Breakfast Egg Lasagna
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Enjoy these individual servings of breakfast lasagna loaded with eggs, hashbrowns, and cheese. A full meal for a lazy Sunday morning or have it as brunch.
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Ingredients
- 12 bread slices lightly toasted
- cheddar cheese grated as per need
For scrambled eggs
- 8 egg
- 2 egg yolks
- 1 tbsp cream
- 1/8 cup milk
- Salt to taste
- Black pepper powder to taste
- 2 tbsp butter
- 1 teaspoon olive oil
For Hash brown potatoes:
- 4 potatoes large, shredded
- Salt to taste
- Black pepper powder to taste
- Table top seasoning/ blend as per need, I used Mrs. Dash
- Olive oil as per need
- Butter as per need
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Instructions
- In a large bowl, combine cream, milk, salt and pepper.
- Add eggs and egg yolks and whisk them till eggs yolks are broken and and mixture looks yellow in color. Over-beating of eggs will break down the proteins and will make the eggs less fluffy.
- Keep a nonstick pan on medium heat. Add butter and oil. Once butter melts, add the egg mixture and let it set for few seconds.
- Once egg starts setting, start pushing the egg mixture from one end to the other and let the eggs flow into the empty space.
- Repeat this till the egg mixture starts to form chunks. Switch off the gas and keep stirring the eggs till the moisture evaporates. The eggs will get cooked in its heat.
- For Hashbrown:-- Heat oil and butter in a nonstick pan. Arrange a thin layer of shredded potatoes in the hot oil. Repeat till all the potatoes is used up.
- Sprinkle salt, pepper and seasoning over the potatoes. Press down the potatoes with the spatula.
- Lightly brown the potatoes and then flip them over carefully. Cook for couple of minutes and remove them to a plate.
- To Assemble: Preheat oven to 180 Deg C (375 Deg F). On a baking tray lined with parchment paper, place slices of bread. Sprinkle grated cheese over them. Spread scrambled eggs over the cheese.
- Place the hashbrowns over the eggs and sprinkle again with cheese. Place another slice of bread and repeat the layer as before. Top it with grated cheese. Bake in oven till cheese melts (about 8-10 minutes).
Notes
- While making this dish, it’s best to start with making the hashbrowns.
- For beautiful hashbrowns, squeeze out all water from the potatoes.
- Keep the shredded potatoes in the freezer for 30 minutes and then use them.
Recipe Nutrition
Calories: 677 kcal | Carbohydrates: 79 g | Protein: 28 g | Fat: 28 g | Saturated Fat: 12 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 8 g | Trans Fat: 0.4 g | Cholesterol: 460 mg | Sodium: 730 mg | Potassium: 1172 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 1030 IU | Vitamin C: 42 mg | Calcium: 261 mg | Iron: 7 mg
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