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Breakfast Lasagna

Carrie @ poet in the pantry
3 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast/Brunch
Servings 12

Ingredients
  

French Toast

  • 6 large eggs
  • 1/4 cup + 2 Tablespoons whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter
  • 18 slices cinnamon raisin bread

Scrambled Eggs

  • 12 large eggs
  • 2/3 cup whole milk
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper
  • 2 Tablespoons unsalted butter

Lasagna

  • 1/4 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
  • 1/4 teaspoon fine sea salt
  • 1/8-1/4 teaspoon black pepper

Instructions
 

French Toast

  • 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.

Scrambled Eggs

  • 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.

Lasagna

  • 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.

Notes

Don't have any leftover ham? Substitute cubed Jones Dairy Farm ham steaks or family ham!