Stop! Don’t Tell Me the Ingredients!

I tend to engage in quite a few conversations about food. I’m sure I have passed beyond boring my friends, family and co-workers but I find it an endlessly fascinating topic.

In a recent conversation, someone I was speaking with mentioned they had seen a recipe online for Breakfast Lasagna. I instantly blurted “STOP!”

I loved the idea but didn’t want to hear how someone else did it. I felt the creative juices flowing and started putting together what I would want in such a dish. I knew I had to substitute items from standard lasagna to make it work.

  • The sauce: This was the first that came to mind. Out with the tomato based sauce and in would be sausage gravy. What sauce says breakfast more?
  • The meat: I knew the hamburger or Italian sausage would need to go but debated if I should use chorizo. In the end, I used crumbled breakfast sausage.
  • The cheese: I thought about cream cheese in place of the ricotta and mozzarella but wasn’t sure it would go with the rest, so I settled on shredded cheddar.
  • Filling: I decided to add some hash browns to add a bit more heft to the dish. I thought about adding onions and peppers and might in future iterations.
  • Noodles: Wow. This was a tough choice. Pasta was out. In its place was one of two options. The first was pancakes. I thought about making thin pancakes for the layers and almost went with this option all the way until the end. Pancakes would offer the structure but just didn’t seem to fit flavor wise. Option two, which I went with, was crepes. This added the egg portion of breakfast.

Photo Dec 31, 12 07 12 PM

This was awesome!

Photo Dec 31, 9 27 46 AM

I used two packages of gravy and the crepe recipe from Manicotti Crepes.

Photo Dec 31, 9 35 15 AM

Other than the sausage gravy, I cooked each item first (including making the crepes) and then like lasagna put it all together.

Photo Dec 31, 10 04 53 AM

I cooked the hash browns first.

Photo Dec 31, 10 08 10 AM

Frying up the sausage.

Photo Dec 31, 10 47 56 AM

I made the crepes thicker than I would normally and layered them together to help build structure.

Photo Dec 31, 11 02 31 AM

I layered first with gravy.

Photo Dec 31, 11 03 24 AM


Photo Dec 31, 11 04 22 AM

Hash browns.

Photo Dec 31, 11 05 11 AM


Photo Dec 31, 11 08 22 AM


Photo Dec 31, 11 53 09 AMRepeat, then top with more crepes, gravy and a layer of cheese. Bake at 350 for 12 minutes.

Photo Dec 31, 12 07 06 PM

This was an instant hit with the family and will definitely make the rotation. Next time I will add onions and peppers into the mix.

Tags: , , , , , , , , , , , , ,

Categories: Breakfast, Cheese2, Eggs, Lunch2, Pork

Author:The Ranting Chef

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10 Comments on “Stop! Don’t Tell Me the Ingredients!”

  1. April 27, 2013 at 1:15 pm #

    Love the creativity of this! And it sounds so good! (doesn’t help that I haven’t eaten breakfast yet myself…) I can definitely appreciate why you want to come up with your own versions of recipes, and you do it well, so keep it up!


  2. April 27, 2013 at 1:21 pm #

    OMG! Where is the “LOVE” button? Very creative, I’ve got to try your recipe.


  3. April 27, 2013 at 3:12 pm #

    Looks delicious!!


  4. healthfoody
    April 27, 2013 at 3:48 pm #

    wow, that looks amazing.


  5. April 28, 2013 at 4:14 am #

    I love finding out how other people make the same things I make! It’s so interesting to hear how other people end up with the same food at the end but get there in a totally different way. My work colleagues and I are always swapping recipes 🙂


  6. April 28, 2013 at 2:18 pm #

    Awesome recipe! We LOVE breakfast casseroles around here, so I know I will be making this one very soon!! Very creative!


  7. April 29, 2013 at 12:12 pm #

    I make something similar but we call it breakfast enchiladas. Using tortillas instead of crepes. Filling the burritos, lining them in a pan and pouring gravy on top before we bake it.


  8. Greg Geyer
    April 29, 2013 at 4:38 pm #

    Jean’s demanding this one.



  1. Stuck…Tore…Stuck…Tore | Rantings of an Amateur Chef - March 19, 2014

    […] I used 1/4 cup of batter for each crepe. Use the basic crepe as a building block for something better, like blintzes or my breakfast lasagna. […]


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