Breakfast Lasagne

This quickly assembled recipe can be assembled the night before serving if desired, leaving you free to simply bake it the next morning.

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  • 1. Preheat the oven to 350 degrees. In a large sauté pan, warm 2 Tb. olive oil over medium-high heat. Crumble sausage (remove from casings if necessary) and cook until golden brown. Remove sausage from pan and set aside.
  • 2. Place 2 more Tb. of olive oil in sauté pan. Add the vegetables and cook over medium-high heat for 4 – 5 minutes, or just until tender-crisp. Season with salt and pepper to taste and set aside.
  • 3. Grease a 9” X 11” lasagna or baking pan.
  • 4. Spread the hash browns evenly in pan. Sprinkle generously with salt and pepper.
  • 5. Evenly spread the sautéed vegetable mixture over the hash browns.
  • 6. Evenly spread the sausage over the vegetables.
  • 7. Beat the eggs, milk, salt and pepper and pour the egg mixture over the sausage.
  • 8. Spread the grated cheese on top (note: the cheese can also be layered into the lasagna at various intervals, as well as being placed on top).
  • 9. Bake at 350 degrees for 30 to 40 minutes, or until eggs are set to desired doneness.

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