Breakfast lasagna

4 Reviews

Breakfast Lasagna

Breakfast lasagna
12
Servings
20 mins
Prep Time
80 mins
Total Time
Contains Gluten icon
Contains Gluten

Ingredients

6

Large Eggs (for French toast)

1/4 cup + 2 tablespoons

Whole Milk (for French toast)

1 1/2 teaspoons

Vanilla Extract (for French toast)

1 1/2 teaspoons

Sugar (for French toast)

1/2 teaspoon

Ground Cinnamon (for French toast)

1/4 cup

Unsalted Butter, divided (for French toast)

18 slices

Cinnamon Raisin Bread (for French toast)

12

Large Eggs (for scrambled eggs)

2/3 cup

Whole Milk (for scrambled eggs)

1/4 teaspoon

Fine Sea Salt (for scrambled eggs)

1/8 teaspoon

Black Pepper (for scrambled eggs)

2 tablespoons

Unsalted Butter, divided (for scrambled eggs)

1/4 cup

Syrup, divided (for lasagna)

4 cups

Jones Dairy Farm Ham, chopped and divided (for lasagna)

3 cups

Shredded Cheddar Cheese, divided (for lasagna)

3 cups

Shredded Hash Browns (for lasagna)

2 tablespoons

Olive Oil (for lasagna)

1/4 teaspoon

Fine Sea Salt (for lasagna)

1/8-1/4

Teaspoon Black Pepper (for lasagna)

Directions

  1. For the French Toast:

    In large mixing bowl whisk eggs, milk, vanilla, sugar and cinnamon until well blended.

  2. Heat 2 teaspoons butter in skillet over medium heat.

  3. Dip slice of cinnamon raisin bread in egg mixture, flip over and place in skillet. Cook until lightly browned, then flip and cook until slightly puffed up and lightly browned. Remove to plate. Repeat with all slices cinnamon raisin bread.

  4. For the Scrambled Eggs:

    While preparing French toast, whisk together eggs, milk, salt and pepper in large mixing bowl (4 quarts or larger) until well blended.

  5. Cook eggs in 2 batches. Melt 1 tablespoon unsalted butter in skillet over medium heat; add half of eggs to pan. Agitate with silicone spatula, cooking until there are curds that are set and only a little wet. Remove to paper-towel lined plate; repeat with remaining butter and eggs.

  6. For the Lasagna:

    Preheat oven to 350˚F. Grease 9×13-inch baking dish and lay out layer of French toast in bottom; cutting pieces in half to cover entire surface without overlapping (8-9 slices).

  7. Drizzle half pancake syrup over French toast. Spread half eggs and ham over French toast, then sprinkle half cheese over that. Repeat with remaining French toast, pancake syrup, eggs and ham.

  8. Press hash browns evenly over ham and eggs; drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes uncovered.

  9. Sprinkle remaining cheese over top and return to oven for 10 minutes. Turn broiler on high and bake for an additional 2-3 minutes, or until cheese is caramelized.

  10. Let sit for 5 minutes before serving. Drizzle with additional pancake syrup, if desired.

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Ratings and Reviews

5

Looks delicious.

5

Delicious recipe

Delicious recipe. If you like sweet and salty you will love this. It is a big casserole and will easily serve 10-12 people from my experience.

5

I have not made this yet but I am thinking of making for tomorrow for Easter brunch. My question is can I make ahead the night before and bake just before going to brunch?

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