Not your common breakfast casserole, this breakfast lasagna swaps French toast for pasta and layers in hash browns, smoked ham, cheese and eggs.
Ingredients
For the French Toast:
- 6 massive eggs
- 1/4 cup + 2 tablespoons complete milk
- 1 half teaspoons vanilla extract
- 1 half of teaspoons sugar
- half teaspoon floor cinnamon
- 1/4 cup unsalted butter, divided
- 18 slices cinnamon raisin bread
For the Scrambled Eggs:
- 12 massive eggs
- 2/3 cup whole milk
- 1/four teaspoon best sea salt
- 1/8 teaspoon black pepper
- 2 tablespoons unsalted butter, divided
For the Lasagna:
- 1/4 cup syrup, divided
- 4 cups Jones Dairy Farm Ham, chopped and divided
- 3 cups shredded cheddar cheese, divided
- 3 cups shredded hash browns
- 2 tablespoons olive oil
- 1/four teaspoon excellent sea salt
- 1/8-1/4 teaspoon black pepper
Instruction
For the French Toast:
- In huge mixing bowl whisk eggs, milk, vanilla, sugar and cinnamon till nicely mixed.
- Heat 2 teaspoons butter in skillet over medium warmth.
- Dip slice of cinnamon raisin bread in egg combination, flip over and place in skillet. Cook till gently browned, then turn and cook dinner till barely hyped up and lightly browned. Remove to plate. Repeat with all slices cinnamon raisin bread.
For the Scrambled Eggs:
- While preparing French toast, whisk together eggs, milk, salt and pepper in massive mixing bowl (4 quarts or large) till properly mixed.
- Cook eggs in 2 batches. Melt 1 tablespoon unsalted butter in skillet over medium warmth; upload 1/2 of eggs to pan. Agitate with silicone spatula, cooking till there are curds which can be set and handiest a bit wet. Remove to paper-towel coated plate; repeat with last butter and eggs.
For the Lasagna:
- Preheat oven to 350˚F. Grease 9x13-inch baking dish and lay out layer of French toast in bottom; cutting pieces in half of to cowl whole surface without overlapping (8-9 slices).
- Drizzle half pancake syrup over French toast. Spread half of eggs and ham over French toast, then sprinkle 1/2 cheese over that. Repeat with last French toast, pancake syrup, eggs and ham.
- Press hash browns calmly over ham and eggs; drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes exposed.
- Sprinkle closing cheese over top and go back to oven for 10 mins. Turn broiler on high and bake for a further 2-3 minutes, or until cheese is caramelized.
- Let sit for five minutes before serving. Drizzle with additional pancake syrup, if desired.