Aunt Pinkies Breakfast Lasagna Recipes

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PANCAKE LASAGNA



Pancake Lasagna image

Provided by Eric Greenspan

Time 2h15m

Yield 12 servings

Number Of Ingredients 21

3 cups buttermilk
1/2 cup milk
1/3 cup butter, melted, plus more for skillet
3 eggs
3 cups all-purpose flour
4 tablespoons white granulated sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
30 strips apple-smoked bacon
30 links good breakfast sausage
1/2 bunch fresh sage, chopped
25 eggs
Butter, for the skillet
About 1/2 cup heavy cream
1/2 cup butter
1/2 cup all-purpose flour
1/2 gallon heavy cream
4 cups maple syrup
Butter, for greasing
2 pounds shredded Cheddar
1 cup maple syrup

Steps:

  • Preheat the oven to 375 degrees F.
  • For the pancakes: Mix the buttermilk, milk, melted butter and eggs in a large mixing bowl. In a separate bowl, mix the flour, white sugar, baking powder and baking soda. Slowly whisk the dry mix into the wet mix with a whisk until incorporated.
  • In a buttered large skillet, ladle 8 ounces of batter at a time. Brown each side, flipping when browned and beginning to bubble. Remove the pancake and continue to cook until all the batter is done. Square off the edges of each pancake and set aside.
  • For the bacon and sausage: Place a grill rack over a baking tray. Line the rack with the bacon strips and bake until crispy, about 15 minutes. Reserve the rendered grease in a large saucepot.
  • Line a baking tray with the sausage links and bake until cooked through, about 15 minutes. Chop the sausage finely, add the chopped sage and mix.
  • For the eggs: Whisk the eggs until smooth. Cook in a buttered large skillet over medium heat until cooked through. Place in a blender and add enough cream until blended smoothly. Remove and let cool.
  • For the maple bechamel: Add the butter and flour to the reserved bacon fat in the large saucepot and make a roux. Add the cream and maple syrup and cook over low heat, stirring until thickened, about 30 minutes. The sauce should have the consistency of gravy.
  • To assemble: Butter a casserole dish, and line the bottom with a single layer of pancakes. Lightly spread the bechamel over the pancakes until covered. Place the chopped sausage on top of the pancakes, spreading evenly until covered. Spoon half the egg mixture over the sausage and spread until evenly dispersed. Add another layer of the bechamel, and then add a layer of shredded cheese. Add another layer of pancakes, then bechamel, then bacon strips, bechamel again, then eggs and finish with a liberal covering of cheese. Bake until the cheese has melted on top and begun to get crispy, about 10 minutes. Remove from the oven and let cool. Then cut portions of lasagna.
  • Place a portion of lasagna on the plate and spoon the syrup over the top to taste.

SPICY BREAKFAST LASAGNA



Spicy Breakfast Lasagna image

It's fun to cook something new for family and friends-especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 16 servings.

Number Of Ingredients 13

3 cups 4% cottage cheese
1/2 cup minced chives
1/4 cup sliced green onions
18 large eggs
1/3 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 lasagna noodles, cooked and drained
4 cups frozen shredded hash browns, thawed
1 pound bulk pork sausage, cooked and crumbled
8 ounces sliced Monterey Jack cheese with jalapeno peppers
8 ounces sliced Muenster cheese

Steps:

  • Combine cottage cheese, chives and onions; set aside. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; set aside. , Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half the cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 366 calories, Fat 23g fat (11g saturated fat), Cholesterol 256mg cholesterol, Sodium 640mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

BREAKFAST LASAGNA



Breakfast Lasagna image

This is one hearty lasagna. It will be great for a brunch or big weekend breakfast. But, it would be great for dinner too! The milk sauce takes a bit of time, but it's the glue that brings the whole dish together. The Italian sausage, the mixture of cheeses and eggs create layers of yumminess! Plus, I love that you can make this...

Provided by Sylvia Waldsmith

Categories     Meat Breakfast

Time 2h10m

Number Of Ingredients 15

9 uncooked lasagna noodles
1 lb bulk Italian sausage (sweet or hot), cooked and crumbled
12 large eggs, beaten
1/2 c milk
1 1/2 c shredded mozzarella cheese, divided
1 1/2 c shredded sharp cheddar cheese, divided
1/3 c shredded Parmesan cheese
1 Tbsp vegetable oil
1 medium onion, chopped
1/3 c all-purpose flour
3 1/2 c milk
1 tsp salt
1/2 tsp ground black pepper
1 tsp hot sauce (optional - to taste)
1/4 tsp ground nutmeg

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 13" x 9" baking dish with non-stick cooking spray.
  • 2. Beat together eggs and 1/2 cup milk.
  • 3. In a large saute pan, scramble eggs over low heat until just set, remove from heat.
  • 4. In a large saute pan, over medium high heat, cook Italian Sausage until browned.
  • 5. Remove from pan and drain on paper towels.
  • 6. In same skillet, add the vegetable oil and sauté the onions until softened.
  • 7. Add flour and cook over medium heat for 2 minutes.
  • 8. Whisk together milk, add salt, pepper, nutmeg and hot sauce (if using).
  • 9. Add to onions and continue to cook over medium heat.
  • 10. Bring to a simmer and cook for 2 minutes, remove from heat.
  • 11. Mix together 1 cup mozzarella, 1 cup cheddar and Parmesan cheese. (Reserve remaining cheese for top)
  • 12. In a baking dish (13" x 9"), spray bottom with non-stick cooking spray. Spread ½ cup of milk mixture evenly in pan.
  • 13. Evenly space 3 lasagna noodles over sauce. Pour 1 cup sauce over noodles.
  • 14. Evenly spread 1/3 each of sausage, scrambled eggs and mixed cheeses over noodles, repeat layers two more times....noodles, milk, sausage, eggs and cheese, ending with cheese.
  • 15. Cover with foil and bake for 1 hour. Remove foil and sprinkle with remaining ½ cup mozzarella and cheddar cheeses. Bake for an additional 15 - 20 minutes. Allow to sit and rest for at least 15 minutes before serving.
  • 16. You can make this the night before and refrigerate it. Assemble it completely and cover with foil, do not bake. Remove breakfast lasagna from refrigerator 30 minutes prior to baking. Bake for time given in Step 15.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

