Recipe Background
Breakfast Lasagna might sound a little peculiar, but just wait until you wake up and relish its layers of hearty, morning favorites. Starting from the bottom, you experience a creamy onion sauce that has a bit of a kick. Next, your teeth dig into the soft, filling lasagna noodles that lead you to spicy, crumbled sausage, fluffy, scrambled eggs, and a gooey mix of salty cheeses. You get that concoction piled on top of each other times three! Breakfast Lasagna is sure to satisfy and fill you up for what's ahead!
Breakfast Lasagna might sound a little peculiar, but just wait until you wake up and relish its layers of hearty, morning favorites. Starting from the bottom, you experience a creamy onion sauce that has a bit of a kick. Next, your teeth dig into the soft, filling lasagna noodles that lead you to spicy, crumbled sausage, fluffy, scrambled eggs, and a gooey mix of salty cheeses. You get that concoction piled on top of each other times three! Breakfast Lasagna is sure to satisfy and fill you up for what's ahead!
Ingredients
- 12 large eggs
- 4 cups milk divided
- 1 pound bulk Italian sausage
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon hot sauce optional
- 1 1/2 cups mozzarella cheese shredded, divided
- 1 1/2 cups cheddar cheese divided
- 1/3 cup parmesan cheese shredded
- 9 lasagna noodles uncooked
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, beat together the eggs and 1/2 of the milk.
- In a large nonstick sauté pan, scramble the eggs over low heat until they are just set, about 5-7 minutes. Transfer the pan away from the heat.
- In a clean, large sauté pan, over medium heat, cook and crumble the sausage until it is no longer pink, about 7-10 minutes.
- Transfer the sausage from the pan to drain on a paper towel.
- In the same skillet, add the vegetable oil and the onions and sauté until softened, about 3-5 minutes.
- Add the flour and cook over medium heat for 2 minutes.
- In a medium bowl, whisk in the remaining milk, the salt, the pepper, the nutmeg, and the hot sauce.
- Add the milk mixture to the onions and continue cooking over medium heat.
- Bring the sauce mixture to a simmer and cook until it is heated through, about 2 minutes.
- Transfer the sauce mixture away from the heat.
- In a medium bowl, mix 1 cup of the mozzarella, 1 cup of the cheddar cheese, and the parmesan cheese together.
- In the bottom of the prepared baking dish, evenly layer 1/2 cup of the sauce, 3 of the lasagna noodles, 1 cup of the sauce, 1/3 of the sausage, 1/3 of the scrambled eggs, and 1/3 of the mixed cheeses.
- Repeat the layers twice.
- Cover the dish with foil and bake for 1 hour.
- Discard the foil and sprinkle with the remaining mozzarella and the remaining cheddar cheese.
- Continue baking until the cheese is melted and bubbly, about 15-20 minutes.
- Allow the dish to rest for at least 15 minutes before serving.
- Plate and serve.
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