The Case of the Breakfast Lasagna

I was at a friend’s house a couple of weeks ago and somehow on the topic of cooking and eating and drinking (things I like talking about) we stumbled upon something.

What to do with lasagna noodles, when you want to clean out your cupboard? And it hit me like a speeding train: BREAKFAST. LASAGNA.

I mean, think about it, it’s doable, right? You have a carb, you have a sauce, and you have a protein/ veggie filling. It’s gotta work, right?

Well yesterday I embarked on just that, my first venture into breakfast lasagna. It was definitely good, but I have some new ideas for the next one that I might just have to make this weekend. Who’s coming to brunch?

So I bring you: Chris and the Case of the Breakfast Lasagna.Breakfast Lasagna

It took some time to think through. Store-bought noodles, hand-rolled, potato-based? Something else? And while the cat is not entirely out of the bag after the first go-around, I went with some hash-brown layering to give it an extra breakfasty kick. (It also didn’t hurt that I had some potatoes that started to grow things and were begging to be sliced and diced.)

The filling was a balanced layering job of  sautéed swiss chard (from my garden!), local oyster mushrooms, yellow onion, purple bell pepper, cheese and lots of egg, of course.

This is usually the point where you’ve seen a few photos. Well, yes, that  should have happened. But, my time-planning for brunch preparation wasn’t the best this time around, and my minutes were too short to spare, and taking photos just weren’t really an option if I wanted food to be nearing completion as guests walked in the door.

My Review. So it wasn’t exactly what I was hoping. It was good. It was yummy. But it wasn’t my vision from that night long ago. The consistency here is a bit more like that of a quiche-casserole type of thing, so not quite the lasagna I was going for.

But the good news for you: I have more of a vision, and it’s coming to fruition. As much as I want to tell you all about what my next one is going to be like, I’m going to bite my tongue, avoid my desire to rant (who, me? never.), and instead just make you wait to see the finished product.

Served up with some chocolate-cherry muffins, some fresh squeezed tomato-juice bloody marys and some watermelon gazpacho, it made for quite a lovely Sunday.

Happy eating.

Chris’ Breakfast Lasagna V.1

  • 5 cups, shredded potatoes
  • 1 yellow onion
  • 2 garlic cloves
  • 1 cup shredded cheddar cheese
  • 10 eggs
  • Salt/pepper
  • 1 small bell pepper (I chose a purple one)
  • 1 bunch of swiss chard or other greens
  • 1 pound mushrooms (I used oyster)
  • 1 cup milk
  • 1/4 cup grated parmesan
  • 1 tomato
  1. Preheat your oven to 400 degrees
  2. Grate/shred your potatoes or thaw your frozen ones
  3. Heat some oil in a skillet
  4. Add potatoes, salt and pepper and cook until soft, and just starting to turn brown
  5. Grease a 9 x 13 glass baking pan
  6. Flatten half of the potatoes into the bottom of the pan
  7. Cover with cheddar cheese
  8. Chop the swiss chard into ribbons
  9. In another frying pan, heat a bit of olive oil, add the garlic
  10. Once it begins to sizzle, add the swiss chard and cook until soft and wilted
  11. Add the swiss chard and garlic on top of the lasagna
  12. Add the chopped onion, mushroom and peppers on top next
  13. At this point, you want to make sure everything is fairly flat and even, before the eggs come in and make a mess of everything
  14. Once flattened, salt and pepper to taste.
  15. In a mixing bowl, crack the eggs and then beat in the milk
  16. Once the egg mix is even, pour it on top of the lasagna
  17. Now cover the mixture with the rest of the potatoes
  18. With a spatula, lightly press the potatoes down, making sure the lasagna is nice and even
  19. Now sprinkle the parmesan on top, then place the sliced tomato on top of that
  20. Put in the oven and bake for approximately 45 minutes, or when the top is golden, and it doesn’t look wet
  21. Let sit for 15 minutes before serving and enjoy!

6 responses

  1. Pingback: Breakfast Lasagna 2.0 |

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