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Breakfast Lasagna

Savory Breakfast Lasagna: A Hearty Morning Delight

This Breakfast Lasagna combines fluffy scrambled eggs, savory sausage, and crispy hash browns into a delicious bake.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Mixture
  • 3 cups Cottage Cheese Ricotta can be used for a similar texture.
  • 1/2 cup Chives Green onions or scallions can replace chives if desired.
For the Egg Mixture
  • 18 large Eggs
  • 1/3 cup 2% Milk Whole milk or a plant-based milk also works well.
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
For the Layers
  • 8 pieces Lasagna Noodles Cooked and drained; Avoid no-boil noodles for the best results.
  • 4 cups Frozen Shredded Hash Browns Thawed; Homemade or leftover potatoes can do the trick.
  • 1 lb Bulk Pork Sausage Cooked and crumbled; Use plant-based sausage for a vegetarian alternative.
For the Toppings
  • 8 oz Pepper Jack Cheese Sliced; Monterey Jack offers a milder flavor if preferred.
  • 8 oz Muenster Cheese Sliced.

Equipment

  • Mixing Bowl
  • Skillet
  • baking dish

Method
 

Step-by-Step Instructions
  1. Prepare the Cheese Mixture by combining the cottage cheese, chives, and green onions in a large mixing bowl until well blended.
  2. Whisk the Egg Mixture together with eggs, milk, salt, and pepper until fully combined and frothy.
  3. Scramble the eggs in a skillet over medium heat, stirring continuously until thickened but slightly runny.
  4. Assemble the Baking Dish by greasing a 13x9-inch baking dish with butter and layering 4 lasagna noodles at the bottom.
  5. Layer the Ingredients by spreading half the hash browns, followed by scrambled eggs, crumbled sausage, and half of the cottage cheese mixture; repeat for even distribution.
  6. Add Cheese and Final Layers by topping with slices of pepper jack cheese, then adding the remaining lasagna noodles, hash browns, and cottage cheese mixture.
  7. Finish with Muenster Cheese by layering the slices evenly over the top of the assembled lasagna.
  8. Refrigerate Before Baking by covering tightly with plastic wrap and chilling for at least 8 hours or overnight.
  9. Preheat and Let Sit by preheating the oven to 350°F (175°C) and letting the lasagna sit at room temperature for about 30 minutes before baking.
  10. Bake to Perfection by baking uncovered for 35-40 minutes until the top is golden and set.
  11. Rest and Slice by removing from oven and letting it rest for 5 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 28gProtein: 25gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 300mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Let the lasagna sit for 5 minutes after baking for cleaner cuts. Adjust moisture if using vegetarian sausage or extra veggies to prevent sogginess.

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