Breakfast Lasagna | How to make Breakfast Lasagna

By Sonia Shringarpure  |  16th Oct 2016  |  
4 from 1 review Rate It!
  • Breakfast Lasagna, How to make Breakfast Lasagna
Breakfast Lasagnaby Sonia Shringarpure
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About Breakfast Lasagna Recipe

Enjoy these individual servings of breakfast lasagna loaded with eggs, hashbrowns, and cheese. A full meal for a lazy Sunday morning or have it as brunch.

The delicious and mouthwatering Breakfast Lasagna is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Breakfast Lasagna is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Breakfast Lasagna. Sonia Shringarpure shared Breakfast Lasagna recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Breakfast Lasagna. Try this delicious Breakfast Lasagna recipe at home and surprise your family and friends. You can connect with the Sonia Shringarpure of Breakfast Lasagna by commenting on the page. In case you have any questions around the ingredients or cooking process. The Breakfast Lasagna can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Breakfast Lasagna with other users

Breakfast Lasagna

Ingredients to make Breakfast Lasagna

  • 12 bread slices lightly toasted
  • Grated cheddar cheese as per need
  • For scrambled eggs:
  • 8 eggs + 2 egg yolks
  • 1 tbsp cream
  • 1/8 cup milk
  • Salt and black pepper powder to taste
  • 2 tbsp butter + 1 tsp olive oil
  • For Hashbrown potatoes:
  • 4 large potatoes shredded
  • Salt and black pepper powder to taste
  • Mrs. Dash Table top seasoning/blend as per need
  • Olive oil + butter as per need

How to make Breakfast Lasagna

  1. In a large bowl, combine cream, milk, salt and pepper.
  2. Add eggs and egg yolks and whisk them till eggs yolks are broken and and mixture looks yellow in color. Over-beating of eggs will break down the proteins and will make the eggs less fluffy.
  3. Keep a nonstick pan on medium heat. Add butter and oil. Once butter melts, add the egg mixture and let it set for few seconds.
  4. Once egg starts setting, start pushing the egg mixture from one end to the other and let the eggs flow into the empty space.
  5. Repeat this till the egg mixture starts to form chunks. Switch off the gas and keep stirring the eggs till the moisture evaporates. The eggs will get cooked in its heat.
  6. For Hashbrown: Heat oil and butter in a nonstick pan. Arrange a thin layer of shredded potatoes in the hot oil. Repeat till all the potatoes is used up.
  7. Sprinkle salt, pepper and seasoning over the potatoes. Press down the potatoes with the spatula.
  8. Lightly brown the potatoes and then flip them over carefully. Cook for couple of minutes and remove them to a plate.
  9. To Assemble: Preheat oven to 180 Deg C (375 Deg F).
  10. On a baking tray lined with parchment paper, place slices of bread.
  11. Sprinkle grated cheese over them. Spread scrambled eggs over the cheese.
  12. Place the hashbrowns over the eggs and sprinkle again with cheese. Place another slice of bread and repeat the layer as before. Top it with grated cheese.
  13. Bake in oven till cheese melts (about 8-10 minutes).

My Tip:

While making this dish, it's best to start with making the hashbrowns. For beautiful hashbrowns, squeeze out all water from the potatoes. Keep the shredded potatoes in the freezer for 30 minutes and then use them.

Reviews for Breakfast Lasagna (1)

Ayushi Prakash2 years ago

this looks lovely dear

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