Breakfast Lasagna with Sausage, Egg and Cheese
This delicious breakfast lasagna has all the fixings of a hearty breakfast made into a lasagna that is loaded with breakfast sausage, scrambled eggs, two types of shredded cheese, plus a ricotta filling layered between lasagna noodles.
Servings: 8 Servings
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
Recipe inspired from Sargento
- 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.