Breakfast lasagna is a hearty, make-ahead breakfast bake featuring layers of scrambled egg, sausage, hash browns, pepper jack, Muenster and noodles.
Wake up to layers of creamy, cheesy goodness packed with all your breakfast favorites. This breakfast lasagna recipe stacks fluffy scrambled eggs, savory breakfast sausage, hash browns and melty cheeses between tender noodles, creating a hearty, flavor-packed breakfast bake that everyone will love.
The best part? While the layers require a little prep, you can assemble this overnight breakfast recipe ahead of time and keep it refrigerated. Pop it in the oven the next morning for a stress-free weekend brunch or festive holiday breakfast with family and friends.
Breakfast Lasagna Ingredients
- Cottage cheese: Using 4% cottage cheese adds a creamy, rich, protein-packed layer to the lasagna. You can swap in 2% cottage cheese for a lighter mouthfeel, or ricotta for a more traditional cheesy layer.
- Aromatics: Chives and green onions deliver freshness and a mild allium flavor without overpowering the dish. Fresh is best, but dried chives or a few tablespoons of finely chopped onion work in a pinch.
- Eggs: Eighteen eggs might sound like a lot, but this is a generously sized lasagna, and we want each bite to be packed with tender scrambled eggs.
- Milk: Milk keeps the scrambled eggs tender and creamy. This recipe calls for 2%, but you can use any milk you’ve got.
- Butter: A small amount of butter adds rich flavor and prevents the eggs from sticking to the pan. If you prefer, scramble the eggs in oil or use a nonstick spray to reduce the amount of saturated fat in the dish.
- Lasagna noodles: Traditional lasagna noodles hold the egg, cheese, potato and meat layers together beautifully. While no-boil noodles work well in classic lasagna, this recipe doesn’t have enough liquid to soften them, so stick with cooked and drained noodles for the best results.
- Frozen hash brown potatoes: Thaw and drain the hash browns before layering them to prevent the excess moisture from making your lasagna soggy.
- Bulk sausage: Any ground breakfast sausage works well in this recipe. Regular pork sausage will add classic savory flavor, while a spicy variety will kick up the heat. For a lighter option, try ground turkey or chicken sausage.
- Sliced cheese: Pepper jack adds a zesty kick, while Muenster melts into a smooth, creamy topping. Other melty cheeses, such as Colby Jack, cheddar, Swiss or provolone, work well too—feel free to mix and match your favorites.
Directions
Step 1: Mix the cottage cheese layer
In a bowl, stir the chives and green onions into the cottage cheese.
Editor’s Tip: For an extra kick, add a dash of hot sauce to the cottage cheese mixture.
Step 2: Scramble the eggs
In a separate bowl, whisk the eggs, milk, salt, and pepper until they’re well blended.
Melt 1 tablespoon of butter in a large skillet over medium heat. Pour in the egg mixture and cook, stirring frequently, until the eggs are thickened and no liquid egg remains. Remove the pan from the heat.
Editor’s Tip: Don’t overcook the eggs—they’ll firm up more as the lasagna bakes. You want soft, creamy curds for the best texture.
Step 3: Assemble the lasagna
Grease a 13×9-inch baking dish. Arrange four lasagna noodles on the bottom. Layer the noodles with 2 cups of hash browns.
Add the scrambled eggs and the cooked sausage.
Spread half of the cottage cheese mixture.
Cover it with the pepper jack cheese.
Top with the remaining noodles, hash browns and cottage cheese mixture, then finish with the sliced Muenster cheese.
Cover and refrigerate the breakfast lasagna for at least eight hours or overnight.
Step 4: Bake the lasagna
Preheat the oven to 350°F. Remove the dish from the refrigerator and let it sit on the counter for 30 minutes before baking it. Bake the breakfast lasagna, uncovered, for 35 to 40 minutes or until the top is golden and a knife inserted in the center comes out clean. Let the lasagna stand for five minutes before cutting into it. If desired, sprinkle it with extra minced chives before serving.
Breakfast Lasagna Variations
- Swap the meat: Instead of breakfast sausage, try adding browned ground turkey, chicken sausage or crumbled bacon for a slightly different flavor.
- Change the cheese: Swap in sliced cheddar, Colby Jack or provolone in place of the pepper jack and/or Muenster for a milder melt.
- Add veggies: Saute chopped bell peppers, onion, spinach, mushrooms or zucchini with the sausage for extra flavor and nutrition.
- Turn up the heat: Add diced jalapenos, canned green chiles or a pinch of red pepper flakes to the sausage as it browns for a spicier kick.
- Garnish it with fresh toppings: Serve your breakfast lasagna with fresh salsa, diced avocado, sliced jalapenos, sour cream or hot sauce for a flavorful finishing touch.
How to Store Breakfast Lasagna
After baking, allow the leftover breakfast lasagna to cool to room temperature. Cover the baking dish tightly with storage wrap or aluminum foil, or transfer slices to an airtight container. Store breakfast lasagna in the refrigerator for up to four days.
Can you freeze breakfast lasagna with hash browns?
Yes, you can freeze breakfast lasagna before or after baking it. If you bake it first, make sure to let it cool before freezing it. Wrap the entire dish tightly in storage wrap, then cover it with a layer of aluminum foil. Freeze breakfast lasagna for up to two months.
Thaw frozen breakfast lasagna overnight in the refrigerator, then bake it as directed or reheat it in a 350° oven until it’s warmed through.
How do you reheat breakfast lasagna casserole?
To reheat breakfast lasagna casserole, bake in a preheated 350° oven until it’s hot, or warm individual slices in the microwave.
Breakfast Lasagna Tips
Can I use no-boil noodles in breakfast lasagna?
There’s no beating the convenience of no-boil noodles in traditional lasagna recipes, but we don’t recommend it here. There’s not enough liquid in this breakfast lasagna recipe to thoroughly cook them. Boiling and draining the noodles first takes a bit more effort, but it ensures tender, perfectly cooked layers.
How do you make a vegetarian breakfast lasagna casserole?
To make a vegetarian breakfast lasagna casserole, simply replace the pork sausage with plant-based meat crumbles or sauteed mushrooms. You can also add extra veggies, such as sauteed peppers, onions or chopped spinach, for additional color and texture.
What can you serve with breakfast lasagna?
This hearty breakfast lasagna pairs well with light sides, such as a mixed fruit salad, a simple green salad or roasted vegetables. Add crusty bread or fluffy rolls to the table and use them to scoop up every last bit of egg and sausage. You can also top individual servings with salsa, sliced avocado or a dollop of sour cream for extra spice or creaminess.
Ingredients
- 3 cups 4% cottage cheese
- 1/2 cup minced chives
- 1/4 cup sliced green onions
- 18 large eggs
- 1/3 cup 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 8 lasagna noodles, cooked and drained
- 4 cups frozen shredded hash browns, thawed
- 1 pound bulk pork sausage, cooked and crumbled
- 8 ounces sliced pepper jack cheese
- 8 ounces sliced Muenster cheese
- minced chives, optional
Directions
- In a bowl, combine cottage cheese, chives and onions. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat.
- Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, the scrambled eggs, the sausage and half the cottage cheese mixture. Cover with pepper jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate lasagna, covered, 8 hours or overnight.
- Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. If desired, sprinkle with minced chives before serving.
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It's fun to cook something new for family and friends—especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds! —Guthrie Torp Jr., Highland Ranch, Colorado
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