1. Food

Breakfast Lasagna Recipe

User Rating 4 Star Rating (11 Reviews)

By

Breakfast Lasagna

Breakfast Lasagna

Diana Rattray
This great tasting breakfast casserole recipe is made with hash browns, eggs, and bacon.

Ingredients:

  • 1 bag (30 ounces) frozen Southern Style hash browns (or 32 ounce bag shredded), thawed
  • salt and pepper
  • 3 cups shredded sharp Cheddar cheese, divided
  • 2 to 3tablespoons butter
  • 12 ounces thinly sliced Canadian bacon
  • 1 1/2 cups chopped onion
  • 1 large green bell pepper, chopped
  • 1 large yellow or red bell pepper, chopped
  • 8 ounces sliced mushrooms
  • 2 medium tomatoes, sliced, optional
  • 12 large eggs
  • 2 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation:

Spread thawed hash browns in a deep 11x14-inch lasagna/roasting pan; season generously with salt and pepper. Sprinkle half of the cheese over the potato layer.

In a large skillet, lightly brown the Canadian bacon slices in 2 tablespoons of butter; set aside. In the same skillet saute the onion, peppers, and mushrooms until tender. Add a little more butter, as necessary.

Spoon vegetable mixture over the cheese layer. Top with sliced tomatoes, if using. Arrange slices of Canadian bacon over the vegetables, overlapping if necessary. Top with remaining cheese.

In a medium bowl, whisk eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the milk; pour over the casserole. Using a spatula, gently press all over to soak with egg mixture. Let stand for 15 minutes. Meanwhile, heat oven to 350°.

Bake casserole for 35 to 45 minutes, until set. Cool slightly before slicing.
Serves 10 to 12.

More Recipes
Mississippi Breakfast Bake With Sausage Patties
Breakfast Casserole Recipe
Bacon and Egg Casserole
Egg and Sausage Bake
Spicy Breakfast Casserole With Andouille Sausage

User Reviews

Reviews for this section have been closed.

 5 out of 5
Hearty Delicious Complete Breakfast!, Member MS.Rhonda

I made this casserole, (for our Christmas breakfast at work), almost entirely by the recipe. I varied in that I used a pint of half and half, plus the 1/2 cup of 2% milk and a bit more (real) butter than called for. I also used 2 cups of 3 blend cheese and 2 cups of sharp cheddar cheese instead of only cheddar cheese. Everything else was as the recipe called for. I was lucky in that my beautiful chickens blessed me with 1/2 dozen fresh brown eggs,(totally unexpected this time of the year) that gave a wonderful taste along with a more rich yellow egg color. I had several requests for the recipe and will definately make it again. The cooking time does need to be adjusted, depending on the depth of the dish it's cooked in. A deeper dish will take longer to bake...if the liquid isn't set in the middle, it isn't done... keep baking until there's no more wiggle and a toothpick comes out clean. Enjoy!

4 out of 4 people found this helpful.

See all 11 reviews

©2014 About.com. All rights reserved.