Scrumptious Breakfast Egg Lasagna: A Savory Brunch Bake
1 hour 50 minutes
1281 reads
About Scrumptious Breakfast Egg Lasagna: A Savory Brunch Bake
Craving a breakfast that's both comforting and exciting? This Breakfast Egg Lasagna is the answer! Imagine layers of toasted bread, fluffy scrambled eggs, crispy hash browns, and melted cheese – a symphony of flavors and textures perfect for a lazy weekend or busy weekday.This easy-to-assemble dish is a true crowd-pleaser, guaranteed to tantalize your taste buds. From the satisfying crunch of the hash browns to the creamy melt of the cheese, every bite is a delicious way to start your day.
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Recipe Time & More
Prep20 minutes
Cook1 hour 30 minutes
Total1 hour 50 minutes
Ingredients
For the Scrambled Eggs
- 8 Large Eggs
- 2 Large Egg Yolks
- 1 Tbsp Heavy Cream
- 1/8 Cup Milk
- Salt to taste
- Pepper to taste, black
For the Hash Browns
- 4 Large Potatoes shredded
- Salt to taste
- Pepper to taste, black
- Tabletop Seasoning Blend such as mrs. dash, to taste
- Tbsp Olive Oil as needed
- Tbsp Butter as needed
For the Lasagna
- 12 Slices Of Bread lightly toasted
- cup Cheddar Cheese grated
- 2 Tbsp Butter
- 1 Tsp Olive Oil
Instructions
- In a large bowl, whisk together the heavy cream, milk, salt, and pepper.
- Add the eggs and egg yolks to the bowl. Whisk gently until the yolks are broken and the mixture is light yellow. Avoid over-whisking, as this can make the eggs tough.
- Heat the butter and olive oil in a large nonstick skillet over medium heat. Once the butter is melted, pour in the egg mixture.
- Let the eggs set for a few seconds, then gently push the cooked egg from one side of the pan to the other, allowing the uncooked egg to flow underneath. This creates large, soft curds.
- Continue cooking and pushing the eggs until they are mostly set but still slightly moist. Remove the pan from the heat and continue stirring gently as the eggs finish cooking from the residual heat. This prevents overcooking.
- In the same skillet, heat the olive oil and butter over medium heat. Add the shredded potatoes in a thin, even layer.
- Season the potatoes with salt, pepper, and tabletop seasoning. Press down gently with a spatula to ensure even browning.
- Cook until the bottom layer is golden brown and crispy. Carefully flip the hash browns and cook for a few more minutes until browned on the other side. Transfer to a plate.
- Preheat the oven to 375°F (180°C). Line a baking sheet with parchment paper. Arrange 6 slices of toasted bread on the baking sheet.
- Sprinkle a layer of grated cheese over the bread. Top with the scrambled eggs, followed by the hash browns, and another layer of cheese. Place the remaining bread slices on top and repeat the layers, ending with cheese. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
Recipe Notes
Good To Know
- Start by making the hashbrowns.
- For best results, squeeze out all the water from the potatoes before cooking.
- Freeze the shredded potatoes for 30 minutes before using them.
Expert Tips
- Use a potato ricer or the fine side of a box grater to shred the potatoes for even cooking.
- Don't overcrowd the pan when cooking the hashbrowns. Cook in batches for optimal crispiness.
- Season the hashbrowns generously with salt and pepper, or try adding other spices like paprika or garlic powder.
Storage Instructions
- Store leftover hashbrowns in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, or in the oven at 350°F (175°C) until heated through.
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Recipe Nutrition
Calories: 677kcalCarbohydrates: 79gProtein: 28gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 460mgSodium: 730mgPotassium: 1172mgFiber: 8gSugar: 7gVitamin A: 1030IUVitamin C: 42mgCalcium: 261mgIron: 7mg
Sonia Shringarpure
Articles: 17
3 Comments
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This looks so appealing! Thanks for sharing.
This looks delightful! Thanks for the recipe.
Such a perfect dish! Thank you.