Breakfast Lasagna

If you love a big, cozy breakfast that feeds the whole family without a lot of last-minute stress, this Breakfast Lasagna is about to become your new favorite. It layers seasoned breakfast sausage, fluffy scrambled eggs, creamy ricotta, and a generous amount of melted cheddar and mozzarella between tender lasagna noodles — all baked together until bubbly and golden.

The best part? You can put it together the night before and slide it into the oven the next morning. It’s the kind of recipe that works for a lazy Saturday, a holiday brunch, or anytime you want breakfast to feel a little more special without spending all morning at the stove.

Save this one for busy weekends, holiday mornings, or any time you want to impress your family with something warm and satisfying.

Quick Recipe Snapshot

• Prep time: 25 minutes
• Cook time: 45 minutes
• Total time: 1 hour 10 minutes
• Servings: 8–10
• Difficulty level: Easy
• Best for: Weekend brunch, holiday mornings, feeding a crowd
• Main method: Oven-baked casserole
• Flavor profile: Savory, cheesy, hearty, comforting

Table of Contents

Table of Contents

Why You’ll Love This Breakfast Lasagna

• Feeds a crowd with one pan. A single 9×13 dish gives you 8–10 generous servings, so everyone eats at once.
• Make-ahead friendly. Assemble it the night before and bake it fresh in the morning — no scrambling around the kitchen while still half-awake.
• Beginner-friendly. If you can brown sausage and scramble eggs, you can make this. No complicated sauces or tricky techniques.
• Uses simple, affordable ingredients. Everything comes from a regular grocery run. Nothing fancy or hard to find.
• Endlessly customizable. Swap the sausage for bacon, add spinach or peppers, or change the cheese blend to match your family’s tastes.
• Save-worthy and shareable. This is the kind of recipe people ask for after they try it.

What Makes This Recipe Work

Breakfast lasagna works because it brings together familiar breakfast flavors — sausage, eggs, and cheese — in a format that holds together beautifully and reheats like a dream. The ricotta adds a creamy, almost custard-like layer between the noodles, while the cheddar and mozzarella melt into that irresistible stretchy, golden top.

Unlike a regular egg casserole that can sometimes turn rubbery, the noodles give this dish a satisfying structure. Each slice holds its shape on the plate, which makes it easy to serve and eat. And because the flavors are layered rather than mixed together, every bite has a little bit of everything.

Ingredients You’ll Need

Here’s what goes into this Breakfast Lasagna, and why each ingredient matters:

Lasagna noodles (9 noodles, boiled) — These create the structural layers. You need to boil them first since this recipe doesn’t have enough liquid to soften oven-ready noodles properly.

Breakfast sausage (1 lb, bulk or casings removed) — Adds savory, slightly peppery flavor throughout. Use mild or spicy depending on your preference.

Large eggs (8, scrambled) — Fluffy scrambled eggs give the dish its breakfast character. Keep them slightly soft since they’ll cook more in the oven.

Ricotta cheese (1 cup) — Creates a creamy, rich layer similar to traditional lasagna. Full-fat ricotta works best.

Shredded cheddar cheese (2 cups) — Sharp cheddar brings the most flavor, but mild works too.

Shredded mozzarella cheese (1½ cups) — Gives that classic melty, stretchy cheese pull on top.

Small yellow onion (1, diced) — Adds sweetness and depth when cooked with the sausage.

Butter (2 tablespoons) — For scrambling the eggs.

Milk (¼ cup) — Mixed into the eggs for extra fluffiness.

Salt, pepper, garlic powder — Simple seasoning that lets the breakfast flavors shine.

Ingredient Notes and Easy Swaps

Sausage → Bacon or ham: Cook and crumble 8–10 slices of bacon, or dice 1 cup of ham. Both work great. You could also use turkey sausage for a lighter version.

Ricotta → Cottage cheese: Use full-fat cottage cheese as a one-to-one swap. The texture will be slightly different but still delicious. If you want it smoother, blend the cottage cheese briefly before spreading.

