On the weekends, particularly Sunday, I like to have something different for breakfast if possible. Considering all I had was bacon & eggs, I decided I would just make pancakes to go along with that. Nothing special. As I was gathering all my supplies, I thought…why not make it more fun and turn it into Breakfast Lasagna. The pancakes can be the noodles, the bacon & eggs could be the meat, I have cheese, and couldn’t the syrup become some sort of sauce? Yes. Yes. Yes. Thus, Breakfast Lasagna was made. The best part is that you can use whatever you have on hand & make it your own. Sausage, bacon, ham, none of the above? It doesn’t really matter. It’s whatever you feel like throwing together. Here is what I did…

Bacon

1. Cook 4 slices bacon in a skillet over medium to medium high heat until crispy or preheat the oven to 400F and bake on a foil lined baking sheet for 15-20minutes until crispy. (I always bake my bacon as it turns out more even & is out of the way while I prep other things).
2. Set bacon on a paper towel lined plate & pour bacon grease into a small pot (if you baked your bacon) or keep in the skillet for later use.

Pancakes (use your own recipe or follow this one)

• 1/2 cup all-purpose flour
• 2 tsp sugar
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• few dashes cinnamon
• 1 egg white or the whole egg if you desire
• 1/2 cup buttermilk or sour milk (or 1/2tbsp lemon juice and 1/2 cup milk that stood for 5 minutes)
• 1/2tsp vanilla extract
• butter or cooking oil for cooking the pancakes

1. Combine all the dry ingredients in a medium bowl.
2. Combine all the wet ingredients in a small bowl.
3. Add the wet ingredients to the dry ingredients & stir until just combined.
4. Preheat a skillet over medium heat. Add a small pat of butter to coat the skillet.
5. Pour batter* into skillet and cook until pancakes are golden brown, turning to second side when they have turned bubbly & the edges are slightly dry. Cook the second side until pancakes are golden brown. Approx. 2min per side.

* Make whatever size pancakes will fit into a small casserole dish or oven safe container so you don’t have to tare them as much. I made oval pancakes.

Scrambled Eggs

1. Whisk 4 eggs & a few tbsp milk together until smooth.
2. Pour into a small greased skillet that has been heating over medium heat.
3. Let sit until edges start to set – approx 1 minute. Using a wooden spoon or a spatula, scrape the sides of the eggs to create large curds. Continue in this manner until the eggs are cooked through. Set aside.

Maple Bechamel

1. Place the skillet or small pot with reserved bacon grease over medium-low to medium heat.
2. Add a small pat of butter & stir until almost melted. Add a tbsp flour and stir into bacon-butter mixture.
3. Add approx. 1/2 cup maple syrup to this and mix constantly until thickened & bubbly. Set aside.

Assembly

1. Preheat the oven to 400F if you did not bake your bacon. If you did, keep the oven set at this temperature.
2. Take a small casserole dish or oven safe container and grease the bottom & sides.
3. Place a layer of pancakes (approx half the pancakes) on the bottom.
4. Coat the pancakes with half of the béchamel sauce.
5. Top with half the eggs.
6. Crumble the bacon and place half on top. 
   
7. Add a small amount (a few tbsp) of cheddar cheese over this.
   
8. Repeat layers. (I had one pancake leftover so tore it into small pieces & placed it over the top).

9. Cover with foil and bake for 10min. Remove the foil & bake for 5-10min more.

10. Cut into 2 pieces & serve with additional syrup if desired.