Whoever said lasagna was just for dinner clearly hasn’t tried this delicious breakfast twist! Imagine layers of fluffy scrambled eggs, savory chicken sausage, and creamy oat cream, all nestled between slices of tender zucchini and topped with gooey plant-based mozzarella cheese. With each bite, you’ll experience a symphony of flavors that will tantalize your taste buds and leave you craving more.
This hearty breakfast lasagna is perfect for serving a crowd or for meal prepping ahead of time. Plus, it’s packed with protein and nutrients to fuel you through your busy morning. Whether you’re hosting a brunch gathering or simply want to treat yourself to something special, this recipe is sure to become a new favorite in your breakfast rotation.
So, preheat your oven, grab your skillet, and get ready to create a breakfast masterpiece that will have everyone coming back for seconds. Let’s dive into the recipe and see how easy it is to make this Breakfast Lasagna a reality in your kitchen.
Recipe
How to Prepare
Preheat the oven to 350°F.
Whisk the eggs with the salt and pepper. Warm the skillet, add the eggs and scramble gently. Remove the eggs from the heat and set aside.
In the same skillet, add the sausage and cook until lightly browned and cooked through. Add the oat cream and broth to the pan.
Simmer together with the sausage for 5-10 minutes, until the liquid reduces a little.
Place half of the creamy sausage mixture into the base of an 8×8” baking dish. Arrange half the zucchini slices on top, then cover the zucchini with half the scrambled egg mixture. Top with half the plant based shredded mozzarella cheese. Repeat this layering process, with the remaining sausage, zucchini, egg and cheese. Press down on the layers to flatten.
Place the baking dish into the hot oven and bake for 40 minutes until the cheese is golden and bubbly. Slice and serve warm.
