Breakfast Lasagna With Sausage, Eggs, and Cheese

Imperial May 13, 2026May 13, 2026

Quick Recipe Version (TL;DR)

Yield: 10 servings
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 45 minutes

Quick Ingredients

Sausage and vegetables: 1 pound bulk breakfast sausage, 1 cup diced yellow onion, 1 cup diced red bell pepper, 5 ounces chopped baby spinach
Tomato-herb sauce: 1 tablespoon olive oil, 3 minced garlic cloves, 1 can crushed tomatoes, dried oregano, salt, pepper, red pepper flakes, 2 tablespoons fresh basil or parsley
Egg custard: 10 large eggs, 1 1/2 cups whole milk, 1/2 cup half-and-half, 1 teaspoon Dijon mustard, salt, pepper
Assembly: 1 tablespoon softened butter, 12 oven-ready lasagna noodles, 15 ounces whole-milk ricotta, 2 cups shredded mozzarella, 1 cup shredded cheddar, 1/2 cup grated Parmesan, 2 tablespoons chopped chives or parsley

Do This

1. Heat oven to 375°F and butter a 9-by-13-inch baking dish.
2. Brown the sausage in a large skillet for 6 to 8 minutes, then cook onion, bell pepper, and spinach with it until softened.
3. Simmer garlic, crushed tomatoes, oregano, salt, pepper, and red pepper flakes for 8 minutes; stir in fresh herbs.
4. Whisk eggs, milk, half-and-half, Dijon, salt, and pepper until smooth.
5. Layer sauce, noodles, sausage mixture, ricotta, shredded cheese, Parmesan, and egg custard in the baking dish; repeat and finish with cheese on top.
6. Let the assembled lasagna stand for 10 minutes, then bake covered for 40 minutes and uncovered for 15 minutes.
7. Rest for 15 minutes, garnish with chives or parsley, slice, and serve warm.

Why You’ll Love This Recipe

It feels special without being fussy: This breakfast lasagna turns familiar eggs, sausage, cheese, and noodles into a cozy brunch centerpiece.
It slices beautifully: The creamy egg custard sets around the layers, giving you hearty, tidy squares that serve a crowd.
It has big flavor in every layer: Savory breakfast sausage, tender vegetables, a light tomato-herb sauce, and melted cheese make each bite balanced and comforting.
It is make-ahead friendly: Assemble it the night before, refrigerate it, and bake it in the morning for an easier holiday breakfast or weekend brunch.

Grocery List

Produce: 1 small yellow onion, 1 medium red bell pepper, 5 ounces baby spinach, 3 garlic cloves, 1 small bunch fresh basil, parsley, or chives
Meat and Eggs: 1 pound bulk breakfast sausage, 10 large eggs
Dairy: Whole milk, half-and-half, whole-milk ricotta, low-moisture mozzarella, sharp cheddar, Parmesan cheese, unsalted butter
Pantry: Oven-ready lasagna noodles, 1 can crushed tomatoes, olive oil, Dijon mustard, dried oregano, kosher salt, black pepper, crushed red pepper flakes

Full Ingredients

For the Sausage and Vegetable Layer

1 pound bulk breakfast sausage, mild or spicy
1 cup finely diced yellow onion, from about 1 small onion
1 cup diced red bell pepper, from about 1 medium bell pepper
5 ounces baby spinach, roughly chopped, about 5 packed cups

For the Light Tomato-Herb Sauce

1 tablespoon olive oil
3 garlic cloves, minced
1 can crushed tomatoes, 15 ounces
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh basil or parsley

For the Creamy Egg Custard

10 large eggs
1 1/2 cups whole milk
1/2 cup half-and-half
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Cheese and Assembly

1 tablespoon unsalted butter, softened, for greasing the baking dish
12 oven-ready lasagna noodles, about 8 to 9 ounces
1 container whole-milk ricotta cheese, 15 ounces
2 cups shredded low-moisture mozzarella cheese, 8 ounces
1 cup shredded sharp cheddar cheese, 4 ounces
1/2 cup finely grated Parmesan cheese, about 1 1/2 ounces
2 tablespoons chopped fresh chives or parsley, for serving

Breakfast Lasagna With Sausage, Eggs, and Cheese – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and baking dish

Arrange a rack in the center of the oven and heat the oven to 375°F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened unsalted butter, making sure to coat the corners and sides well. This helps the edges release cleanly after baking.

Step 2: Brown the sausage and cook the vegetables

Place a large skillet over medium-high heat. Add 1 pound bulk breakfast sausage and cook for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon, until browned and no longer pink. If the skillet has more than 1 tablespoon of rendered fat, spoon off the excess.

Add 1 cup diced yellow onion and 1 cup diced red bell pepper to the sausage. Cook for 4 to 5 minutes, stirring often, until the vegetables soften. Stir in 5 ounces chopped baby spinach and cook for 1 to 2 minutes, just until wilted. Remove the skillet from the heat and set the mixture aside.

Step 3: Make the light tomato-herb sauce

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 3 minced garlic cloves and cook for 30 seconds, stirring constantly, until fragrant but not browned. Stir in 1 can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon crushed red pepper flakes.

