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Lasagna is usually a dish associated with dinner and sometimes with lunch, but what about breakfast lasagna? You’re in luck if you want to eat your favorite Italian dish for breakfast or brunch but with all your favorite savory breakfast flavors. You can prepare this hearty casserole the night before, making it an easy breakfast, brunch, or even breakfast-for-dinner. This overnight breakfast lasagna recipe is made with all your breakfast favorites, layered up for that classic lasagna look and appeal.
Breakfast lasagna is a heavenly blend of breakfast sausage, hash browns, vegetables, cheese, lasagna noodles and more. It’s great for a special holiday brunch.
If you enjoy hearty breakfasts, you might also like to try breakfast tacos, a breakfast skillet, or even this hash brown breakfast casserole.
Why You’ll Love It
An affordable choice: As this breakfast lasagna is made with mostly pantry staples, you’ll find it an economical dish to prepare.
Make it ahead: You can prepare this breakfast casserole the night before so all you have to do in the morning is bake it.
Keeps you full until lunch: This hearty dish is satisfying and hearty and you won’t be hungry again before lunchtime.
Breakfast Lasagna Casserole Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Breakfast sausage: Use any brand you want or even switch this out for ground beef or pork.
Hash browns: These add the perfect amount of potato flavor to the dish without having to prepare and cook potato slices. Use tater tots instead if you want.
No-boil lasagna noodles: Hence the name there’s no need to boil these!
Cheese: Swiss cheese and gruyere cheese work well or you can use whatever you have in the refrigerator.
Eggs: To hold the breakfast lasagna casserole together and also use a tasty breakfast staple.
Vegetables: Along with the onion and bell pepper, you can use anything else you like.
How to Make a Lasagna Breakfast Casserole
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the breakfast sausage: Sauté the sausage in a skillet over medium heat for 8 minutes.
Add more ingredients: Add the vegetables to the sausage drippings and cook for a few minutes over medium heat, and then add the hash browns and cook for 2 minutes or until golden brown.
Make the egg layer: Whisk the eggs with milk, salt and pepper, and nutmeg to make a scrambled eggs mixture.
Assemble the breakfast lasagna recipe: Add some of the egg mixture to a greased baking dish, then add no-boil lasagna noodles (these work great), sausage and vegetables, and cheese, repeating these layers twice more.
Bake it: Cover with foil and bake for 30 minutes, then discard the foil and cook for another 15 to 20 minutes or until the cheese is melted.
The finishing touches: Sprinkle chopped fresh parsley on top and let the breakfast lasagna sit for 10 minutes before cutting into squares to serve.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free lasagna noodles and check the ingredients on your hash browns and breakfast sausage.
Meat feast: Bacon, shredded sausage, bacon, or chopped ham would all go well in this dish. Include as many different meats as you want.
Different cheeses: Cheddar cheese, parmesan cheese, feta cheese, and mozzarella cheese are all good options. You can mix and match different types of cheese.
More veggies: See what needs to be used up in your crisper drawer – spinach, zucchini, squash, kale, and asparagus are some options. I like mushrooms in mine too, and sometimes fresh tomatoes.
Serving Suggestions
More breakfast bites: This lasagna is hearty enough to be a standalone breakfast but, if you want more options on the table, consider breakfast fries, mango yogurt mousse or cream cheese berry Danishes.
And some breakfast sips: Wash down this delicious breakfast with a pineapple peach smoothie or, if it’s a special holiday, why not make a spicy Canadian-style Caesar cocktail?
How to Store a Layered Breakfast Casserole
Store: Keep breakfast lasagna leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: This breakfast lasagna recipe can be frozen for up to 3 months.
Thaw: Defrost overnight in the fridge.
Reheat: Warm it back up in the oven or you can reheat individual portions in the microwave.
Top Tips
No-bake noodle success: As baking times do vary by brand, make sure you follow the instructions on the package.
Make it ahead: Don’t fancy making this first thing in the morning? Make it the evening before and then simply cook it the next morning.
Get creative: I like to make this slightly different each time! You can use any kinds of cooked meats, any cheese, any vegetables and seasonings. Don’t be afraid to play around with different ingredients and flavors.
Overnight Breakfast Casserole FAQs
It’s best to thaw them first. If you add frozen chopped spinach or frozen corn, the ice clinging to it is going to melt off and make the whole casserole mushy, so thaw and drain anything frozen before assembling the casserole.
Yes, you can. But check the instructions on the packaging because different brands have different cooking times.
Yes, of course, just sub your favorite meat alternative for the breakfast sausage. Thick sliced portobella mushrooms are meaty and would work, or you could try jackfruit or TVP.
Overnight Breakfast Lasagna Recipe
Breakfast Lasagna
Ingredients
- 1 Pound breakfast sausage
- 1 yellow onion, medium, diced
- 1 green bell pepper, diced
- 2 Cups hashbrowns, shredded type, thawed
- 8 eggs, large
- 2 Cups whole milk
- 1 Teaspoon salt
- ½ Teaspoon black pepper, freshly cracked
- ½ Teaspoon ground nutmeg
- 9 lasagna noodles, no-boil
- 8 Ounces Swiss cheese, shredded
- 8 Ounces gruyere cheese, shredded
- parsley, Fresh chopped, optional for garnish
Instructions
- Preheat oven to 375°F. Lightly grease a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- Heat a large skillet over medium-high heat. Add sausage and cook for 8 minutes.
- Add onions and peppers, sauté for 3 to 5 minutes.
- Add hashbrowns and cook for 2 minutes, or until lightly browned.
- In a large mixing bowl, whisk the eggs, milk, salt, pepper, and nutmeg until combined.
- Spread ½ cup of the egg mixture into the bottom of the baking dish. Add a layer of 3 lasagna noodles.
- Add a layer of sausage and vegetables, ¼ cup Swiss cheese, and ¼ cup gruyere cheese. Pour ½ cup of egg mixture on top.
- Repeat and make three layers.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 15 or 20 minutes until the cheese is melted.
- Garnish with fresh parsley and let rest for 10 minutes before serving.
Notes
Make it ahead: Don’t fancy making this first thing in the morning? Make it the evening before and then simply cook it the next morning.
Get creative: I like to make this slightly different each time! You can use any kinds of cooked meats, any cheese, any vegetables and seasonings. Don’t be afraid to play around with different ingredients and flavors.
Nutrition
You’re going to love this breakfast lasagna recipe. It’s so easy to make and the gorgeous layers with lightly browned cheese topping is a welcome addition to any breakfast table. It’s a nice recipe for a special holiday and you can prepare it the night before and just pop it in the oven in the morning. So, swap your usual French toast or Cheerios for this delicious breakfast style lasagna.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Lasagna for breakfast? My family digged this one!! Thanks for sharing the recipe.
Can you use zucchini noodles instead?
You can, although they might go quite soft because of the long-ish cooking time. I’d make the zucchini slices medium-thick so they don’t get too soft.