Breakfast Lasagna
This recipe is a layered breakfast lasagna with eggs, cheese, sausage, and hash browns, baked to perfection and great for a hearty start to your day
Servings 12
Calories 469kcal
Ingredients
- 9-12 no-boil lasagna noodles
- 24 ounces breakfast sausage
- 1 medium onion finely chopped
- 1 large red bell pepper finely chopped
- 2 cups hash browns (frozen) diced or shredded works, not patties - thawed
- 8 large eggs
- 2 ½ cups whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ounces cheddar cheese grated
- 8 ounces mozzarella cheese grated
Instructions
- Preheat your oven to 375° Fahrenheit. Lightly grease a 9x13 inch baking dish.
SAUSAGE AND VEGETABLE MIXTURE
- In a pan over medium heat, brown the breakfast sausage. Remove the sausage with a slotted spoon, leaving the juices in the pan.
- Using the same pan, sauté the onions and bell peppers until soft, then add thawed hash browns and cook until lightly browned. Add the sausage back into the skillet and remove from heat.
EGG MIXTURE
- In a large bowl, whisk the eggs, milk, salt, and pepper until well combined.
ASSEMBLE - Layering the Lasagna
- Spread a small amount of the egg mixture into the casserole dish. Add a layer of lasagna noodles, sprinkle with the sausage mix, a third of each cheese, and fill with a third of the egg mix. Repeat and make three layers.
Bake
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the lasagna is golden and set.
- Let it rest for 10 minutes before slicing and serving.
Nutrition
Calories: 469kcal | Carbohydrates: 22g | Protein: 26g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 211mg | Sodium: 872mg | Potassium: 469mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1051IU | Vitamin C: 21mg | Calcium: 323mg | Iron: 2mg