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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
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
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.