Breakfast Lasagna (serves 4)

Gluten, wheat, dairy free and vegetarian

Please note! This is by no means a healthy recipe. But it is fun, and great when you have guests staying

1 Tbsp olive oil
1/2 onion, finely sliced
2 – 3 large field mushrooms, diced
1 tin of diced tomatoes
1 Tbsp fresh basil, finely chopped
1/2 tsp dried thyme
Salt and pepper to taste
6 – 10 Birds Eye Golden Crunch Hashbrowns, cooked
6 eggs with 1 Tbsp of milk or water, beaten
Spinach or silverbeet for layering


1) Heat oven to 200C. In a frypan, heat the olive oil then cook the onions on a medium heat until clear. Add mushrooms and cook until soft – about two minutes. Toss in herbs and mix through the tin of tomatoes.
2) Layer hashbrowns in a small, deep tray (I use a small loaf tin – usually 2 – 3 hashbrowns per layer).
3) On top of the hashbrowns put 1/2 of the tomato mix.
4) On the tomato mix, layer some spinach. Pour half the egg mix over this.
5) Repeat layers 2 – 4, then finish with a layer of hashbrowns.
6) Bake in the oven until the egg has cooked through – about half an hour. Serve with avocado.

Tip: If you aren’t vegetarian, try layering some bacon into the mix.

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