This hearty Breakfast Lasagna is packed with breakfast sausage, eggs, cheese, lasagna noodles, and seasoned perfectly, then baked until hot and bubbly. A delicious breakfast casserole recipe the whole family will enjoy!
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You’ve heard of breakfast casserole, but have you ever heard of breakfast lasagna? If you haven’t I’m here to enlighten you. First and foremost, it’s so good. SO good. I’ve been making it for years, and my family loves it. It’s loaded with all of our favorite breakfast flavors and many of the great flavors of lasagna, as well. It’s the perfect recipe mashup to start the day.
Breakfast lasagna is one of those recipes that you try once and never look back. This delicious breakfast is loaded with sausage, eggs, cheese, and vegetables. Serve this up by the slice and watch everyone dive into layers of breakfast sausage, ricotta cheese, bell peppers, eggs, and more.
Looking for more tasty breakfast casseroles you can try? We love this Italian Sausage Breakfast Casserole and our Breakfast Casserole with Hash Browns too and highly recommend you try them next!
Why You Will Love This Breakfast Lasagna Casserole
- Makes a Large Amount. Easy to make for large groups because it feeds an army or makes great leftovers. It makes a great lunch or afternoon snack after you’ve had it for a hearty breakfast. No matter when you eat it, it’s pure deliciousness.
- So Filling and Satisfying. It’s the perfect hearty start to the day, and it will keep you filled up and going strong. Layers of noodles and breakfast favorites combine to create a dish that satisfies every breakfast craving you’ve ever had and then some.
- All Occasion Breakfast. This easy casserole is great to serve for a weekend family breakfast, potluck, family reunion, and holidays.
Ingredients
You don’t need a lot of fancy ingredients to make this delicious breakfast. It only takes some classic breakfast and lasagna staples, and you’re good to go.
- Cheese: We use a combination of Monterey Jack cheese and cheddar for cheesy layers, while ricotta cheese works great for the creamy layer.
- Lasagna noodles: Make sure to cook these in advance but just to al dente. You can also you can buy no-boil noodles that don’t need to be cooked beforehand.
- Eggs: Every breakfast casserole needs eggs!
- Breakfast sausage: Choose your favorite variety. You can use hot and spicy, turkey, or chicken sausage too!
- Veggies: We use a combination of onion and green bell pepper for flavoring the breakfast sausage layer.
- Seasonings: Dried oregano, basil, garlic powder, and Slap Ya Mama add flavor to breakfast lasagna. You will also need a bit of salt and black pepper to bring all the flavors together.
- Whole milk: My secret to light and fluffy eggs!
Variations
Aside from being absolutely delicious, the great thing about this breakfast lasagna is how versatile it is. You can do so much with it to make it your own unique breakfast for the family.
- Add More Veggies: Try this with mushrooms, spinach, zucchini, or red bell peppers.
- Make it Spicy: Try some diced green chilies and diced jalapeno for a bit of heat!
- Try Different Meats: Replace the sausage with bacon or ham. Cook the bacon ahead of time and then reserve some of the oil for cooking the vegetables. For the ham, saute the onions and bell pepper in a bit of oil.
- Experiment With Cheese: Try it with mozzarella cheese for a more traditional lasagna flavor or pepper jack cheese is great if you want a bit more flavor and spicy kick.
- Baked Pasta: Swap the lasagna noodles for ziti, penne, or another type of short pasta.
How to Make Breakfast Lasagna
To get started making this sausage and egg lasagna, grab all your ingredients, cook the lasagna noodles according to the package directions, preheat your oven, and spray a 9 x 13 casserole dish with nonstick cooking spray.
- Step 1: Make the Sausage. Cook the sausage until it’s no longer pink in a large skillet. Remove sausage from pan and place on a plate lined with paper towels to absorb the excess grease. Keep one tablespoon of drippings to cook the vegetables in.
- Step 2: Cook the Veggies. Add the onions and bell peppers to the skillet with the grease from the sausage. Cook until tender. Add the sausage back to the pan with the vegetables, stir to combine.
- Step 3: Make the Ricotta Mixture. Mix the ricotta cheese, oregano, and basil until combined in a medium bowl.
- Step 4: Make the Egg Mixture. Whisk the ggs, milk, salt, and pepper together in a large bowl.
- Step 5: Assemble Layer One. Start your layers with a ¼ cup of egg mixture in the bottom of the prepared baking dish. Add 3 lasagna noodles on top, followed by half of the Ricotta cheese mixture, half of the sausage and veggie mixture, and one cup of cheese.
