Breakfast Lasagna

When I first saw this recipe I was torn. The combination of cinnamon raisin bread french toast with eggs, sausage, maple syrup and cheese had me intrigued, but not sure how I would like it. Turns out, I loved it. It was a unique combination, but tasted so good.

Breakfast Lasagna

Ingredients:

French Toast

• 6 eggs
• 1/4 cup + 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, divided
• 16-18 slices cinnamon raisin bread

Scrambled Eggs

• 12 eggs
• 2/3 cup milk
• 1/8 teaspoon ground black pepper
• 2 tablespoons unsalted butter, divided

Lasagna

• 1/4 cup maple syrup
• 1 pound breakfast sausage, cooked and crumbled
• 3 cups shredded cheddar cheese, divided
• 3 cups frozen shredded hash browns
• 2 tablespoons olive oil
• 1/4 teaspoon ground black pepper

Directions:

French Toast

1. In a large mixing bowl whisk together the eggs, milk, vanilla, sugar and cinnamon, until well mixed.
2. In a large skillet, heat 2 teaspoons butter, over medium heat.
3. Dip the slices of bread into the egg mixture and place on the skillet. Cook until lightly browned, then flip over and cook on the other side until lightly browned. Remove to a plate and continue with the remaining bread slices. Set aside.

Scrambled Eggs

1. While working on the French toast, in a large bowl whisk together the eggs, milk and black pepper, until well mixed.
2. In a large skillet melt 2 tablespoons butter over medium heat. add in the eggs and cook, stirring often to scramble the eggs. Cook until the eggs are just set and only a little bit wet. If your skillet is not big enough you can do this in two batches, using 1 tablespoon butter for each batch.