Breakfast Lasagna

Carla Hall
Servings: 6
1 to 2 hr

The perfect brunch dish!

  • Ingredients
  • step-by-step directions
Egg "Noodles":
  • cooking spray
  • 16 large eggs
  • 1/2 cup milk
  • Kosher salt and freshly ground black pepper (to taste)
Sautéed Spinach:
  • 3 tablespoons olive oil
  • 1 large yellow onion (peeled, medium dice)
  • 2 cloves garlic (peeled, minced)
  • 1 pound fresh spinach
  • Kosher salt and freshly ground black pepper (to taste)
  • 5 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 1 and 3/4 cups Parmigiano-Reggiano (freshly grated, divided)
  • 1 and 3/4 cups Swiss cheese (freshly grated, divided)
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon nutmeg
  • Kosher salt and freshly ground black pepper (to taste)
To Serve:
  • 6 slices Texas toast
  • 3 tablespoons unsalted butter
  • Kosher salt
  • hot sauce (optional)
  • For the Egg "Noodles": Preheat the oven to 400ºF. Grease 2 baking sheets with cooking spray and set aside. Grease a 9x12-inch casserole dish with cooking spray and set aside.
  • In a large bowl, whisk together eggs and milk. Season with salt and pepper and pour eggs into prepared sheet trays, dividing evenly between prepared sheet trays. Transfer to the oven and bake until cooked through, about 5-7 minutes. Remove from the oven and set aside to cool.
  • For the Sautéed Spinach: In a large nonstick skillet over medium-high heat, warm olive oil. Add the onion to the skillet and saute until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute more. Add half of the spinach to the pan, and toss until wilted, and 2-3 minutes. Add the remaining half of spinach and continue to cook until all of the spinach is wilted, about 2-3 minutes more. Season with salt and pepper to taste. Remove from heat and set aside.
  • For the Bechamel: In a large saucepan over medium heat, melt the butter and whisk in the flour until a smooth paste forms. Continue whisking, cooking for about 2 minutes then gradually add the milk. Whisk continuously, cooking until the sauce has thickened slightly and is heated through, about 7-9 minutes. Add the cayenne, nutmeg, 1 cup Parmigiano-Reggiano, 1 cup of Swiss cheese, and season with salt and pepper to taste. Continue to whisk until cheese has melted. Remove from heat and allow to cool slightly.
  • To Assemble: Slice egg trays in half widthwise, creating 4 thin pieces of eggs. Fit one piece into the bottom of the prepared casserole dish and top with 1/4 of the bechamel sauce. Scatter 1/4 of spinach mixture on top of the bechamel sauce and 1/4 of remaining Pamigiano-Reggiano and Swiss cheese. Repeat in that order with remaining egg, bechamel and spinach, finishing with cheeses. Transfer to the oven and bake until lasagna is warmed through, and cheese is golden brown and bubbling, about 15-20 minutes. Remove and allow to cool slightly.
  • To Serve: Preheat a griddle over medium-high heat.
  • Spread both sides of Texas toast with butter and season with salt. Place toast on preheated griddle and cook on both sides until golden brown and toasted, about 2 minutes per side.
  • Slice the breakfast lasagna into 6 equal portions and serve with griddled Texas toast and hot sauce!
  • Tip: Cut the lasagna into small, bite-sized squares, pierce with a toothpick and serve as an appetizer at your next brunch party!
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