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Breakfast Lasagna


Lasagna is so good don’t you wish you could have it for more than just dinner? Here is a twist on that dish – but for breakfast!


6 Servings

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins


Egg “Noodles”:

cooking spray

16 large eggs

1/2 cup milk

Kosher salt and freshly ground black pepper (to taste)

Sauteed Spinach :

3 tablespoons olive oil

1 large yellow onion (peeled, medium dice)

2 cloves garlic (peeled, minced)

1 Lb fresh spinach

Kosher salt and freshly ground black pepper (to taste)


5 tablespoons unsalted butter

4 tablespoons all-purpose flour

4 cups milk

1 and 3/4 cups Parmigiano-Reggiano (freshly grated, divided)

1 and 3/4 cups Swiss cheese (freshly grated, divided)

1/2 teaspoon cayenne

1/4 teaspoon nutmeg

Kosher salt and freshly ground black pepper (to taste)

To Serve:

6 slices Texas toast

3 tablespoons unsalted butter

Kosher salt



For the Egg “Noodles”:

Preheat the oven to 400ºF. Grease 2 baking sheets with cooking spray and set aside. Grease an 9×12-inch casserole dish and set aside.

In a large bowl, whisk together eggs and milk. Season with salt and pepper and pour eggs into prepared sheet trays, dividing evenly between prepared sheet trays. Transfer to the oven and bake until cooked through, about 5-7 minutes. Remove from the oven and set aside to cool.

For the Sauteed Spinach:

In a large nonstick skillet over medium-high heat, warm olive oil. Add the onion to the skillet and sautee until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute more. Add half of the spinach to the pan, and toss until wilted, and 2-3 minutes. Add the remaining half of spinach and continue to cook until all of the spinach is wilted, about 2-3 minutes more. Season with salt and pepper to taste. Remove from heat and set aside.

For the Bechamel:

In a large saucepan over medium heat, melt the butter and whisk in the flour until a smooth paste forms. Continue whisking, cooking for about 2 minutes then gradually add the milk. Whisk continuously, cooking until the sauce has thickened slightly and is heated through, about 7-9 minutes. Add the cayenne, nutmeg, 1 cup Parmigiano-Reggiano, 1 cup of Swiss cheese, and season with salt and pepper to taste. Continue to whisk until cheese has melted. Remove from heat and allow to cool slightly.

To Assemble:

Slice egg trays in half widthwise, creating 4 thin squares of eggs. Fit one square into the bottom of the prepared casserole dish and top with 1/4 of the bechamel sauce. Scatter 1/4 of spinach mixture on top of the bechamel sauce and repeat in that order with remaining egg, bechamel and spinach, finishing with the spinach mixture. Scatter the remaining Parmigiano-Reggiano and Swiss cheese on top and transfer to the oven. Bake until warmed through and cheese is golden brown and bubbling, about 15-20 minutes. Remove and allow to cool slightly.

To Serve:

Preaheat a griddle over medium-high heat.

Spread both sides of Texas toast with butter and season with salt. Place toast on preheated griddle and cook on both sides until golden brown and toasted, about 2 minutes per side.

Slice the breakfast lasagna into 6 equal portions and serve with griddled Texas toast!

Tip: Cut the lasagna into small, bite-sized squares, pierce with a toothpick and serve as an appetizer at your next brunch party!


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