Breakfast Lasagna

For the French Toast:

In large mixing bowl whisk eggs, milk, vanilla, sugar and cinnamon until well blended.

Heat 2 teaspoons butter in skillet over medium heat.

Dip slice of cinnamon raisin bread in egg mixture, flip over and place in skillet. Cook until lightly browned, then flip and cook until slightly puffed up and lightly browned. Remove to plate. Repeat with all slices cinnamon raisin bread.

For the Scrambled Eggs:

While preparing French toast, whisk together eggs, milk, salt and pepper in large mixing bowl (4 quarts or larger) until well blended.

Cook eggs in 2 batches. Melt 1 tablespoon unsalted butter in skillet over medium heat; add half of eggs to pan. Agitate with silicone spatula, cooking until there are curds that are set and only a little wet. Remove to paper-towel lined plate; repeat with remaining butter and eggs.

For the Lasagna:

Preheat oven to 350˚F. Grease 9x13-inch baking dish and lay out layer of French toast in bottom; cutting pieces in half to cover entire surface without overlapping (8-9 slices).

Drizzle half pancake syrup over French toast. Spread half eggs and ham over French toast, then sprinkle half cheese over that. Repeat with remaining French toast, pancake syrup, eggs and ham.

Press hash browns evenly over ham and eggs; drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes uncovered.

Sprinkle remaining cheese over top and return to oven for 10 minutes. Turn broiler on high and bake for an additional 2-3 minutes, or until cheese is caramelized.

Let sit for 5 minutes before serving. Drizzle with additional pancake syrup, if desired.