Who says lasagna is just for dinner? This hearty breakfast lasagna brings your morning cravings to life with layers of creamy sauce, melty cheese, savory sausage, and fluffy eggs. Whether you’re feeding a weekend crowd or prepping for a holiday brunch, this make-ahead breakfast bake is guaranteed to impress. Plus, it’s just as delicious served for dinner. Let’s be honest—comfort food knows no time limits!
Ingredients for Breakfast Lasagna
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9 uncooked lasagna noodles
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1 lb (450 grams) bulk Italian sausage (sweet or spicy), cooked and crumbled
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12 large eggs, beaten
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1/2 cup (120 milliliters) milk
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1 1/2 cups (170 grams) shredded mozzarella cheese, divided
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1 1/2 cups (170 grams) shredded sharp cheddar cheese, divided
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1/3 cup (30 grams) shredded Parmesan cheese
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1 tablespoon (15 milliliters) vegetable oil
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1 medium onion, chopped
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1/3 cup (40 grams) all-purpose flour
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3 1/2 cups (830 milliliters) milk
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1 teaspoon hot sauce (optional, to taste)
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1/4 teaspoon ground nutmeg
Yield
12 servings
Prep Time
45 minutes
Cook Time
1 hour 25 minutes
Method
Bake
How to Make Breakfast Lasagna
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Preheat your oven to 350°F (175°C). Lightly spray a 13 x 9 inch (33 x 23 centimeters) baking dish with non-stick spray.
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In a mixing bowl, whisk together the 12 eggs and 1/2 cup (120 milliliters) of milk.
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Heat a large sauté pan over low heat and cook the egg mixture, gently scrambling until just set. Remove from heat.
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In a separate skillet over medium-high heat, cook the Italian sausage until browned and fully cooked.
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Drain the sausage on paper towels to remove excess grease.
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Using the same skillet, heat the vegetable oil over medium heat and sauté the chopped onions until soft and translucent.
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Add the flour to the skillet and stir constantly for 2 minutes to form a roux.
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In a separate bowl, whisk together the 3 1/2 cups (830 milliliters) of milk, salt, black pepper, nutmeg, and hot sauce (if using).
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Slowly add the milk mixture to the skillet with the onions and flour. Cook over medium heat, whisking constantly.
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Bring the sauce to a simmer and cook for 2 minutes until thickened. Remove from heat.
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In a separate bowl, combine 1 cup (115 grams) of mozzarella, 1 cup (115 grams) of cheddar, and all of the Parmesan cheese. Reserve the remaining mozzarella and cheddar for the topping.
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Spread 1/2 cup (120 milliliters) of the milk sauce evenly on the bottom of the prepared baking dish.
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Lay 3 lasagna noodles across the bottom. Pour 1 cup (240 milliliters) of the milk sauce evenly over the noodles.
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Add one-third each of the sausage, scrambled eggs, and cheese mixture over the noodles.
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Repeat the layers two more times: noodles, sauce, sausage, eggs, and cheese. Finish with the remaining sauce and the reserved mozzarella and cheddar cheese on top.
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Cover the dish with foil and bake for 1 hour.
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Remove foil and sprinkle the top with the remaining cheeses. Bake uncovered for an additional 15–20 minutes until golden and bubbling.
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Let the lasagna rest for at least 15 minutes before slicing and serving.
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Optional make-ahead tip: Assemble the lasagna completely, cover with foil, and refrigerate overnight. Before baking, let it sit at room temperature for 30 minutes, then bake as directed.
A Breakfast Bake Worth Waking Up For
This cheesy, savory breakfast lasagna isn’t just a morning meal—it’s an experience. From its creamy homemade sauce to the layers of melty cheese and seasoned sausage, it’s guaranteed to satisfy a hungry crowd. Perfect for weekend gatherings, holiday brunches, or breakfast-for-dinner cravings, this dish can even be made the night before to save time. Make it once, and it might just become a permanent part of your family tradition.
