Monday, February 7, 2011

Breakfat Lasagna

Last Tuesday I made a breakfast lasagna to contribute to the Black History month breakfast and it was a hit.
I made a vegetarian version (no meat but lotsa eggs) and a bacon version and while they didn't exactly fit with the salt fish and ackee, cocobread, and other more caribbean themed foods, both lasagna's disappeared pretty quickly.
I even heard one of the workers come down and ask the woman who works across from me if she knew who brought in the breakfast lasagna. I wrote out the recipe for her on a post-it!
I made one for John tok take to work with him also and it had similar results.
This is a recipe that came from my mom and possible came from my aunt Wendy before that.
If you've got people coming over on the weekend, want an easy and delicious breakfast, or just love all foods breakfast - make this. You can jazz it up to your own specifications. Bacon, sausage, peppers, etc. I promise you will not be disappointed.
Breakfast Lasagna

  • Grease a large pan with butter or spray. Evenly spread 1 pkg frozen hash browns over the bottom of the pan.
  • Cut 6 strips of bacon width-wise into smaller peices. Dice 1 onion. Spread bacon and onion evenly over top of the hash browns. Add in any other ingredients you like: sausage, green pepper, mushroom, spinach, etc.
  • In a bowl, beat 8 eggs together with 1/3 cup milk and pour over top of the hash browns. Sprinkle 1 cup grated cheese over top. Cover with plastic wrap and let sit in the fridge over night. **You can omit this step if necessary and bake it right away.
  • Preheat oven to 350 degrees and bake for 30-45 minutes, until cheese is bubbly and melted.
Man, I want more breakfast lasagna!

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