Name: Ultimate Breakfast Lasagna Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups pancake mix; 1 lb breakfast sausage links; 4 large eggs; 2 cups whole milk (or almond milk); 1 cup shredded cheddar cheese (or mozzarella); 1/2 cup maple syrup; Non-stick baking spray

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Introduction

Start your day with a comforting twist on classic breakfast favorites in this Ultimate Breakfast Lasagna. Layers of fluffy pancake batter, savory sausage, and melted cheese come together in a hearty dish that’s perfect for family brunches or special mornings.

A tall stack of lasagna slices is shown on a white plate with a blue floral pattern, placed on a white marbled surface. The lasagna has multiple layers, alternating between golden grilled cheese on top, creamy white cheese sauce, and thick layers of cooked ground meat mixed with noodles that look soft and slightly yellow. A dollop of white sour cream or cream sits on top, dusted with a small amount of reddish spice. The background is softly blurred, and the lighting highlights the moist texture and crisp cheese crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pancake mix
1 lb breakfast sausage links
4 large eggs
2 cups whole milk (or almond milk)
1/2 cup maple syrup
1 cup shredded cheddar cheese (or mozzarella)
Non-stick baking spray

Instructions

Step 1: Cook the sausage links over medium heat until they turn golden brown. Let them cool slightly, then slice into bite-sized pieces.
Step 2: In a mixing bowl, whisk together the pancake mix, milk, and eggs until the batter is smooth and thick but still pourable.
Step 3: Preheat your oven to 350°F (175°C). Grease a baking dish with non-stick spray. Pour half of the pancake batter into the dish to form the first layer.
Step 4: Evenly layer half of the cooked sausage and half of the shredded cheese over the batter.
Step 5: Repeat the layering by pouring the remaining pancake batter, then the rest of the sausage and cheese. If you have any leftover batter, pour it over the top layer.
Step 6: Bake for 30 to 35 minutes, until the top is golden brown and the dish is hot and fragrant throughout.
Step 7: Remove from the oven and drizzle the lasagna with maple syrup before serving for a perfect balance of sweet and savory.

Tips & Variations

Use turkey sausage or a plant-based sausage alternative to lighten the dish without sacrificing flavor.
Swap cheddar cheese for mozzarella or pepper jack to add a different taste and melt quality.
Add sautéed bell peppers or onions between layers for extra veggies and texture.
For a gluten-free option, choose a gluten-free pancake mix.
To avoid sogginess, make sure the sausage is well-cooked and not greasy before layering.

Storage

Store any leftovers covered in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or in a preheated oven at 350°F (175°C) for 10-15 minutes to preserve crispness. This dish can also be frozen for up to 1 month; thaw in the refrigerator before reheating.

How to Serve

The image shows a tall stack of six layers of thin, golden-brown pancakes on a white plate with a blue decorated edge. The bottom layer is a rich brown ground meat, followed by light golden pancake layers alternating with more brown meat in between. The top pancake is golden with crispy edges, topped with a dollop of white cream sprinkled with red spice. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the breakfast lasagna the night before and refrigerate it overnight. Bake it fresh in the morning for best texture and flavor.

What can I use instead of pancake mix?

If you don’t have pancake mix, you can make your own by combining 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, then mix with the eggs and milk as directed.