- Step 6: Finish Assembling. Add 3 more noodles, the remaining ricotta cheese mixture, the sausage and veggie mixture, 1 cup of cheese, and the remaining eggs. End with with 3 more noodles and the remaining cheese.
- Step 7: Bake. Cover with aluminum foil and bake for 45-50 minutes. Remove foil and bake for an additional 15-20 minutes or until cheese is bubbly and eggs are set.
Expert Tips
- Cooking the Noodles. Make sure to cook just until al dente when boiling the noodles. They will cook more in the oven.
- Store Leftovers. Place the leftovers in an airtight container and store in the fridge for up to three days or freeze for up to three months. Reheat in the oven or microwave until heated through. If frozen, it’s best to thaw it out overnight in the fridge before reheating.
- Make Ahead. You can make this dish up to 3 days ahead. Prep, assemble, and bake as directed. Allow it to cool down completely and then store covered in the fridge. Remove the dish from the fridge 30 minutes before reheating and let it sit. Reheat covered with foil in a 325° F oven for 20-25 minutes or until heated through.
Serving Suggestions
This dish is meant to be a complete meal on its own! Serve it up with sweet rolls, fresh fruit, or smoothies if you’re looking to add some sides.
Try making homemade sweets such as these mini cheese pastries or mixed berry cinnamon rolls!
Enjoy your slice of egg lasagna with some hot sauce or other tasty sauce. Try this jalapeno salsa, habanero salsa, or salsa verde.
For weekend brunch, we love these pancake cups or pumpkin spice pancakes.
Try This Delicious Hearty Breakfast Recipe Today
This delicious breakfast lasagna is loaded with cheese, sausage, and the classic breakfast veggies that we all love. It’s simple to make and tastes absolutely delicious. With a combination like that, why wouldn’t you make it? Give this one a try, and I know you’ll love it. In fact, it just might become your new go-to breakfast option.
More Delicious Breakfast Recipes
And these Bacon Egg Cups you might enjoy as well, from our friend Denay, owner of Confetti and Bliss. Make sure to check out all of her delicious recipes too!
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Breakfast Lasagna with Sausage, Egg and Cheese
Ingredients
- 9 lasagna noodles, cooked
- 1 pound breakfast sausage
- 1 small onion, diced
- 1 green bell pepper, diced
- 12 large eggs
- 1 ½ cups milk
- 1 teaspoon garlic powder
- 1 teaspoon Slap Ya Mama
- ½ teaspoon salt
- ½ teaspoon pepper
- 16 ounces Ricotta cheese
- ½ teaspoon oregano
- ½ teaspoon basil
- 2 cups sharp cheddar, shredded
- 2 cups Monterey jack cheese, shredded
Instructions
- Preheat oven to 375° and prepare a 9 x 13 baking dish by spraying with nonstick cooking spray.
- Cook lasagna noodles according to package directions for al dente.
- In a large frying pan, over medium heat, cook sausage until brown and no longer pink. Remove sausage and place on a plate lined with paper towels. Drain a majority of the grease and set aside.
- In the same frying pan, add onions and bell peppers. Cook on medium-high heat until vegetables are tender and onions are translucent.
- Add sausage back to the pan with the vegetables, stir to combine.
- In a medium bowl, add ricotta cheese, oregano, and basil and mix until combined.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Place ¼ cup of egg mixture in bottom of baking dish. Layer with 3 lasagna noodles on top, followed by half of the Ricotta cheese mixture, half of the sausage and veggie mixture, and one cup of cheese.
- Add 3 more noodles, remaining ricotta cheese mixture, sausage and veggie mixture, 1 cup of cheese, and the remaining eggs.
- Top with 3 noodles and the remaining cheese.
- Cover with foil and bake for 45-50 minutes.
- Remove foil and bake for an additional 15-20 minutes or until cheese is bubbly and eggs are set.
Notes
- Cooking the Noodles. Make sure to cook just until al dente when boiling the noodles. They will cook more in the oven.
- Store Leftovers. Place the leftovers in an airtight container and store in the fridge for up to three days or freeze for up to three months. Reheat in the oven or microwave until heated through. If frozen, it’s best to thaw it out overnight in the fridge before reheating.
- Make Ahead. You can make this dish up to 3 days ahead. Prep, assemble, and bake as directed. Allow it to cool down completely and then store covered in the fridge. Remove the dish from the fridge 30 minutes before reheating and let it sit. Reheat covered with foil in a 325° F oven for 20-25 minutes or until heated through.
