Breakfast Lasagna | layers of pancakes, eggs, sausage and maple béchamel

My family all loves breakfast; it is one of our favorite meals of the day.
Now as ironic as this is going to seem I was recently running on the treadmill at the gym running and watching what else but the Food Network. It was one of my favorite shows where the host shows how to make their favorite dishes. When Eric Greenspan made his breakfast lasagna I was smitten, I had to make it! Once I got home and looked at all the layers, I knew that I had to change it up a bit otherwise I would have to be at the gym for 6 hours running off all the calories.
So here is my take on this amazing dish.

Breakfast Lasagna | layers of pancakes, eggs, sausage and maple béchamel

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 12

Breakfast Lasagna | layers of pancakes, eggs, sausage and maple béchamel

All of your favorite breakfast dishes in one. Layers of pancakes, eggs, sausage and maple béchamel, making this the most amazing lasagna you will ever eat.


  • Maple Béchamel:
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 cup maple syrup
  • 1/4 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • Pancakes:
  • 3 cups all-purpose flour
  • 2 tablespoons + 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 tablespoons white sugar
  • 2 1/2 cups milk
  • 2 eggs
  • 6 tablespoons butter, melted
  • 12 eggs, scrambled
  • ¾ lb. breakfast sausage, cooked & drained
  • 1 cup cheddar cheese, finely shredded


Cook sausage and set aside.

Prepare the béchamel sauce by melting the butter over medium heat in small sauce pan. Once melted add in flour and cook until it is a light gold color, about 5 minutes.

While you are doing this, heat the milk and maple syrup until the mixture is hot. Once flour and butter are ready whisk in the milk mixture and whisk until smooth. Bring to a soft boil, then reduce heat to low and cook for 10 minutes, stirring until thickened then remove from heat. Season with salt and nutmeg and set aside until ready to use.

Make pancakes by sifting together the flour, baking powder, salt and sugar in a large bowl. Add in the milk, eggs and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat and pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and set aside until ready to assemble the lasagna.

Prepare and scramble eggs.

In a 9x13 pan add ¾ cup of the béchamel to the bottom of the pan. Layer pancakes, it might make it easier to fit the pan if your cut them into squares, I do this. My kids eat the scrapes or I save them for the next morning. Add scrambled eggs, sausage and then pour 1 cup of the béchamel over the sausage. Add another layer of pancakes on top of the sausage, pour 1 cups of béchamel over the pancakes, top with 1 cup finely shredded cheddar cheese, and add remaining béchamel sauce, about ¼ cup.

Cover with foil and bake about 15-20 minutes until cheese is melted. Serve immediately.


Maple Béchamel from New Hope Mills Pancake recipe from

Kids Review – HUGE hit! Even my very picky eater Madden loved it.


  1. Cynthia says

    Yum! It’s three of my favorite breakfast foods combined into one amazing-looking dish. Definitely want to try this. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  2. says

    I always really enjoy watching Food Network while I work out!! So bizarre-but true! Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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