you can assemble the night before and refrigerate covered up to 8 hours before baking :)
This is creative!
Thanks, Megan.
Thank you so much.
Great way to use my abundance of eggs from my laying ladies 🐔
This sounds delicious, by french toast do you mean actual french toast or a type of bread? I hope I asked that question in an understandable way. Do I make French toast first if that’s what was meant? Can you buy slices of French toast??
I skimmed the comments and am surprised I’m the only one with this question. LOL Was hoping to find the answer in the comments.
It means actual french toast :) I used frozen french toast slices found in a box in the breakfast aisle of the frozen food section. Hope that helps!