Documents

Archives

Search

BLOGical Thoughts Breakfast

Breakfast Lasagna

A unique breakfast treat adapted for cooking in a Dutch oven.

Optional for topping

Blend and chill

Preheat oven. Layer 4 slices of French toast evenly on the bottom of a 12-inch oven, 5 slices on the bottom of a 14-inch. Layer the ham and half of the cheese over the toast. Place the remaining French toast slices evenly on top. Spread apple pie filling over the toast and sprinkle with the remaining cheese and the topping of your choice (granola, sausage or crumbled bacon).

Bake for 25 to 35 minutes, until warmed through and the cheese is melted. Serve with a dollop of sour cream topping Serves 6 to 8 depending on the size of the Dutch oven.

CHARCOAL HINTS: 17 on the lid 8 underneath for a 12-inch oven - 21 on the lid 11 underneath for a 14-inch oven.

It has been suggested that topping with maple syrup is good as well.

Source:

Adapted for Dutch ovens from a recipe in American Profiles magazine. Courtesy of George Holcomb