Christmas Morning Breakfast Lasagna with Sausage

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By: Clara Updated: November 5, 2026

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Christmas morning feels a little more special when breakfast is already warm, hearty, and ready to share. This Christmas Morning Breakfast Lasagna with Sausage is pure comfort food: it brings the cozy appeal of lasagna to the breakfast table, with plenty of eggs, sausage, and melted cheese in every serving.

The layers pair breakfast sausage, onion, and green bell pepper with tender lasagna noodles and a creamy ricotta filling seasoned with oregano and basil. Then a savory egg mixture with milk, garlic powder, and Slap Ya Mama seasoning settles between the layers. Sharp cheddar and Monterey Jack melt together on top for a rich, gently seasoned flavor.

Although it looks impressive, this breakfast lasagna is straightforward to make. Cook the noodles until al dente, brown the sausage, soften the vegetables, and whisk the eggs with the milk and seasonings. Next, layer everything in a baking dish and bake until the eggs are set and the cheese is bubbly. It takes about 30 minutes to prepare and 1 hour 10 minutes to cook.

Make it for Christmas morning, a holiday brunch, or a chilly weekend when everyone is gathering around the table. It also works well for a potluck because you can bake it ahead, chill it, and reheat it when you are ready to serve.

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Why You’ll Love This Christmas Morning Breakfast Lasagna with Sausage

• It feeds a crowd: This hearty dish makes 8 servings, so it is easy to share with family or guests.
• It is full of familiar flavors: Breakfast sausage, eggs, ricotta, cheddar, and Monterey Jack make each slice savory and satisfying.
• You can prepare it ahead: Bake it, cool it, and refrigerate it for up to 3 days. Then warm it before serving.
• The layers make it special: Lasagna noodles turn ordinary breakfast ingredients into a memorable holiday casserole.
• It is easy to adapt: Swap the sausage, cheese, or milk to suit what you have on hand.

Breakfast Sausage Tips

Choose fresh breakfast sausage that you enjoy eating on its own. Mild sausage gives the lasagna a balanced, savory flavor, while hot sausage adds more spice. If the package offers links rather than bulk sausage, remove the casings before cooking. Brown the sausage until it is no longer pink, then drain off most of the grease. Leaving a little in the pan helps the onion and green pepper cook with extra flavor, while draining the rest keeps the casserole from becoming greasy.

Options for Substitutions

• Use turkey breakfast sausage: Replace the pork sausage with turkey sausage for a lighter-tasting option. Brown it fully and drain any excess liquid.
• Change the cheese: Swap some or all of the Monterey Jack for mozzarella, Colby Jack, or a mild cheddar. For the best melt, shred cheese from a block.
• Try different vegetables: Replace the green bell pepper with red bell pepper, or add a small amount of sliced mushrooms. Cook vegetables until tender before layering.
• Adjust the herbs: Use Italian seasoning in place of the oregano and basil. Start with about 1 teaspoon, then adjust to taste.
• Choose another milk: Whole milk makes the egg mixture rich, but 2% milk can also work. Unsweetened, unflavored dairy-free milk may be used, though the flavor and texture can vary.
• Use a different seasoning blend: If you do not have Slap Ya Mama seasoning, use a Cajun seasoning you like or leave it out and adjust the salt and pepper to taste.

Watch Out for These Mistakes

Do not overcook the noodles before layering. Cook them only until al dente, since they will continue to soften in the oven. If they are already very soft, they may tear or turn mushy as the breakfast lasagna bakes.

Also, drain most of the sausage grease after browning. A little adds flavor to the vegetables, but too much can leave oily pockets in the finished casserole. Cook the onion and bell pepper until tender before adding them to the layers so they do not release too much moisture while baking.

Take care when pouring in the egg mixture. Add the first 1/4 cup to the bottom of the baking dish as directed, then add the rest to the second layer. Pour slowly so the liquid spreads through the casserole rather than running over the edges.

Finally, keep the foil on for the first part of baking, then uncover the dish to finish. The covered bake helps the eggs cook through; the uncovered time lets the cheese turn bubbly. Check that the eggs are set in the center before serving, and let the dish rest briefly so the layers hold together more easily.

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What to Serve With Christmas Morning Breakfast Lasagna with Sausage?

Because this Christmas Morning Breakfast Lasagna with Sausage is rich and filling, pair it with fresh, light sides. A bowl of mixed fruit or sliced oranges adds a bright, sweet contrast, while a simple green salad brings a crisp bite to brunch. You could also serve roasted breakfast potatoes for a heartier plate, or set out toast and coffee for an easy holiday spread.

Storage Instructions

Store: Cool leftovers promptly, then place them in an airtight container and refrigerate for up to 3 days. You can also cover the whole cooled casserole tightly and keep it in the refrigerator for up to 3 days.

Freeze: For longer storage, freeze the cooled casserole or individual portions for up to 3 months. Wrap portions well to protect them from freezer burn. Thaw frozen portions overnight in the refrigerator before reheating.

Reheat: For the oven, let a refrigerated casserole sit out for about 30 minutes, cover it with foil, and heat at 325°F for 20 to 25 minutes, or until hot throughout. For a single serving on the stovetop, place a slice in a covered nonstick skillet with a small splash of water. Warm it over low heat until hot, checking that the bottom does not brown too quickly. To use a microwave, place one serving on a microwave-safe plate and heat in short intervals, turning or checking between intervals, until steaming hot.

Recipe Info

• Preparation Time: 30 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Level of Difficulty: Easy
• Servings: 8
• Estimated Calories: 720 kcal per serving

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: Approximately 650 to 800 per serving
• Protein: Approximately 35 to 45 grams per serving
• Fat: Approximately 40 to 55 grams per serving
• Carbohydrates: Approximately 35 to 50 grams per serving

These are broad estimates, since the exact nutrition depends on the sausage, milk, ricotta, and cheese brands you use. For a more precise count, calculate the nutrition using the labels on your ingredients and the number of portions you cut.

