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Garth Brooks' favorite breakfast lasagna in a metal lasagna pan, with one square on a metal spatula.
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4.84 / 30 votes

Garth Brooks’ Favorite Breakfast Lasagna

A lot of my new recipes come from conversations I have with my husband. He usually dreams up some idea and asks if I can figure out how to make it, and I’m always up for the challenge. We both love a late breakfast, and this lasagna ticks all the yummy boxes (and it's good for supper, too!).
Prep Time1 hour 30 minutes
Cook Time45 minutes
Total Time2 hours 30 minutes
Course: Breakfast
Cuisine: American
Servings: 8 to 10 servings
Calories: 887

Ingredients

  • Non-stick cooking spray
  • 12 ounces center-cut bacon
  • 2 tablespoons olive oil
  • 1 pound store-bought or homemade bulk sausage
  • 1 shallot, peeled and diced
  • 1 package (10 ounce) frozen chopped spinach, thawed and drained
  • 1 jar (4 ounce) diced pimentos, drained
  • 4 cups grated Cheddar cheese
  • 1 1/2 cups grated Gruyère cheese
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Kosher salt and freshly ground black pepper
  • 9 oven-ready lasagna noodles
  • 6 large eggs, whisked
US - Metric

Instructions

  • Preheat oven to 350°F (180°C). Spray a 9-by-13 inch (23-by-33 cm) baking dish with cooking spray.
  • Using kitchen shears, cut bacon into small pieces, dropping them into a medium saucepan or skillet. Cook over medium heat until crispy, 5 to 7 minutes. Drain on a paper towel, and reserve 1/4 cup (60 ml) of the drippings in the saucepan or skillet.
  • In a medium skillet over medium heat, warm the oil. Add sausage and cook, breaking it up with a wooden spoon, until browned, 7 to 8 minutes. Remove sausage with a slotted spoon and transfer to a medium bowl.
  • Add the shallots to the skillet with the sausage drippings and cook until softened a bit, 2 to 3 minutes. Stir in the spinach and pimentos and cook until heated through, 2 to 3 minutes more. Add sausage and bacon to the spinach mixture and toss to combine.
  • In a large bowl, mix the Cheddar and Gruyère. Return the saucepan with the bacon drippings to medium heat. Whisk in the flour and cook, whisking, until slightly browned, about 2 minutes. Add the milk and continue whisking until slightly thickened, about 5 minutes.
  • Remove saucepan from heat and add 3 cups of the grated cheeses. Stir until the cheese has melted, 1 to 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Spread 3/4 cup (180 ml) of the cheese sauce over the bottom of the prepared pan. Layer 3 noodles over the sauce. Top with one-third of the bacon sausage mixture, one-quarter of the remaining grated cheeses, and one-third (about a heaping 1/2 cup (125 ml)) of the cheese sauce. Repeat the layers two more times, making sure all the top noodles are covered with sauce.
  • Add 1/2 teaspoon salt and 1/2 teaspoon pepper to the whisked eggs and pour over the lasagna. Top with the remaining grated cheeses.
  • Bake until the cheese is golden brown and bubbling and the eggs are set, about 45 minutes. Remove from the oven and let rest for at least 15 minutes before serving.

Nutrition

Serving: 1serving | Calories: 887kcal | Carbohydrates: 26g | Protein: 44g | Fat: 67g | Saturated Fat: 30g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 305mg | Sodium: 1233mg | Fiber: 2g | Sugar: 5g