Breakfast Lasagna

By Recipe courtesy of Sonny Burns, Foodservice Director, Franklin Regional, Murrysville, PA
Culinary Setting
Meal Type
Cooking Style
Turkey Bacon


As needed nonstick cooking spray

5 lbs peeled and thinly sliced Idaho potatoes, DIVIDED

5 lbs shredded low-fat Cheddar cheese, DIVIDED

5 Large sweet onions, thinly sliced

8 Large green peppers, seeded and diced

3 (9.6-oz) packages fully cooked TURKEY SAUSAGE CRUMBLES

3 (11-oz) packages REDUCED SODIUM TURKEY BACON, cooked and coarsely chopped

1 Large loaf whole wheat or whole grain sandwich bread, sliced

24 Large eggs

2% milk 1-1/2 c

2-1/2 c light sour cream, optional


Spray a 6-inch deep hotel pan with nonstick cooking spray.

Layer 2-1/2 pounds potatoes evenly on bottom of pan.

Sprinkle potatoes with 1-1/4 pounds cheese.

Mix onions, peppers, sausage and bacon together in a large pan. Measure 1/2 of the mixture and arrange a layer over the cheese.

Place 1/2 of the bread slices on top of sausage/bacon mixture.

Repeat previous steps for additional layers.

Place the eggs and milk in a large bowl and beat until well blended. Slowly pour egg mixture evenly over the top of the sausage/bacon mixture. Cover with remaining 2-1/2 pounds potatoes.

Cover and bake 1-1/2 hours in a preheated 375 degree F oven or until potatoes are tender.

Remove cover, sprinkle with remaining cheese and continue to bake, uncovered, 5-7 minutes or until cheese has melted.

Let stand 15 minutes before serving for easier cutting.

Serve hot with a dollop of low-fat sour cream (optional).