BRUNCH LASAGNA



Brunch Lasagna image

A professional cook, I appreciate make-ahead dishes like this one. Pop it into the oven before guests arrive...add fresh fruit and muffins...and you have an instant brunch. You can serve it as a hearty supper, too, drizzled with a little salsa.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 9 servings.

Number Of Ingredients 10

6 lasagna noodles
8 large eggs, beaten
1/2 cup whole milk
Butter-flavored cooking spray
2 jars (16 ounces each) Alfredo sauce
3 cups diced fully cooked ham
1/2 cup chopped green pepper
1/4 cup chopped green onions
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large bowl, beat eggs and milk. In a large nonstick skillet coated with butter-flavored cooking spray, cook eggs over medium-low heat until set but moist. Remove from the heat. Drain noodles., Spread 1/2 cup Alfredo sauce in a greased 10-in. square baking dish or 13x9-in. baking dish. Layer with three lasagna noodles (trim noodles if necessary to fit dish), ham, green pepper and onions., Top with half of the remaining Alfredo sauce and the remaining noodles. Layer with scrambled eggs, cheddar cheese and remaining Alfredo sauce. Sprinkle with Parmesan cheese., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 408 calories, Fat 24g fat (13g saturated fat), Cholesterol 257mg cholesterol, Sodium 1175mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

AUNT PINKIE'S BREAKFAST LASAGNA



Aunt Pinkie's Breakfast Lasagna image

This breakfast lasagna is the one I always looked forward to eating at my Aunt Pinkies house she made it every time I came to stay! (She used regular lasagna noodles but i changed it to the oven ready and they do great in this recipe) This is now a huge favorite in my home and when I make it I have to triple it so my son and my...

Provided by Gina Davis

Categories     Casseroles

Time 1h45m

Number Of Ingredients 16

BASE INGREDIENTS
1 box oven ready lasagna noodles
8 large eggs
2 c mozzarella cheese divided
2 c cheddar cheese divided
16 oz tub ricotta cheese (more or less depending on your taste)
4 green onions chopped
1/2 red bell pepper (optional)
SAUCE INGREDIENTS
1 lb bulk sausage (i use swaggerty's for everything)
4 Tbsp butter or oil
4 Tbsp flour
2 c milk (more if gravy is to stiff but add after tomatoes because of the liquid in them)
1 can(s) 14.5 oz can diced tomatoes
salt and pepper to taste
1/2 small sweet onion

Steps:

  • 1. Pre-Heat oven to 400 degrees.
  • 2. You can use your favorite sausage gravy recipe if you have one just reduce the milk or cream to compensate for the juice from the tomatoes.
  • 3. Make sauce: Brown the sausage and remove from pan. In the same pan, cook the onions in the sausage drippings to lightly brown (if you use a lean sausage like i do add a couple tablespoons oil or butter). Add in the butter and flour and stir well, cooking for about 3 minutes to take out the raw flour taste. Whisk in the milk and diced tomatoes with juice. Bring to a simmer. and add the sausage back in. If sauce seems to thick add in more milk if to thin add in flour in small amounts letting it thicken up each time you add a teaspoon of flour until it is at a gravy thickness. reduce to lowest heat and cover to avoid gravy skim as we call it :)
  • 4. In a bowl, crack and whisk together eggs lightly salt and pepper if you want to (I add a couple tablespoons water to make sure they do not set to fast but this totally up to you ). Get a non stick frying pan ready with a little oil to cook the eggs. Scramble eggs until just starting to set and remove from heat to where you will be building the dish.
  • 5. Remove sauce (gravy) to work area and let's get ready to layer :)
  • 6. put about 1/2 cup gravy into bottom of 9x13 inch pan (or whatever is your favorite lasagna pan) add layer of oven ready lasagna noodles, layer of semi-cooked eggs, sprinkle of green onions, sprinkle of red peppers, 1/3 of Ricotta cheese just dolloped in random spots, 1/3 of cheddar and 1/3 of Mozzarella, now pour a ladle of sauce (gravy) over this and and repeat until you have 3 layers. Cover top layer of noodles with as much gravy as you can fit on it and top with remaining cheese. Spray a piece of tinfoil large enough to cover dish with cooking spray or brush with oil or butter to keep from sticking to cheese and cover tightly
  • 7. Bake in pre-heated 400 degree oven for 30 mins. Remove foil and bake another 15 mins or until brown and bubbly. If you like a browner cheese just cook under broiler for a few mins watching closely to avoid burning. Let cool for 15 mins or longer to set.
  • 8. I serve this for breakfast and dinner both and I serve it with a cornmeal biscuit (recipe posted)
  • 9. This recipe is freezer safe for 2 weeks just make it ahead (uncooked), thaw it out and cook it the same as above directions. And pre-cooked freezer safe also, just defrost in microwave until heated through. (I have found to reheat from frozen state it is best to use defrost mode. I just defrost for a couple of minutes at a time.)

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