Breakfast Lasagna With Layers

This breakfast lasagna is a crowd-pleaser that turns brunch into a layered celebration. It combines cinnamon raisin French toast, fluffy scrambled eggs, savory ham, melted cheddar, and crispy hash browns for a hearty dish perfect for mornings when you want something special.

I first made this when hosting a family brunch and it disappeared before anyone reached for seconds. It’s become my go-to for holidays or when feeding a group.

Ingredients

• Six large eggs: for French toast provide richness and structure
• Whole milk: keeps the French toast and scrambled eggs creamy without heaviness
• Vanilla extract: adds warmth and depth that brings out the sweetness
• Cinnamon and sugar: enhance the comforting aroma and flavor of the bread
• Cinnamon raisin bread: ideal for its sweet, fruity notes and sturdy texture that hold up well
• Butter: helps brown and flavor the toast and scramble for that golden crust and richness
• Extra large eggs: for the scrambled layer ensure plenty of protein and fluffy texture
• Jones Dairy Farm Boneless Ham: adds savory saltiness and meaty substance—choose their thick-cut for a satisfying bite
• Sharp cheddar cheese: melts beautifully and adds a tangy contrast; fresh shredded cheese melts best without clumping
• Hash browns: add crunchy texture on top; pick fresh frozen or freshly shredded for best crispness
• Olive oil: drizzled over the hash browns helps them roast up crisp and golden

Instructions

For the French Toast:

Whisk together eggs, milk, vanilla, sugar, and cinnamon until smooth and combined. Heat a skillet over medium heat and melt some butter. Dip the cinnamon raisin bread one slice at a time into the egg mixture, allowing it to soak briefly but not sog up. Place each slice in the skillet and cook until golden on one side then flip carefully and do the same on the other side. The bread should puff slightly and develop a light crust. Remove cooked slices to a plate while you proceed.

Prepare the Scrambled Eggs:

While cooking the French toast, whisk a separate batch of eggs with milk, salt, and pepper until uniform. In the same or another skillet, melt butter over medium heat and add half the egg mixture. Move eggs gently with a silicone spatula as they set into soft curds but are still slightly wet. Remove to a plate lined with paper towels to absorb extra moisture. Repeat with remaining butter and eggs for evenly cooked scramble.

Assemble the Breakfast Lasagna:

Preheat the oven to 350 degrees Fahrenheit and grease a 9 by 13-inch baking dish for even cooking and easy cleanup. Lay a layer of French toast on the bottom breaking slices to fit snugly without overlapping. Drizzle half the syrup evenly over the toast to add sweetness. Spread half the scrambled eggs and ham over the syrup layer. Sprinkle half the shredded cheddar cheese on top. Repeat this layering process once more with the remaining toast, syrup, eggs, and ham.

Top Layer and Baking:

Press the hash browns evenly over the layered ham and eggs. Drizzle with olive oil and season with salt and pepper to encourage crisping. Bake uncovered for 30 minutes until the hash browns are cooked through and edges are lightly browned. Sprinkle the remaining cheddar on top and bake for an additional 10 minutes to melt the cheese. For a golden caramelized finish, switch the oven to broil on high and cook for 2 to 3 minutes watching carefully to avoid burning. Let the lasagna rest for 5 minutes before slicing to allow it to set. Serve with extra syrup on the side if you enjoy a sweeter touch.

The cinnamon raisin bread is a standout ingredient, offering both sweetness and a chewy texture that balances the savory layers perfectly. I remember my first time making this for a family breakfast and everyone asking for the recipe, amazed at how breakfast could feel so special and filling.

Storage Tips

Wrap leftovers tightly with foil or plastic wrap to keep moisture in Reheat slices in a moderate oven or toaster oven for best texture instead of microwave to avoid sogginess Can be refrigerated for up to four days for easy weekday breakfasts

Ingredient Swaps

Ham can be replaced with cooked bacon or sausage to vary flavor profiles Use your favorite bread such as brioche for a richer base or whole grain for added fiber Consider swapping cheddar for mozzarella or Monterey Jack for a milder cheese

Serving Ideas

Serve with fresh fruit or a light green salad to balance richness Offer maple syrup or hot sauce on the side depending on sweet or savory preference Add a dollop of sour cream or Greek yogurt for creaminess

This breakfast lasagna is truly a brunch favorite that brings people together with its layers of flavor. Enjoy crafting and sharing this crowd-pleaser.

Frequently Asked Recipe Questions

→ What type of bread works best for the layers?

Cinnamon raisin bread is preferred for its sweet, spiced flavor and sturdy texture that holds well when dipped in the egg mixture.

→ Can I substitute ham with other meats?

Yes, bacon or sausage can be used as alternatives to add a different savory profile to the layers.

→ How do I prevent the hash browns from becoming soggy?

Tossing hash browns with olive oil and seasoning before baking helps them crisp up and retain texture atop the dish.

→ What’s the purpose of drizzling syrup between layers?

The syrup adds a gentle sweetness that contrasts the savory ingredients, balancing the overall flavor experience.

→ Can vegetables be added to the scrambled eggs?

Certainly, chopped spinach or mushrooms provide extra nutrients and earthy tones that complement the creamy eggs and cheese.