Prep time: 25
mins Cook time: 35 mins
Total time: 1 hour
Serves: 12 pieces
Ingredients
FOR THE EGGS
18 large eggs
sea salt
black pepper
FOR THE GRAVY
1 pound ground pork sausage
16 ounces softened cream cheese
1½ cups beef broth
sea salt
black pepper
FOR THE LASAGNA
1 pound thin shaved deli ham
4 ounces shredded mozzarella cheese
4 ounces grated Parmesan cheese
Instructions
PREPARE EGGS AND SAUSAGE
Preheat oven to 325 degrees
In a large skillet or cast iron pan, soft scramble the eggs (seasoned to taste with salt & pepper) then remove from heat and set aside.
In the same skillet, cook the sausage over medium heat until thoroughly cooked through. Add in the cream cheese and the broth and stirring constantly, cook until the mixture comes to a soft simmer and thickens. Then reduce the heat to medium-low, still stirring constantly and simmer for 2 more minutes. Season to taste with salt and pepper. Set mixture aside.
ASSEMBLE LASAGNA
Using a 3-quart baking dish, add a very thin layer of gravy to cover the bottom of the dish. Then add a layer of ham. I used about 6-8 pieces of ham per layer. You will have 3 layers of ham so just divide the ham into 3 piles.
After the ham add a layer of scrambled eggs. You will end up with 2 layers of eggs, so just divide it in half.
Then add a layer of gravy. You will have 4 total layers of gravy.
After the gravy add a third of the mozzarella and ⅓ of the Parmesan. You will have 3 layers of cheese.
Repeat the process again: ham, eggs, gravy, cheese.
Then add the final layer of ham and top with the remaining cheese.
Bake for 30-40 minutes or until cheese is melted. I actually found this tasted better reheated subsequent days so I actually recommend cooking and serving it the next day.