Egg Scrambled Lasagna

Pat Duran


This is a tasty way to make breakfast, lunch or can even make it the night before and bake it in the morning..Fresh ingredients layered makes this breakfast lasagna (less the noodles) quick and easy. I hope you enjoy it as much as we do. You can always layer more ingredients, like chopped bell peppers,fried potatoes, etc.


★★★★★ 3 votes

6 or more
10 Min
25 Min


  • 12 large
  • 1 Tbsp
    minced fresh parsley
  • 1 tsp
    freshly grated nutmeg
  • 2 Tbsp
  • to taste:
    salt and pepper
  • 2/3 c
    dairy sour cream
  • 3 small
    green onions chopped and some of the green too
  • 1 pkg
    12 slices or so bacon, cooked and crumbled
  • 1 small
    pkg. about 12 button mushrooms,roughly chopped
  • 1 1/2 c
    shredded cheddar cheese

How to Make Egg Scrambled Lasagna


  1. In a large bowl whip the eggs with the , parsley and nutmeg.
    Heat a large skillet and add the butter, pour in the egg mixture and scramble until still slightly moist.(they will cook more when baked-you don't want dry eggs).Cool slightly.( before adding the sour cream layer).
  2. In a 9x13-inch butter sprayed baking dish.. layer the scrambled eggs and sprinkle with salt and pepper to taste; then spread the sour cream on top;next the onion, bacon,mushrooms and finally the cheddar cheese.
  3. Next morning:
    Bake in a 300^ oven for 25 to 30 minutes; until cheese is melted..DO NOT OVER BAKE (eggs will be rubbery).Sprinkle with paprika before serving if you like.
  4. Note:
    If you don't like sour cream; you can use Greek yogurt or cottage cheese or extra cheddar cheese....Enjoy!

Printable Recipe Card

About Egg Scrambled Lasagna

Main Ingredient: Eggs
Regional Style: American

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