Apple Breakfast Lasagna
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sour cream
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| 12 | sliced |
french bread
toasted |
*
|
| ½ | pound |
ham
boiled |
|
| 2 ½ | cups |
cheddar cheese
|
*
|
| 1 | can |
apple pie filling
|
*
|
| 1 | cup |
granola
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sour cream
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 12 | sliced |
french bread
toasted |
*
|
| 226.8 | g |
ham
boiled |
|
| 591 | ml |
cheddar cheese
|
*
|
| 1 | can |
apple pie filling
|
*
|
| 237 | ml |
granola
|
Directions
In small bowl, combine sugar and sour cream; cover and refrigerate.
Place 6 slices French toast in bottom of greased 9 x 13 pan.
Layer ham, 2 cups of cheese and remaining 6 slices of French toast in baking pan.
Spread pie filling over top; sprinkle granola over apples.
Bake in preheated 350℉ (180℃) F oven for 25 minutes.
Top with remaining ½ cup cheddar cheese; bake another 5 minutes until cheese is melted and casserole is hot.
Serve with sour cream mixture.
