Breakfast Lasagne

BREAKFAST LASAGNE
Pancake Layer
3 c. buttermilk
1/2 c. milk
1/3 c. butter, melted, plus more for skillet
3 eggs
3 c. all-purpose flour
4 Tbsp. white sugar
3 tsp. baking powder
1-1/2 tsp. baking soda

Bacon & Sausage Layer
30 strips apple-smoked bacon
30 links good breakfast sausage
1/2 bunch fresh sage, chopped

Egg Layer
25 eggs
Butter, for the skillet
About 1/2 cup heavy cream

Maple Bechamel Sauce
1/2 c. butter
1/2 c. all-purpose flour
1/2 gallon heavy cream
4 c. maple syrup
Butter, for greasing
2 lbs. Cheddar cheese, shredded
1 c. maple syrup
Instructions
  • Preheat the oven to 375 degrees F.
For Pancake Layer
  • Mix the buttermilk, milk, melted butter and eggs in a large mixing bowl.
  • In a separate bowl, mix the flour, white sugar, baking powder and baking soda.
  • Slowly whisk the dry mix into the wet mix with a whisk until incorporated.
  • In a buttered large skillet, ladle 8 ounces of batter at a time. Brown each side, flipping when browned and beginning to bubble.
  • Remove the pancake and continue to cook until all the batter is done.
  • Square off the edges of each pancake and set aside.
For Bacon & Sausage Layer
  • Place a grill rack over a baking tray.
  • Line the rack with the bacon strips and bake until crispy, about 15 minutes.
  • Reserve the rendered grease in a large saucepot.
  • Line a baking tray with the sausage links and bake until cooked through, about 15 minutes.
  • Chop the sausage finely, add the chopped sage and mix.
For Egg Layer
  • Whisk the eggs until smooth.
  • Cook in a buttered large skillet over medium heat until cooked through.
  • Place in a blender and add enough cream until blended smoothly. Remove and let cool.
For Maple Bechamel Sauce
  • Add the butter and flour to the reserved bacon fat in the large saucepot and make a roux.
  • Add the cream and maple syrup and cook over low heat, stirring until thickened, about 30 minutes.
  • The sauce should have the consistency of gravy.
To Assemble
  • Butter a casserole dish, and line the bottom with a single layer of pancakes.
  • Lightly spread the bechamel over the pancakes until covered.
  • Place the chopped sausage on top of the pancakes, spreading evenly until covered.
  • Spoon half the egg mixture over the sausage and spread until evenly dispersed.
  • Add another layer of the bechamel, and then add a layer of shredded cheese.
  • Add another layer of pancakes, then bechamel, then bacon strips, bechamel again, then eggs and finish with a liberal covering of cheese.
  • Bake until the cheese has melted on top and begun to get crispy, about 10 minutes.
  • Remove from the oven and let cool.
  • Then cut portions of lasagna.
  • Place a portion of lasagna on the plate and spoon the syrup over the top to taste.

Cooking w/ Baby Bears