In case you didn’t notice, I appear to have inadvertently taken all of December off from this blog. Happy Christmas Vacation to me! It truly wasn’t meant to be a whole month of me MIA. But Kyle’s mom and step-dad were staying with us for half the month, plus my brother and his fiancé were also back from school; So we were enjoying spending time with family over December. Also, we have a new, sweet little addition to our family: a Bernese Mountain Dog named Kona! She is the cutest little thing, and has been occupying most of our time. With mid-night wake ups to take her out, and keeping her exercised and occupied throughout the day, there has been little time for extra-curricular activities…even blogging.
Because of the tardiness of my posts, I fought with the idea of saving this post for next year. This is a rich breakfast meal that Kyle and I save for extremely occasional eating; as in only on Christmas morning (and one extra time last year for a sister’s graduation!). But, that doesn’t mean that it’s necessarily a Christmas dish, so why should I keep it from everyone. It’s not my concern about how you treat your arteries and waste line. Okay, that’s not true. Loved ones: please be kind to your arteries, I plan on keeping you all in my life for many more years.
Since we had family staying at our place over Christmas, we made a large pan that could easily serve 8 people; if served with additional breakfast items. Otherwise you may be looking at feeding only 6 with a 9 x 13 pan. Let me warn you now: There is basically nothing healthy about this dish. Yeah, you may get some nutritional value from the brown rice pasta, and even from the eggs; but it is mainly fat and calories and breakfast delight in a pan. We’re not attempting to run any marathons or lounge by the pool in our skivvies after a meal like this. This one prepares you for the gluttony of Christmas day; putting a little extra stretch in your stomach so you can fit in that additional helping of turkey, mashed potatoes and gravy. Hopefully you received a new pair of pajamas to loaf around in after this waist-expanding breakfast. It may not look pretty, but it’s pretty tasty.
The great thing about this dish is that it can be prepared a day or two ahead of time and kept in the fridge until ready to bake – making it perfect for a lazy Christmas morning. I suspect it would do well frozen as well, but I haven’t tried it, so I couldn’t give you directions. Please share if you try to freeze this and are successful. Obviously this can be made with regular lasagna noodles if gluten is not an issue in your household.
2 cups frozen shoestring hashbrowns, thawed (remember to do this the night before)
6-10 sheets gluten free lasagna – the amount depends on the size of the noodles
1 lb bacon
2 cups of hollandaise sauce (make your own or use a packaged mix – just make sure it’s gluten free)
1/4 cup milk
1/2 tsp salt
1/8 tsp pepper
1 – 1 1/2 cups shredded cheddar cheese
5 slices black forrest ham
If you are baking this right away, preheat your oven to 350°F.
Butter a 9 x 13 baking pan. Cook the lasagna noodles as per package directions, drain and set aside. Meanwhile, chop the bacon and cook until crispy in a non-stick pan – drain the bacon on paper towel and set aside. (this is also a good time to prepare your hollandaise sauce) Whisk together the eggs, milk, salt & pepper, set aside.
Layer the thawed hashbrowns on the bottom of the baking pan. Sprinkle half of the bacon over the hashbrowns, then pour over 1 cup of the hollandaise sauce. Top this mix with 3-5 sheets of lasagna noodles – however many you need to cover the pan. Cover the noodles with 1/2 cup of cheese, then the ham slices. Pour the egg mixture over the ham and noodles. Cover with another 3-5 sheets of lasagna noodles, the remaining bacon, another cup of the hollandaise sauce and the remaining cheese. At this point you can cover and refrigerate for up to 2 days.
Bake the lasagna at 350°F for 45 minutes or until bubbling. If required, you can broil the lasagna for a few minutes to brown the cheese. Pull the lasagna out of the fridge 30 minutes to 1 hour prior to baking if you prepared this beforehand.