Breakfast Lasagna

On Tuesday, June 26th, our family starts our summer schedule! Wahoo! I thought Joseph's school schedule would never end. Our home school Center finished the first week of June! So over the past few weeks I have been preparing for the endless weeks of Joseph wanting to be on the computer for 12 hours a day and Emily reading14-15 hours a day in her room about Vampires...so NOT gonna to happen! (we are homeschooling this summer) Anyway, I wanted to get a jump on menu planning. 


Do you ever get in a "rut when planning your menu's? Or if you have been really bad and NOT planning your meals? In looking at my "generic meal plan", breakfast is my worst offender. Look at this schedule! I ask, how boring is this?


Sunday: muffins or baked breads, meat and eggs
Monday: eggs, veggies, and/or beans
Tuesday: yogurt with fruit
Wednesday: french toast
Thursday: scrambled eggs and fruit
Friday: french toast
Saturday: cereal/yogurt with fruit 

I LOVE the website, Just A Pinch. I have found some really yummy recipes on this site. However, they are rarely GF/CF. When I make modifications, they usually do NOT the cut with my food critics children. So, usually make them an alternative dish. I really do not like to do that. Then I feel like a short order cook. Those days are long gone at our house. 

This dish maybe served hot or cold.

The second time I made this yummy, I added black berries and raspberries. Em added a smidgen of Cool Whip to her serving. She said that it looked naked and needed something to "cut the sweet". Uh, yeah, sure Em!


You can find the original recipe here. 

Beautiful and so versatile! 

May your breakfast table be bountiful and full of joy~Blair

Breakfast Lasagna


Ingredients

3/4 c	sugar
1/4 c	my all purpose flour mix
1/4 tsp	salt
1 1/2 c	almond milk
6	egg yokes * mashed bananas maybe used in place of yokes
1 1/2 tsp	vanilla * omit if using vanilla almond milk
6	toasted Van's GF waffles
6	frozen GF pancakes (thawed) * I make mine ahead
1 c	blueberries
2 c	strawberries (sliced) *  1 C blackberries and raspberries

Directions

1

 In a 2 quart saucepan combine sugar, flour, salt and milk over medium heat. Cook stirring until mixture thickens, about 5 minutes.

2

 Remove pan from stove. In a small bowl, beat egg yolks slightly. Slowly add to pan. If you do this too fast or have not allowed the pan to cool eggs will scramble when added to milk mixture. Return pan to stove cook, stirring constantly till thickened. Remove from heat, slowly add vanilla and stir; chill until ready to use. Use EXTREME CAUTION this will burn/scorch very easy. Don't ask how I know this!

3

 TO ASSEMLE:
Spray a 9x13 pan with cooking oil. Place a thin layer of pastry cream in a 9x13 pan.

4

 Add toasted waffles and cover with 1/2 cream spreading evenly.

5

 Cover with 1/2 berries and layer on top of cream.

6

 Top with pancakes and spreading the remaining cream on top of pancakes evenly.

7

 Top with remaining berries. * I left off top berries because I do no like cook berries. I then covered with foil to bake. Remove foil in the last 5 minutes.

8

 Bake 20 minutes at 350 degrees. Cover with remaining berries if you like.