Thursday, April 4, 2019

Breakfast Lasagna

Layers of sausage gravy, cheese and noodles work so magically together, you'll wonder why you never ate lasagna for breakfast before..lovin’ it! Serves 6-8 Total Time: 1 hour 


6 tablespoons olive oil, divided 

1 small onion, diced 
1 pinch chili flakes 
1 1/2 lbs breakfast sausage, casing removed
4 tablespoons unsalted butter, divided 
3 tablespoons flour 
2 cups chicken broth 
1 cup milk 
10 large eggs, whisked
1 lb frozen hash browns, browned
10 oz frozen spinach, thawed and drained
2 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
12 oven-ready lasagna noodles
3 tablespoons chopped chives
Salt and pepper, to taste


Preheat oven to 375F. Coat a 9”x13” baking dish with 2 tablespoons of olive oil, set aside. In a large skillet over medium heat add 2 tablespoons olive oil then add the onions until soft and translucent, about 5 minutes. Add in the chili flakes and sausage, stirring occasionally, until cooked through and browned.

Add 2 tablespoons of butter to the skillet, once melted add in the flour until completely combined. Stir in the chicken broth and milk, bring to boil and cook until thickened, about 5 minutes. Season with salt and pepper, remove from heat and set aside to cool.

To assemble lasagna spoon milk mixture on the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom, then top with 1/2 of the eggs, half of the spinach, 1/3 of the sausage mixture, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hash browns . Repeat 2nd layer, third layer noodles, sauce, cheeses and hash browns.

Cover and bake 30 minutes, then uncover and bake an additional 10 minutes. Let rest 10 minutes before slicing. Garnish with chopped chives. Serve. Yum Yum!

You need a covered baking dish for this recipe

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