Real Recipes From Real Home Cooks ®

breakfast lasagna

(3 ratings)
Blue Ribbon Recipe by
Sylvia Waldsmith
Gautier, MS

Breakfast Lasagna is a wonderful blend of flavors! No one will ever leave the table hungry! Make it the night before (just don't bake it) and refrigerate! All you have to do is bake it in the morning! The leftovers are incredible reheated in the microwave! You can even freeze this for a later date, or make it in two smaller for now and one for later!

Blue Ribbon Recipe

This is one hearty lasagna. It will be great for a brunch or big weekend breakfast. But, it would be great for dinner too! The milk sauce takes a bit of time, but it's the glue that brings the whole dish together. The Italian sausage, the mixture of cheeses and eggs create layers of yumminess! Plus, I love that you can make this the night before.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 serving(s)
prep time 45 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For breakfast lasagna

  • 9
    uncooked lasagna noodles
  • 1 lb
    bulk Italian sausage (sweet or hot), cooked and crumbled
  • 12 lg
    eggs, beaten
  • 1/2 c
  • 1 1/2 c
    shredded mozzarella cheese, divided
  • 1 1/2 c
    shredded sharp cheddar cheese, divided
  • 1/3 c
    shredded Parmesan cheese
  • 1 Tbsp
    vegetable oil
  • 1 md
    onion, chopped
  • 1/3 c
    all-purpose flour
  • 3 1/2 c
  • 1 tsp
  • 1/2 tsp
    ground black pepper
  • 1 tsp
    hot sauce (optional - to taste)
  • 1/4 tsp
    ground nutmeg

How To Make breakfast lasagna

  • 1
    Preheat oven to 350 degrees. Spray a 13" x 9" baking dish with non-stick cooking spray.
  • 2
    Beat together eggs and 1/2 cup milk.
  • 3
    In a large saute pan, scramble eggs over low heat until just set, remove from heat.
  • 4
    In a large saute pan, over medium high heat, cook Italian Sausage until browned.
  • 5
    Remove from pan and drain on paper towels.
  • 6
    In same skillet, add the vegetable oil and sauté the onions until softened.
  • 7
    Add flour and cook over medium heat for 2 minutes.
  • 8
    Whisk together milk, add salt, pepper, nutmeg and hot sauce (if using).
  • 9
    Add to onions and continue to cook over medium heat.
  • 10
    Bring to a simmer and cook for 2 minutes, remove from heat.
  • 11
    Mix together 1 cup mozzarella, 1 cup cheddar and Parmesan cheese. (Reserve remaining cheese for top)
  • 12
    In a baking dish (13” x 9”), spray bottom with non-stick cooking spray. Spread ½ cup of milk mixture evenly in pan.
  • 13
    Evenly space 3 lasagna noodles over sauce. Pour 1 cup sauce over noodles.
  • 14
    Evenly spread 1/3 each of sausage, scrambled eggs and mixed cheeses over noodles, repeat layers two more times….noodles, milk, sausage, eggs and cheese, ending with cheese.
  • 15
    Cover with foil and bake for 1 hour. Remove foil and sprinkle with remaining ½ cup mozzarella and cheddar cheeses. Bake for an additional 15 – 20 minutes. Allow to sit and rest for at least 15 minutes before serving.
  • 16
    You can make this the night before and refrigerate it. Assemble it completely and cover with foil, do not bake. Remove breakfast lasagna from refrigerator 30 minutes prior to baking. Bake for time given in Step 15.