Fast Food Breakfast Lasagna

Ingredients

• 2 cups All‑purpose pancake mix (store‑bought or homemade)
• 1 cup Milk (whole or 2% works best)
• 2 Large eggs
• 2 tablespoons Unsalted butter, melted (cooled slightly before mixing)
• 8 slices Bacon strips (prefer thick‑cut, maple‑cured if available)
• 6 links Maple‑flavored breakfast sausage links (cut into 1‑inch pieces)
• 2 tablespoons Maple syrup (pure maple preferred)
• 1 cup Tomato sauce (no‑added‑sugar if possible)
• 2 tablespoons Ketchup
• 2 cups Shredded mozzarella cheese (low‑moisture)
• 1 cup Shredded cheddar cheese (sharp)
• 6 French toast sticks (cut into 1‑inch pieces; optional for extra sweet crunch)
• 1 cup Hash brown chips (frozen; will crisp in the oven)
• 1 teaspoon Salt
• ½ teaspoon Black pepper (freshly ground)

Instructions

1. Make pancake batter

   In a large mixing bowl combine the pancake mix, milk, eggs, melted butter, salt and pepper. Whisk until just blended; a few lumps are fine.

   Time: PT10M

2. Cook pancake layers

   Heat the non‑stick skillet over medium heat and lightly grease with butter. Pour about ½ cup of batter for each pancake, making three 12‑inch pancakes. Cook 2‑3 minutes per side until golden and set. Transfer to a cooling rack.

   Time: PT15M

3. Crisp the bacon

   In the same skillet, add the bacon strips in a single layer. Cook over medium‑high heat, turning occasionally, until crisp. Remove to a paper‑towel‑lined plate and crumble once cooled.

   Time: PT5M

4. Brown the maple sausage

   Slice the maple breakfast sausage links into 1‑inch pieces. Add them to the skillet (use the bacon fat) and sauté for 4‑5 minutes until browned. Set aside.

   Time: PT5M

5. Prepare maple marinara sauce

   In a small saucepan combine tomato sauce, ketchup, maple syrup, half of the crumbled bacon, and half of the cooked sausage pieces. Simmer over low heat for 8‑10 minutes, stirring occasionally. Season with a pinch of salt and pepper.

   Time: PT10M

   Temperature: low

6. Assemble the lasagna

   In the 9×13‑inch baking dish, spread a thin layer of maple marinara. Place the first pancake on top, then scatter a handful of French toast stick pieces, a third of the hash‑brown chips, a sprinkle of mozzarella and cheddar, and a drizzle of sauce. Repeat the layers two more times, ending with a generous topping of cheese, the remaining bacon crumbles, sausage bits, and hash‑brown chips.

   Time: PT10M

7. Bake the lasagna

   Pre‑heat the oven to 350°F (175°C). Bake the assembled lasagna for 30 minutes, or until the cheese is melted, bubbly, and lightly browned.

   Time: PT30M

   Temperature: 350°F

8. Rest and serve

   Remove the lasagna from the oven and let it rest for 5 minutes before slicing. This allows the layers to set and makes serving easier.

   Time: PT5M

Nutrition Facts

Calories

820

Protein

32 g

Carbohydrates

68 g

Fat

44 g

Fiber

3 g