Hearty Breakfast Lasagna
This hearty breakfast lasagna layers savory sausage and vegetables with hash browns, eggs, and two types of cheese for a delicious and satisfying morning meal.
Equipment
- 9x13 inch baking dish
- large skillet
- large bowl
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound breakfast sausage, crumbled
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 package frozen hash browns, thawed (10 ounce)
- 12 large eggs
- 1/2 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Optional Garnish
- fresh chives or parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large skillet, cook the crumbled breakfast sausage until browned, then drain excess grease. Add chopped onion and bell pepper, cooking until softened (5-7 minutes), then remove and set aside.
- Whisk together eggs, milk or cream, salt, and pepper in a large bowl until well combined.
Assembly
- Spread half of the thawed hash browns evenly across the bottom of the prepared baking dish.
- Top with half of the cooked sausage and vegetable mixture.
- Sprinkle with 1/2 cup each of cheddar and Monterey Jack cheeses.
- Pour half of the egg mixture evenly over the cheese.
- Repeat the layers with the remaining hash browns, sausage and vegetable mixture, cheeses, and egg mixture.
Baking and Serving
- Bake for 40-50 minutes, or until eggs are set and the top is lightly golden brown.
- Let the lasagna rest for 5-10 minutes before slicing and serving, garnishing with fresh chives or parsley if desired.
Notes
For a richer flavor, consider using heavy cream instead of milk. You can also customize the vegetables to your liking, adding spinach, mushrooms, or kale for extra nutrition. Ensure the hash browns are thoroughly thawed for even cooking.