Man, it has been a hell of a week for me. I have been under an incredible amount of stress; I’m surprised I haven’t already run screaming from the house tearing out my hair and kicking in people’s car windows. To put it in the tinest of nutshells, the following has happened to me this week: our car died, I’m overworked from balancing three jobs and have assignments due I can barely complete, both of my grandmothers are in the hospital for various surgeries, my septic tank is broken, and my landlord is having issues getting it fixed, and the best one of all: my annual Maypole Beltaine party was this past Saturday, and apparently a nasty virus is going around, which resulted in 20+ friends of mine who attended, my Dad, my 2-year old-son, and several other people contracting a nasty case of gastroenteritis, putting all of us over a toilet bowl in some form or fashion for the past two days. So yes, apparently I tried to kill all my friends and family.
It’s at times like these that you need comfort food (well, those of us who aren’t chugging pepto). Considering I barely have time to breathe and am seriously lacking in creativity, I thought I’d throw you guys an easy, albeit somewhat off-the-beaten-path, recipe that I like to make when I want something warm, filling, and comforting: breakfast lasagna. Now, I know this sounds strange, but this just happens to be one of my favorite recipes and the one I’m most proud of creating. It is also vegetarian (though easily converted for those who are feeling carnivorous).
Breakfast is great. So is lasagna. But do they necessarily go together? I came up with this recipe one night when some friends dropped by for an impromptu visit and I, in my usual desire to feed everyone who graces my doors, scrambled to the kitchen to find something to make for dinner. All I had was eggs, morningstar sausage crumbles, and lasagna noodles. And a star was born. My friend Dallas tried it that night, who is the self-dubbed Lasagna King (he really does make the best lasagna and stuffed shells ever), and he proclaimed it a winner. In fact, he and his wife Ellen request the breakfast lasagna, along with my red velvet cupcakes, just about every time I see them, so I consider it a success.
This makes a great brunch or dinner. My pro-tip is to cook the scrambled eggs portion of the lasagna right before serving so they don’t dry out and become too rubbery. The beauty of this recipe is that you can add or omit any ingredient you don’t care for. It’s cheesy, warm, comforting, and delicious.
Breakfast Lasagna Ala Teeray
- 1 box whole wheat lasagna noodles
- 1 package Morningstar sausage crumbles
- 1 medium-sized package hash browns or tater tots, baked in oven until barely crisp
- 1 medium-sized vidalia or sweet onion, diced
- 1/2 green bell pepper, diced
- 1/4 cup diced mushrooms
- 2 medium tomatoes, diced
- 1-2 packages white sawmill gravy mix, prepared
- 1 large package pre-shredded cheddar cheese
- 4 large eggs
- Hot sauce
- Sour cream
- Chopped green onions
Begin by preparing your lasagna noodles. Boil them until al dente, drain, and set to the side to cool. I’ve often tried to handle piping hot lasagna noodles and burned the crap out of myself. While they are cooking, place your tater tots/hashbrowns on a baking sheet with a little olive oil and bake for around 10-15 minutes or until just barely crisp and browned. They’ll finish cooking in the lasagna, but we want to give them a head start. Make sure you go ahead and prepare your gravy according to the instructions on the package. You can make your own white gravy if you feel like being a little less lazy. I just use pre-packaged because I’m terrible at making white gravy.
Once those steps are taken care of, we can begin assembly. In a large glass baking sheet, spread out a tablespoon or so of gravy and coat the bottom of the pan evenly. Add some of the potatoes, and sprinkle half of the onion, pepper, mushroom, and tomato on top. Sprinkle cheese on top of that, then another layer of noodles. Add more gravy, then some of the sausage crumbles, and more cheese. You want to repeat this until you’ve run out of sausage, potatoes, and vegetables. Add as much cheese and gravy as you desire according to how cheesy and gooey you like it.
Once I’m at this stage I go ahead and bake the lasagna. Cook it at 350 degrees for around 30 minutes, or until the cheese is bubbly and browned and the veggies are cooked through. Remove from the oven and allow to cool slightly.
Next, you’ll want to scramble your eggs with a little butter and milk or however you like to do it. I add a dash or two of cayenne and a little dill to my scrambled eggs, but it’s up to your preference. Stop cooking the eggs just before they are done.
Add another gravy layer to the top of the baked lasagna, then spread your scrambled eggs on top. Add salt and pepper to taste, and a few dashes of hot sauce according to your desire (seriously, try this. Hot sauce on scrambled eggs is devine). Add a few more sprinkles of cheese and bake for an additional 5-8 minutes or until cheese is bubbly.
Serve with sour cream and sliced green onions.
I am not claiming this dish is remotely good for you, but it is definitely comfort food and an idea you probably won’t see many other places. It came from the demented recesses of my brain. I hope you enjoy it!
Image credit: FoodNetwork.com