Cheddar → Pepper jack or Colby: Pepper jack adds a nice kick. Colby melts beautifully and has a milder taste.

Add vegetables: Toss a diced bell pepper or a handful of baby spinach in with the sausage. Both cook down quickly and add color and nutrition.

Don’t skip the ricotta layer. It might be tempting to leave it out, but the ricotta is what gives each slice that creamy, held-together texture. Without it, the layers can slide apart.

How to Make Breakfast Lasagna

Step 1 — Cook the noodles. Bring a large pot of salted water to a boil. Cook 9 lasagna noodles according to the package directions until just al dente. They should still be slightly firm since they’ll soften more while baking. Drain and lay them flat on a lightly oiled sheet pan so they don’t stick together.

Step 2 — Brown the sausage. Heat a large skillet over medium-high heat. Add 1 lb of breakfast sausage, breaking it into small crumbles with a wooden spoon. Cook for about 6–8 minutes until no pink remains and the edges are lightly browned. Add the diced onion and cook another 2–3 minutes until softened. Drain any excess grease and set aside.

Step 3 — Scramble the eggs. In a bowl, whisk together the 8 eggs, ¼ cup milk, and a pinch of salt and pepper. Melt 2 tablespoons of butter in the same skillet over medium-low heat. Pour in the egg mixture and stir gently with a spatula, creating large, soft curds. Remove from heat while they’re still slightly wet — they’ll finish cooking in the oven. Set aside.

Step 4 — Prep the cheeses. In a small bowl, mix together the shredded cheddar and mozzarella. In a separate bowl, stir the ricotta with a pinch of garlic powder and a small crack of black pepper.

Step 5 — Layer the lasagna. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish. Spread a thin layer of the ricotta mixture on the bottom. Lay 3 noodles across the dish. Top with half the sausage, half the scrambled eggs, and about ⅓ of the shredded cheese blend. Add another layer of 3 noodles, the remaining sausage and eggs, and another ⅓ of the cheese. Finish with the last 3 noodles, spread the remaining ricotta on top, and cover with the final ⅓ of shredded cheese.

Step 6 — Bake. Cover the dish tightly with aluminum foil. Bake at 375°F for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is melted, bubbly, and lightly golden on the edges.

Step 7 — Rest and serve. Let the breakfast lasagna rest on a wire rack for at least 10 minutes before slicing. This resting time helps the layers set so your slices hold together cleanly.

Beginner Tips for Best Results

• Boil your noodles, don’t use oven-ready. This recipe doesn’t have enough liquid to soften no-boil noodles. Pre-boiled noodles give you the best texture.
• Don’t overcook the scrambled eggs. Pull them off the heat while they’re still slightly soft and shiny. They’ll keep cooking in the oven.
• Drain the sausage well. Excess grease can make the bottom of your lasagna soggy. Use a slotted spoon to transfer the sausage.
• Let it rest before cutting. Slicing too early means the layers will slide. Ten minutes of resting makes a big difference.

Common Mistakes to Avoid

Using oven-ready noodles without adjusting. Oven-ready noodles need a lot of liquid to soften properly. Since this recipe is drier than a traditional lasagna, they’ll stay crunchy and chewy. Stick with boiled noodles.

Overcrowding the sausage in the pan. If you dump all the sausage in at once without letting it spread out, it’ll steam instead of brown. Give it room, and let those edges get a little crispy.

Skipping the resting time. It’s tempting to cut right into a bubbly, cheesy pan. But those 10 minutes let the cheese firm up slightly and the layers settle. Your slices will look much better.

Easy Variations

Bacon and cheese version: Replace the sausage with crumbled cooked bacon. Use a mix of sharp cheddar and Gruyère for an extra-savory twist.

Veggie-loaded version: Skip the sausage entirely and add sautéed spinach, mushrooms, diced bell pepper, and sun-dried tomatoes. If you love a crustless quiche, this version has a similar feel.

Spicy kick version: Use hot Italian sausage, add diced jalapeños, and swap the mozzarella for pepper jack cheese.

