Chef Elena Rossi - Brunch Specialist
👨‍🍳 Brunch Expert

Recipe by Mitchell

🎓 Certified Culinary Professional ⏰ Food Stylist & Recipe Developer 🍽️ 10+ Years in Brunch Cuisine

❤️ My Recipe Story

"This recipe was born from Sunday brunch experiments — combining lasagna’s comfort with the heartiness of breakfast. After perfecting the balance between creamy eggs and savory sausage, it became a family favorite that always disappears fast."

Chef Elena Rossi specializes in modern comfort food, blending traditional techniques with creative twists. She believes every meal should bring warmth and connection to the table.

View All Mitchell's Recipes →
Golden breakfast lasagna topped with baked egg and parsley on a white plate with melted cheese and visible layers of sausage and eggs.

The Perfect Brunch Casserole

Breakfast lasagna offers the ultimate mashup of morning flavors. By layering sausage, ham, and eggs with pasta and cheese, you get a dish that’s both hearty and satisfying — perfect for feeding a hungry crowd.

It’s ideal for holidays or lazy weekends, since you can assemble it the night before and bake it fresh in the morning. The creamy ricotta and melted cheddar create the perfect gooey texture.

💡 Professional Tip

Let the lasagna rest for at least 10 minutes after baking to set the layers and make slicing easier.

Frequently Asked Questions

Yes, assemble the lasagna the night before, cover, and refrigerate. Bake it in the morning, adding 10 extra minutes to the cook time.

Absolutely! Substitute an equal amount of cooked, chopped bacon or even turkey sausage for a lighter version.

Yes, just make sure the egg mixture and cheese layers have enough moisture to soften the noodles while baking.

Omit the meat and add sautéed spinach, mushrooms, or roasted peppers for a delicious vegetarian version.

The lasagna is done when the top is golden brown, the cheese is bubbling, and the center reaches 160°F (70°C).

Serve with a fresh fruit salad, mimosas, or crispy hash browns for a complete brunch spread.

Yes, cool completely, slice into portions, and freeze in airtight containers for up to 2 months. Reheat in the oven or microwave.

Keep refrigerated in a sealed container for up to 4 days. Reheat individual slices in the microwave or oven until warmed through.

Recipe Troubleshooting Guide

✅

Runny Layers

Problem: The lasagna turns out watery after baking.

Solution: Ensure eggs are fully set before layering and let the lasagna rest after baking to allow excess moisture to absorb.

✅

Overbrowned Top

Problem: The cheese topping gets too dark.

Solution: Cover loosely with foil during the last 10 minutes of baking.

✅

Undercooked Center

Problem: The middle stays soft or wet.

Prevention: Bake a few extra minutes or check oven calibration. The center should reach at least 160°F.

✅

Dry Texture

Problem: The lasagna feels too firm or dry.

Recovery: Add a bit more egg mixture or cheese between layers next time to keep it moist.

✅

Uneven Layers

Problem: Layers slide apart when sliced.

Prevention: Let the lasagna cool before cutting, and use a sharp knife for clean slices.

✅

Flavor Balance Issues

Too Sweet: Add more salt or sausage to counteract sweetness.

Too Salty: Use low-sodium cheese and unsalted butter next time.

Bland: Add a pinch of garlic powder or smoked paprika for extra depth.

Bowls of lasagna noodles, cooked sausage, diced ham, shredded cheeses, ricotta, eggs, and milk arranged neatly on a wooden counter.

Choosing the Right Ingredients

High-quality breakfast sausage and fresh eggs make all the difference in this recipe. Using a mix of cheddar and mozzarella gives both flavor and gooey stretch.

Ricotta cheese adds creamy layers, while a touch of parsley brings brightness to balance the richness. Opt for fresh lasagna noodles if available for an ultra-soft texture.

Essential Ingredient Notes

  • Breakfast Sausage: Choose a mildly seasoned sausage that complements the eggs rather than overpowering them. Cook thoroughly before layering.
  • Ricotta Cheese: Use whole-milk ricotta for the creamiest texture; drain excess liquid if it's too wet.
  • Cheddar Cheese: Sharp cheddar provides strong flavor contrast — shred it fresh for best melting results.
Baking dish with layered breakfast lasagna being placed in an oven, cheese bubbling on top.

Perfecting the Technique

The key to a perfect breakfast lasagna is balancing moisture. Lightly scramble the eggs before layering so they don’t make the dish soggy.

Bake until golden brown and let rest before cutting — this ensures clean slices and a firm but creamy interior every time.

Layering for Stability

Start and end with noodles, alternating with even layers of egg, sausage, and cheese. This prevents slippage and keeps structure during slicing.

Breakfast Lasagna with Egg & Sausage

Prep 20 min
Cook 45 min
Serves 8 servings
Level Intermediate

📋 Ingredients

Main Ingredients

  • 1 cup ricotta cheese
    Creamy base layer for texture balance
  • 1/4 cup milk
    Adds richness to the egg mixture

Optional Garnishes

  • 1 lb breakfast sausage
    Cook until browned and crumbly
  • 9 lasagna noodles
    Boil until al dente

Instructions

  1. Prepare Ingredients

    Cook noodles and sausage; whisk and scramble eggs lightly with milk, salt, and pepper.

  2. Layer and Bake

    Layer noodles, sausage, cheese, and eggs; top with cheese and bake at 375°F until golden.

Recipe Notes & Tips

Storage

Refrigerate leftovers up to 4 days or freeze for 2 months in airtight containers.

Serving Suggestions

Pair with fruit salad, toast, or a side of roasted potatoes.

Variations

Add vegetables like spinach, peppers, or onions for extra flavor and nutrition.