A cheesy morning favorite with a savory tomato twist together in one breakfast dish.
With the holidays closing in and overnight guest arriving I’m thinking about breakfast dishes that are easy to make but still give the impression that I care. I love those dishes I can easily throw together and pop in the oven to bake as I sit and enjoy that first cup of coffee in early morning quiet. I’m combining my favorite flavors in this Breakfast Lasagna.
~ Prepare the tomato sauce
In a medium saucepan, sauté 3/4 cup chopped onion in some olive oil until onion is tender but not browned. Add a pint of diced tomatoes (or a 14.5 ounce can), 1 garlic clove, and 2 tablespoons of Cedar Oak Farms Spaghetti Seasoning. You can substitute Italian seasonings but COFarms Spaghetti Seasoning is filled with herbs, garlic, onion, and spices that add more flavor than traditional Italian seasonings making it one of my favorite spice blends.
Let simmer for 20 minutes using a wooden spoon to break down the tomatoes until you have a thick sauce. Season with salt and pepper, to taste. You can also use a jar of your favorite marinade sauce.
~ Prepare the crust
While the sauce is simmer, soak 20 slices of store-bought white bread in 2 ½ cups milk for 15 minutes, Drain off any excess liquid after 15 minutes. Butter a 3-quart casserole dish and place a layer of bread on the bottom.
~ Assemble the casserole
Spread a layer of tomato sauce over bread and sprinkle with a bit of spaghetti seasoning or oregano. Add a layer of cheese. Continue making layers finishing with a layer of bread, tomato sauce, and seasoning. Casserole will be nearly full.
~ Prepare the eggs
Beat 6 eggs with 4 to 5 tablespoons grated parmesan cheese and pour over the casserole. Pierce through layers until the mixture is completely absorbed by bread. Cut 3 tablespoons of butter into small pieces and dot over the top of the casserole.
Place the Breakfast Lasagna on lower rack and bake in a preheated 350°F. oven for 1 hour, or until top is brown and puffy.
- 3/4 cup onion chopped
- 1 tablespoon olive oil
- 1 14.5 oz can diced tomato
- 1 clove garlic
- 2 tablespoons Italian seasoning
- 20 slices white bread
- 2 ½ cups milk
- 1 1/2 pounds mozzarella cheese sliced
- 1 tablespoon spaghetti seasoning or Italian seasoning
- 6 eggs
- 2 ounces parmesan cheese grated
- 3 tablespoons butter cut in small pieces
In a large sauté pan, sauté onions in olive oil until tender, but not brown. Add the tomatoes, garlic, and seasoning. Simmer for 20 minutes breaking down the tomatoes with a wooden spoon as the sauce simmers. Season with salt and pepper to taste.
Soak bead slices in milk for 15 minutes, drain off any excess liquid. Lin bottom of a buttered 3-quart casserole dish with a layer of bread slices. Top with a layer of tomato sauce, sprinkle with a bit of spaghetti seasoning, and add a layer of cheese. Continue with layers finish with a layer of bread, tomato sauce, and seasoning.
Preheat oven to 350°F.
Beat eggs with parmesan cheese and pour over casserole. Pierce layer with a fork until mixture is completely absorbed by bread. Dot top of casserole with butter and bake for 1 hour, or until top is browned and puffed.