Kid-friendly version: Stick with mild sausage and plain cheddar. Skip any veggies your kids won’t eat, and let them help with the layering — kids love building lasagna.

What to Serve With Breakfast Lasagna

This dish is hearty enough on its own, but a few sides round it out nicely:

• Fresh fruit salad — The brightness cuts through the richness of the cheese and sausage.
• Simple green salad — A handful of mixed greens with a light vinaigrette keeps things balanced.
• Blueberry Pancake Casserole — If you’re hosting a larger brunch, add a sweet option alongside the savory.
• Coffee, juice, or mimosas — No brunch is complete without something good to sip.

If you’re putting together a full brunch spread, a Crescent Breakfast Ring or Baked Breakfast Tacos would also pair perfectly on the table.

Make-Ahead Tips

This Breakfast Lasagna is one of the best make-ahead breakfast recipes you can have in your back pocket.

To prep the night before: Assemble the entire lasagna through Step 5 (don’t bake yet). Cover the dish tightly with plastic wrap, then foil, and refrigerate overnight. In the morning, remove the plastic wrap, re-cover with foil, and bake as directed — just add about 10 extra minutes since it’s going in cold.

To prep the components ahead: You can brown the sausage, scramble the eggs, and cook the noodles up to a day in advance. Store each component separately in the fridge and assemble when you’re ready.

How to Store Breakfast Lasagna

Refrigerator: Let leftover breakfast lasagna cool completely, then cover the baking dish with foil or transfer individual slices to airtight containers. It keeps well in the fridge for 3–4 days. For guidance on safe storage times, the USDA FoodKeeper App is a helpful reference.

Can You Freeze Breakfast Lasagna?

Yes! This Breakfast Lasagna freezes well for up to 2–3 months.

To freeze the whole pan: Bake as directed, let it cool completely, then wrap tightly with plastic wrap and foil before freezing.

To freeze individual slices: Cut into portions, wrap each slice in plastic wrap, then place in a freezer-safe bag. This is great for quick single servings on busy mornings.

To bake from frozen (uncooked): If you’ve assembled but not baked the lasagna, you can freeze it unbaked. When ready, bake from frozen at 375°F, covered with foil, for about 60–70 minutes, then remove the foil for the last 15 minutes.

How to Reheat

Oven (best method): Preheat to 350°F. Place the slice or pan in an oven-safe dish, cover with foil, and heat for 15–20 minutes from the fridge, or 30–35 minutes from frozen.

Microwave (fastest): Place a single serving on a microwave-safe plate. Cover loosely and heat in 60-second intervals until warmed through. The texture won’t be as crisp, but it still tastes great.

Nutrition Notes

Breakfast Lasagna is a hearty, protein-rich dish thanks to the eggs, sausage, and cheese. It’s not a light meal — and it’s not trying to be. It’s comfort food designed for special mornings and weekend gatherings.

If you’d like to lighten things up, consider using turkey sausage, reduced-fat cheeses, or adding more vegetables. Exact nutrition values will vary depending on the specific brands and quantities you use, so calculate based on your own ingredients if you need precise numbers.

Frequently Asked Questions

Final Thoughts

There’s something really satisfying about pulling a pan of Breakfast Lasagna out of the oven on a weekend morning — the cheese bubbling at the edges, the smell of sausage and melted cheddar filling the kitchen. It’s the kind of breakfast that makes everyone come to the table without being asked.

Whether you’re hosting a holiday brunch or just want something more special than cereal for a Sunday morning, this recipe has you covered. And if you love easy breakfast ideas, you might also want to check out our Breakfast Crunchwrap or Homemade McGriddle Muffins for more weekday and weekend favorites.

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Print and Save This Breakfast Lasagna

If your family loves a good brunch or you’re always looking for make-ahead breakfast ideas, save this Breakfast Lasagna recipe to your collection. Print it out and keep it with your go-to weekend recipes, or bookmark it so it’s right there next time you’re planning a holiday morning or a special family breakfast.