I’m excited for this.
Mainly because this recipe idea has been floating around in my mind for ages and it finally happened. FINALLY.
This is basically a breakfast casserole, but I’m calling it a breakfast lasagna because I lump the word ‘casserole’ in the same category as ‘moist’ or ‘penetrate.’ They are all words you try not to use too often.
It is my thought that because it’s Friday, you should make this recipe this weekend to have for brunch. I’m actually not a big brunch at home fan. I’m much more a brunch at a restaurant fan.
In Houston there is this new place (this place) that has these gorgeous chandeliers and tasty looking brunch offerings. Like they serve eggs with french fries and have a brûlée steel-cut oatmeal. All solid ideas. So because I plan to go to brunch there at some point, I will instead be eating this breakfast lasagna for dinner as opposed to brunch.
Which brings me to my point: this breakfast lasagna makes a great dinner if you are a breakfast for dinner type of person. I am. Give me eggs at breakfast, lunch, or dinner and I will gladly accept. Especially if they come with some sort of cheese.
Into this dish goes a layers of pancake + ground meat of some sort (i used bison) + bell peppers + onions + eggs + cheese + chives. You bake the thing up and then think, “oh this pancake layer on the bottom is just so fun.” Or at least that’s what I thought.
Yield: serves 6-8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
1 2/3 cup pancake mix (i used Kodiak Cakes bc i'm obsessed)
1 1/3 cup water
7 large eggs
1 lb. ground bison
1/2 cup chopped bell peppers, finely chopped
1/2 cup red onions, finely chopped
1 cup sharp cheddar, grated
1/3 cup chives, sliced
Preheat oven to 350ºF. In a saute pan, sauté bell peppers and red onion over medium heat with a bit of olive oil. Stir frequently until softened, about 10 minutes. While veggies are cooking, in a separate saute pan, brown your ground meat. Set both aside.
In a bowl, combine pancake mix with water. Grease a 9"x 11" baking dish and pour in pancake batter. Whisk your eggs and pour them on top of pancake batter. Evenly sprinkle on your cooked meat and vegetables. Top with cheese and chives. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until eggs are set.
Slice and serve.
If using a different pancake mix, you just want the pancake batter to be a little thicker than normal. So add 1/3 cup less milk/water than it calls for.
oh AND the edges get crispy. See above^^^