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Breakfest Lasagna Recipe

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This recipe for Breakfest Lasagna, by , is from Steve's CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephen Bochniak


Batter for Pancakes

11/2 c butter milk
1/4 cup milk
1/3 c butter, melted
2 eggs
11/2c all purpose flour
2 tbsp. white granulated sugar
1/1/2 tsp baking powder
1 tsp baking soda

French Toast

3 eggs
1/2 tsp cinnamon
6 slices tx toast
butter to cook in

Beacon And Sausage

30 strips apple-smoked bacon
30 links sausage
1/2 bunch fresh sage, chopped.


26 eggs
Butter for the skillet
about 1/2 cup heavy cream

Maple Béchamel

1/2 c Butter
1/2 c all-purpose flour
1/2 gallon heavy cream
4 cups maple syrup
Butter for greasing
2 lbs shredded Cheddar
1 c maple syrup.

Pre-heat oven to 375º

For the Pancakes: mix the buttermilk, melted butter, milk, and eggs in a large mixing bowl
In separate bowl mix the flour, white sugar, baking powder, and baking soda. Slowly whisk the dry mix into the wet mix with a whisk until incorporated.
In a buttered skillet, ladle 8 oz of batter at a time. Brown each side, flipping when browned and beginning to bubble. Remove the pancake and continue to cook until batter is done. Square off the edges of each pancake and set aside.

French Toast

Mix the Eggs and cinnamon Dunk Bread in batter, cook in butter skillet till golden brown on both sides. Cook until all done, set aside

For the Bacon and sausage: place a grill rack over a baking tray. Line the rack with bacon strips and bake until crispy, about 15 minutes. Reserve the rendered grease in a large sauce pan.
Line a baking tray with the sausage and bake until cooked through, about 15 minutes. Chop the sausage finely, add the chopped sage and mix.

For the eggs: Whisk the eggs until smooth. Cooked in a large buttered skillet over medium until cooked through. Place in a blender and add enough cream until blended smoothly . Remove and let Cool I find it easy to do this in 2 stages 1/2 at a time

For the Maple béchamel: Add the butter and flour in the reserve bacon fat in the large sauce pan and make a roux. Add the cream and maple syrup and cook over low heat, stirring until thickened,
about 30 minutes. The sauce should have the consistency of gravy.

To Assemble:
Butter a casserole dish, and line the bottom with a single layer of French toast. Lightly spread the béchamel over the French toast until covered. Place the chopped sausage on top of the French toast, spreading evenly until covered. Spoon 1/2 the egg mixture over the sausage and spread evenly until dispersed. Add another layer of the Béchamel, and add a layer off shredded cheese.
Add a layer of pancake, then béchamel, then bacon strips, béchamel again. then the 1/2 of the eggs and finish with a liberal covering of cheese. Bake until the cheese has melted on the top and begun to get crispy, about 10 minutes. Remove from the oven and let cool. Then cut portions of lasagna.

Place a portion on the plate and top with maple syrup if desired

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour cook time 1/12 hours
Personal Notes:
Personal Notes:
I would take a taste before deciding if you want to drown it in syrup.




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