Ingredients

• For the pasta and meat:
  • 9 lasagna noodles, cooked
  • 1 pound breakfast sausage
  • 1 small onion, diced
  • 1 green bell pepper, diced
• For the egg mixture:
  • 12 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon Slap Ya Mama seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
• For the ricotta filling:
  • 16 ounces ricotta cheese
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
• For the cheese:
  • 2 cups sharp cheddar, shredded
  • 2 cups Monterey Jack cheese, shredded

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Step-by-Step Instructions

Step 1: Preheat the Oven and Cook the Noodles

Preheat your oven to 375°F. Coat a 9 x 13-inch baking dish with nonstick spray. Meanwhile, cook the lasagna noodles according to the package directions until al dente. They will finish cooking in the oven, so avoid cooking them until very soft. Drain the noodles and set them aside.

Step 2: Brown the Sausage and Cook the Vegetables

Brown the breakfast sausage in a large frying pan over medium heat until it is no longer pink. Transfer it to a paper-towel-lined plate, then pour off most of the grease while leaving a little in the pan. Add the diced onion and green bell pepper. Cook over medium-high heat until the vegetables are tender and the onion is translucent. Stir the sausage back into the pan.

Step 3: Mix the Ricotta and Egg Filling

In a small bowl, mix the ricotta with the oregano and basil. In a large bowl, whisk the eggs with the milk, garlic powder, Slap Ya Mama seasoning, salt, and pepper. Set both mixtures near the baking dish so you can assemble the layers without having to search for ingredients.

Step 4: Build the Three Layers

Pour 1/4 cup of the egg mixture into the bottom of the prepared dish. Add 3 noodles, half of the ricotta mixture, half of the sausage and vegetable mixture, and 1 cup of cheese.

For the second layer, add 3 more noodles, the remaining ricotta, the remaining sausage mixture, and 1 cup of cheese. Pour all the remaining egg mixture over this layer. Finish with the last 3 noodles and the remaining cheese.

Step 5: Bake Until the Eggs Are Set

Cover the dish with foil and bake for 45 to 50 minutes. Then remove the foil and bake for another 15 to 20 minutes, until the cheese is bubbly and the eggs are set in the center. If the cheese browns before the center is ready, cover the dish loosely with foil again.

Step 6: Rest, Serve, and Store

Let the breakfast lasagna rest for a few minutes before cutting. This helps the layers settle and makes serving easier. Serve warm. To store leftovers, cool them and refrigerate in an airtight container for up to 3 days, or freeze them for up to 3 months. For make-ahead serving, bake and cool the casserole completely, cover it, and refrigerate for up to 3 days. Take it out 30 minutes before reheating, then cover it with foil and warm it at 325°F for 20 to 25 minutes.

Make Christmas Morning Feel Extra Cozy

This Christmas Morning Breakfast Lasagna with Sausage layers tender noodles, seasoned eggs, breakfast sausage, ricotta, and two kinds of cheese into a filling holiday brunch. It serves eight, takes about 30 minutes to prepare, and can be made ahead for easier hosting. Try it for your next holiday breakfast, then share how it turned out or explore more make-ahead brunch recipes for your table.

Christmas Morning Breakfast Lasagna with Sausage

This hearty breakfast lasagna combines breakfast sausage, eggs, and cheese with tender lasagna noodles for a cozy holiday brunch dish.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 720

Ingredients Method Notes

Ingredients

  

For the pasta and meat

• 9 pieces lasagna noodles, cooked Cook until al dente.
• 1 pound breakfast sausage Choose mild or hot sausage based on preference.
• 1 small onion, diced
• 1 piece green bell pepper, diced Can substitute with red bell pepper or other vegetables.

For the egg mixture

• 12 large eggs
• 1.5 cups milk Whole milk preferred for richness.
• 1 teaspoon garlic powder
• 1 teaspoon Slap Ya Mama seasoning Or any Cajun seasoning.
• 0.5 teaspoon salt
• 0.5 teaspoon pepper

For the ricotta filling

• 16 ounces ricotta cheese
• 0.5 teaspoon oregano
• 0.5 teaspoon basil

For the cheese

• 2 cups sharp cheddar, shredded Shred from block for best melt.
• 2 cups Monterey Jack cheese, shredded Shred from block for best melt.

Method

 

Preparation

1. Preheat your oven to 375°F and coat a 9 x 13-inch baking dish with nonstick spray.
2. Cook the lasagna noodles according to the package directions until al dente then drain and set aside.
3. Brown the breakfast sausage in a large frying pan over medium heat until it is no longer pink, then set aside.
4. In the same pan, add diced onion and green bell pepper and cook until tender.
5. Mix ricotta with oregano and basil in a small bowl and set aside.
6. In a large bowl, whisk the eggs, milk, garlic powder, Slap Ya Mama seasoning, salt, and pepper.

Assembly and Baking

1. Pour 1/4 cup of the egg mixture into the bottom of the prepared dish.
2. Layer 3 noodles, half of the ricotta mixture, half of the sausage and vegetable mixture, and 1 cup of cheese.
3. Add another 3 noodles, the remaining ricotta, the remaining sausage mixture, and 1 cup of cheese.
4. Pour the remaining egg mixture over this layer.
5. Finish with the last 3 noodles and remaining cheese on top.
6. Cover with foil and bake for 45 to 50 minutes, then remove foil and bake for another 15 to 20 minutes until the eggs are set and the cheese is bubbly.

Serving

1. Let the breakfast lasagna rest for a few minutes before cutting and serve warm.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months, and reheat when ready to serve.