Breakfast 'Lasagna'
A breakfast (or dinner!) that's away from the norm, packed with protein, and doesn't take all morning (or evening) to cook! This is vegetarian, and gluten free, this can be made vegan.
After a long hard week working in the city, it can be difficult to think of a breakfast that's away from the norm, that is packed with protein AND which doesn't take all morning to cook. Add to this a surplus of potatoes delivered by Misfits Market that needed to be used up and the result is this Breakfast Lasagne.
Ingredients (for 2 people)
2 medium potatoes or 1 large potato
1 small onion
3-4 mushrooms
1 cup Quorn grounds/ mince (or ground meat)
1 clove garlic
5 eggs
1/2 cup passata / pasta sauce
1 tbsp oil to grease the baking dish
1 cup grated cheddar
2 spring onions (green onions)- optional
Method
Set the oven to 370°F/ 180°C .
Thinly slice the potato, mushroom, and onion, and crush and chop the garlic. Grease your baking dish, I find stonewear or Pyrex baking dishes work best, then place one layer of potato slices on the bottom of the dish. Cover with the grounds (mince), onion, sliced mushroom and garlic, and spoon over the tomato sauce. Season with salt and pepper. Add the second layer of potato using the rest of the slices, ensuring the mixture underneath is covered. Spray a little oil on the potatoes to stop them catching too much in the oven.
Put the dish in the oven for 30 minutes, after this time the potatoes and mince should be more or less cooked through. Once cooked, take the dish out of the oven and crack 5 eggs into the 'lasagne', one in each corner and the 5th in the middle of the dish. Chop the spring onions and sprinkle them over the dish then cover with grated cheddar cheese. Put the dish back in the oven until the eggs have cooked to your liking (5-10 minutes), then serve hot and enjoy!
For extra protein you can add Feta Cheese or chicken to the mixture. To make this vegan, omit the cheese and eggs. This recipe is gluten free.