Breakfast Lasagna
This layered Breakfast Lasagna combines fluffy pancakes, savory breakfast sausage, and melted cheese, making it a delicious and adaptable option for busy mornings.
Ingredients
Pancake Base
- 2 cups Pancake Mix The base for the lasagna.
- 3 large Eggs
- 2 cups Whole Milk (or Almond Milk) Substitution possible.
Filling
- 1 pound Breakfast Sausage Links Can be swapped for plant-based sausage.
- 2 cups Shredded Cheddar Cheese (or Mozzarella) Use your preferred cheese.
- 1/2 cup Maple Syrup For drizzling on top.
- 1 can Non-Stick Baking Spray For preparing the pan.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare your baking pan by spraying it generously with non-stick baking spray.
- In a large bowl, mix together the pancake mix, eggs, and milk until just combined; lumps are okay.
- Cook the breakfast sausage links in a skillet until they’re fully cooked and a bit crispy, about 10 minutes.
Layering and Baking
- Layer the bottom of your baking dish with pancake mixture, half of the cooked sausage, and a layer of cheese.
- Repeat the layering process and top with the remaining pancake mixture and two cups of cheese.
- Drizzle with maple syrup.
- Bake for about 35-40 minutes or until bubbly and golden on top.
- Allow to cool for about 10 minutes, slice, and enjoy!
Notes
This dish can be prepared ahead and stored overnight. Leftovers can be stored in an airtight container in the fridge for up to three days.