Breakfast Lasagna
Breakfast Lasagna
Pamela Brown
print recipe
Rating:
5.0 (1 rated)
Servings:
12

Ingredients

  • Bechamel Sauce

    • 2 ounces unsalted butter
    • 1/4 teaspoon salt
    • 2 tablespoons unbleached all-purpose flour
    • 3 cups milk, warmed (for thicker sauce, use 2 1/2 cups)
  • Lasagna Filling

    • 3 tablespoons olive oil
    • 2 pounds mushrooms (crimini, button, shiitake) or zucchini (without seeded core)
    • 1 yellow onion
    • 1 pound Applewood smoked bacon
    • 1/4 teaspoon sea salt
    • 9 eggs, divided
    • 3 tablespoons butter or olive oil
    • 2 cups sharp cheddar cheese, freshly grated
    • 2 cups smoked gouda, freshly grated
  • Lasagna

    • 9 no-boil lasagna noodles
    • Salt to taste
    • Pepper to taste
    • Paprika to taste

Preparation

Prepare the béchamel sauce: melt the butter in a medium sauce pan. Stir in the salt and flour and cook until it reaches a light blonde color.

Slowly whisk in the milk and continue stirring until it lightly simmers. Season to taste with salt and pepper. Remove from the heat, cover with a lid and set aside.

Preheat the oven to 350°F. Coat the bottom of a 9" x 13" casserole dish with butter and sprinkle on lightly the salt and black pepper.

In a deep skillet, heat 3 tablespoons of olive oil over medium heat. Thinly slice the onion and mushrooms and sauté together until they’re cooked down to about half the volume, approximately 5 minutes. Alternatively, if you’re using zucchini, cut sides off to leave a 1-inch core intact and discard the core. Dice the zucchini into 1/4 pieces and sauté with the onions.

Cook the bacon in the microwave until crispy. Set aside to cool and crumble.

Crack 6 of the eggs into a bowl and whisk to scramble. Melt the butter in a large non-stick pan and add the eggs. Cook only about half-way and leave them loose.

Using a ladle, spread a thin coating of the béchamel sauce on the bottom of the prepared pan and cover with three lasagna noodles. Spread more sauce on top of the noodles, then layer half of the cooked down mushrooms and onions, followed by half of the gouda. Add another layer of 3 lasagna noodles, then spread with the partially cooked scrambled eggs, bacon, one half of the cheddar cheese and more of the sauce. Add the final layer of 3 lasagna noodles. Cover with the remaining sauce, mushroom-onions mixture and the remaining cheeses. Sprinkle salt, pepper and paprika to taste across the top.

Create three tablespoon-sized wells in the top layer, then crack and drop an egg into each one.

Bake for 30 to 40 minutes or until the sides bubble and the top is lightly browned. Loosely cover with aluminum foil if the top is cooking too fast.

Remove from the oven and rest for 5 minutes before slicing into squares to serve. 

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Breakfast Lasagna made with bacon and eggs? TODAY Food says ‘si!’

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