Description
This Breakfast Lasagna is a delightful twist on traditional brunch, featuring layers of fluffy pancakes, savory sausage, and gooey cheese. Perfect for impressing friends and family, it’s a make-ahead dish that will elevate your breakfast game.
Ingredients
Scale
- 2 cups Pancake Mix
- 3 large Eggs
- 2 cups Whole Milk (or Almond Milk)
- 1 pound Breakfast Sausage Links
- 2 cups Shredded Cheddar Cheese (or Mozzarella)
- 1/2 cup Maple Syrup
- 1 can Non-Stick Baking Spray
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick baking spray.
- In a mixing bowl, combine the pancake mix, eggs, and milk. Whisk until smooth, about 1-2 minutes.
- In a skillet over medium heat, cook the breakfast sausage links for about 8-10 minutes until browned and cooked through. Slice the sausage into bite-sized pieces.
- Pour half of the pancake batter into the prepared baking dish, spreading it evenly. Bake for 10 minutes until set but not browned.
- Sprinkle half of the cooked sausage over the pancake layer. Add 1 cup of shredded cheese on top, then drizzle half of the maple syrup over this layer.
- Repeat the process with the remaining pancake batter, sausage, cheese, and the rest of the maple syrup, ensuring the top layer is cheese.
- Bake the entire lasagna for an additional 25 minutes until the cheese is melted and bubbly, and the edges are slightly golden.
- Let the Breakfast Lasagna cool for 5-10 minutes before slicing.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 100 mg
Keywords: For the best flavor, let the Breakfast Lasagna sit overnight in the fridge after baking. You can customize the recipe by adding sautéed vegetables or using different cheese blends.