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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.
Prep Time30 mins
Cook Time1 hr 10 mins
Total Time1 hr 40 mins
Course: Breakfast, brunch
Cuisine: American
Keyword: Breakfast Lasagna, Sausage, Egg and Cheese
Servings: 8 Servings
Author: Deliciously Seasoned


  • 9 lasagna noodles, cooked
  • 1 pound breakfast sausage
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 12 large eggs
  • 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


  • 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.


Recipe inspired from Sargento