Bring the sauce to a gentle simmer and cook for 8 minutes, stirring occasionally, until slightly thickened but still loose enough to spoon over the noodles. Remove from the heat and stir in 2 tablespoons chopped fresh basil or parsley.

Step 4: Whisk the egg custard

In a large bowl, whisk together 10 large eggs, 1 1/2 cups whole milk, 1/2 cup half-and-half, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk for about 45 seconds, until the eggs are fully blended and the mixture is smooth and pale yellow.

In a separate bowl, toss together 2 cups shredded mozzarella and 1 cup shredded cheddar. Keep the 15 ounces ricotta and 1/2 cup Parmesan nearby for layering.

Step 5: Build the first layer

Spread 1/2 cup tomato-herb sauce in the bottom of the buttered baking dish. Arrange 4 oven-ready lasagna noodles over the sauce, slightly overlapping or breaking a noodle as needed to fit the pan.

Scatter half of the sausage and vegetable mixture over the noodles. Dollop half of the ricotta over the sausage mixture, using small spoonfuls so the cheese is evenly distributed. Sprinkle with 1 cup of the mozzarella-cheddar mixture and 2 tablespoons Parmesan. Slowly pour 1 1/4 cups egg custard evenly over the layer, then spoon 1/2 cup tomato-herb sauce over the top.

Step 6: Repeat and finish the lasagna

Add a second layer of 4 oven-ready lasagna noodles. Top with the remaining sausage and vegetable mixture, the remaining ricotta, 1 cup mozzarella-cheddar mixture, 2 tablespoons Parmesan, 1 1/4 cups egg custard, and 1/2 cup tomato-herb sauce.

Finish with the remaining 4 oven-ready lasagna noodles. Spoon the remaining tomato-herb sauce over the noodles, then slowly pour the remaining egg custard over the top, letting it seep down around the edges. Sprinkle with the remaining 1 cup mozzarella-cheddar mixture and the remaining 1/4 cup Parmesan.

Gently press the top of the lasagna with a spatula so the noodles make contact with the sauce and custard. Let the assembled lasagna stand at room temperature for 10 minutes before baking so the oven-ready noodles can begin to hydrate.

Step 7: Bake until set and golden

Cover the baking dish tightly with aluminum foil, lightly tenting the foil so it does not stick to the cheese. Bake at 375°F for 40 minutes. Remove the foil and bake for another 15 minutes, until the top is melted and lightly browned, the edges are bubbling, and the center registers at least 160°F on an instant-read thermometer.

If the top is browning faster than the center is setting, loosely cover it again for the final few minutes. The finished lasagna should look puffed, creamy, and set in the middle, with no watery egg mixture visible.

Step 8: Rest, garnish, and serve

Transfer the baking dish to a wire rack and let the breakfast lasagna rest for 15 minutes. This rest is important because it allows the custard and cheese to settle, making the slices cleaner and easier to serve.

Sprinkle with 2 tablespoons chopped fresh chives or parsley. Cut into 10 portions and serve warm. A simple fruit salad, lightly dressed greens, or roasted breakfast potatoes make excellent sides.

Pro Tips

Use oven-ready noodles for the easiest prep: They soften nicely in the egg custard and tomato sauce without boiling first.
Do not skip the resting time: Resting before baking helps hydrate the noodles, and resting after baking helps the casserole slice neatly.
Keep the sauce light: This recipe uses a moderate amount of tomato sauce so the dish tastes breakfast-friendly rather than like a traditional dinner lasagna.
Drain excess sausage grease: A little fat adds flavor, but too much can make the lasagna feel heavy or oily.
Check the center temperature: Because this is an egg-based casserole, the center should reach 160°F before serving.

Variations

Thin bread-layer breakfast lasagna: Replace the lasagna noodles with 12 slices thin sourdough or white sandwich bread, lightly toasted and trimmed to fit the pan. Bake covered for 30 minutes, then uncovered for 15 minutes, or until the center reaches 160°F.
Spicy breakfast lasagna: Use 1 pound hot breakfast sausage, add 1 diced jalapeño with the onion and bell pepper, and replace the cheddar with 1 cup shredded pepper Jack cheese.
Vegetable-forward version: Replace the sausage with 12 ounces sliced mushrooms sautéed in 1 tablespoon olive oil, and add an extra 3 ounces baby spinach. Season the vegetables with an additional 1/4 teaspoon kosher salt.

Storage & Make-Ahead

To store leftovers: Let the lasagna cool to room temperature for no more than 2 hours, then cover tightly or transfer slices to airtight containers. Refrigerate for up to 4 days. Reheat individual slices in the microwave in 45-second bursts until hot, or cover slices with foil and warm in a 325°F oven for 20 to 25 minutes.

To freeze: Wrap cooled slices tightly in plastic wrap and foil, or place them in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To make ahead: Assemble the lasagna up to 12 hours in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes while the oven heats. Bake covered for 45 to 50 minutes, then uncovered for 15 minutes, until the center reaches 160°F.

Nutrition (per serving)