Breakfast Lasagna
Total Time
Prep: 20 min. + chilling Bake: 35 min.
Yield
16 servings
Breakfast lasagna is a hearty, make-ahead breakfast bake featuring layers of scrambled egg, sausage, hash browns, pepper jack, Muenster and noodles.
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.
Nutrition Facts
1 piece: 366 calories, 23g fat (11g saturated fat), 256mg cholesterol, 640mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 23g protein.
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
Recipe Creator
© 2026 RDA Enthusiast Brands, LLC