Disclosure: I was compensated by Jones Dairy Farm for developing this recipe and writing this post. As always, all opinions remain my own. Thank you for supporting the brands that support Poet in the Pantry!
Open the fridge door and what greets you? A hunk of ham, leftover from the festivities of the day prior. Now what? You could just slice it up and reheat it. That’s what you’d normally do. But that’s so…yesterday. And now? It’s today. And you really need something else to do with all that ham. You need a new idea. You need…Breakfast Lasagna.
Breakfast Lasagna breaks from tradition by replacing pasta noodles with cinnamon raisin French toast. You read that right: there’s no pasta in this dish. Instead, it’s an inventive assembly of breakfast delights that allows you to have it all…in one serving! The whole family loved it–and yours will, too!
This is also a fabulous make-ahead meal. My husband’s family gets together for brunch on New Year’s Day, and Breakfast Lasagna is a perfect potluck dish to bring to such a gathering. Just heat and eat–don’t forget the syrup!
- 6 large eggs
- ¼ cup + 2 Tablespoons whole milk
- 1½ teaspoons vanilla extract
- 1½ teaspoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter
- 18 slices cinnamon raisin bread
- 12 large eggs
- ⅔ cup whole milk
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- 2 Tablespoons unsalted butter
- ¼ cup pancake syrup, divided
- 4 cups chopped leftover Jones Dairy Farm ham, divided
- 3 cups shredded Cheddar cheese blend, divided
- 3 cups shredded hash brown
- 2 Tablespoons olive oil
- ¼ teaspoon fine sea salt
- ⅛-1/4 teaspoon black pepper
- In a large mixing bowl, whisk the eggs, milk, vanilla, sugar, and cinnamon until well blended.
- Heat 2 teaspoons butter in a skillet over medium heat.
- Dip a slice of cinnamon raisin bread in the egg mixture, flip over, then place in the skillet. Repeat.
- Cook until lightly browned, then flip over and cook until slightly puffed up and the other side is lightly browned. Remove to a plate.
- Repeat until you have 18 slices of French toast.
- While you’re preparing the French toast, whisk together the eggs, milk, salt, and pepper in a large mixing bowl (4 quarts or larger) until well blended.
- Cook the eggs in 2 batches: melt 1 Tablespoon unsalted butter in a skillet over medium heat, then add half the eggs to the pan. Agitate with a silicone spatula, cooking until you have curds that are set and only a little wet. Remove to a paper-towel lined plate, then repeat with the remaining eggs.
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish and lay out a layer of French toast in the bottom; you will probably have to cut some pieces in half to cover the entire surface without overlapping (8-9 slices).
- Drizzle half the pancake syrup over the French toast.
- Spread half the eggs and ham over the French toast, then sprinkle half the cheese over that.
- Repeat with the remaining French toast, pancake syrup, eggs, and ham.
- Press the hash browns evenly over the ham and eggs, then drizzle with the olive oil. Sprinkle the salt and pepper over that.
- Bake for 30 minutes uncovered.
- Sprinkle the remaining cheese over the top and return to the oven for 10 minutes.
- Turn the broiler on high and bake for an additional 2-3 minutes, or until the cheese is caramelized.
- Let sit for 5 minutes before serving. Drizzle with additional pancake syrup, if desired.