If you love a big, hearty breakfast but want something a little different from the usual plate of eggs, bacon, and potatoes, today’s Breakfast of the Day brings everything together in one incredible dish.
Loaded Breakfast Lasagna takes the comforting, layered idea of traditional lasagna and gives it a complete breakfast makeover. Instead of tomato sauce, ground beef, and Italian herbs, we’re loading those layers with scrambled eggs, crispy bacon, breakfast sausage, potatoes, cheese, and creamy country-style gravy.
It’s rich. It’s cheesy. It’s filling. And when you cut into it, every slice delivers layer after layer of breakfast goodness.
This is the kind of breakfast made for a lazy weekend morning, family brunch, holiday breakfast, or any occasion when a bowl of cereal simply isn’t going to cut it.
Why You’ll Love Loaded Breakfast Lasagna
One of the best things about this recipe is that you don’t have to choose between your favorite breakfast foods.
Want eggs? They’re here.
Bacon? Absolutely.
Sausage? Plenty.
Potatoes? You bet.
Cheese? Lots of it.
Country gravy? That’s what brings everything together.
Instead of preparing several separate breakfast dishes, you layer everything into one casserole-style meal and bake it until hot, bubbly, and golden.
Even better, you can assemble much of it ahead of time, making it a great option when you’re feeding several people.
Ingredients
For the Breakfast Lasagna
9 lasagna noodles
1 pound breakfast sausage
8 slices bacon
8 large eggs
2 tablespoons butter
1/4 cup milk
2 cups frozen hash browns or diced breakfast potatoes
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons chopped green onions
Salt, to taste
Black pepper, to taste
For the Country Gravy
3 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Salt, to taste
You can also use approximately 2 1/2 cups prepared country gravy if you want to save some time.
Step 1: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Cook the lasagna noodles according to the package directions until they’re just tender. You don’t want them overly soft because they’ll continue cooking in the oven.
Drain the noodles and lay them flat so they don’t stick together.
Step 2: Cook the Bacon and Sausage
Cook the bacon in a large skillet until crispy.
Transfer it to a paper towel-lined plate and allow it to cool before crumbling it into smaller pieces.
In the same skillet, cook the breakfast sausage over medium heat, breaking it apart as it cooks.
Once the sausage is browned and completely cooked, drain away excess grease and set it aside.
Step 3: Prepare the Potatoes
Cook the hash browns or breakfast potatoes according to their package instructions.
You want them lightly browned and slightly crispy. Giving the potatoes some color before adding them to the lasagna keeps them from becoming overly soft during baking.
Season lightly with salt and pepper.
Step 4: Make the Scrambled Eggs
Crack the eggs into a large bowl.
Add the milk, a pinch of salt, and some freshly ground black pepper. Whisk until everything is combined.
Melt 2 tablespoons of butter in a large skillet over medium-low heat.
Add the eggs and gently scramble them.
Here’s the important part: don’t completely cook the eggs.
Remove them from the heat while they’re still slightly soft. They’ll finish cooking when the breakfast lasagna goes into the oven.
Step 5: Make the Country Gravy
Melt 3 tablespoons of butter in a saucepan over medium heat.
Whisk in the flour and cook for approximately one minute.
Slowly pour in the milk while whisking constantly.
Continue cooking and stirring until the gravy thickens.
Season with black pepper, garlic powder, and salt.
The gravy should be creamy and pourable rather than extremely thick because it needs to spread between the layers.
Step 6: Build the Breakfast Lasagna
Preheat your oven to 375°F.
Lightly grease a 9-by-13-inch baking dish.
Spread a thin layer of country gravy across the bottom.
Place three lasagna noodles over the gravy.
Now start loading it up.
Add some scrambled eggs, sausage, bacon, potatoes, cheddar cheese, Monterey Jack cheese, and gravy.
Then add another three noodles.
Repeat the layers.
Finish with the final three lasagna noodles and spread the remaining gravy over the top.
Cover generously with the remaining cheese and sprinkle a little bacon and sausage over everything.
Step 7: Bake
Cover the baking dish loosely with aluminum foil.
Bake for approximately 25 minutes.
Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbling, and beginning to turn golden.
Remove the breakfast lasagna from the oven and let it rest for about 10 minutes before slicing.
This resting time makes a big difference. Cutting it immediately can cause the layers to slide apart.
Finish It Off
Sprinkle chopped green onions over the top just before serving.
For even more flavor, you can add your favorite toppings.
Try sliced avocado, diced tomatoes, jalapeños, hot sauce, sour cream, salsa, or another spoonful of warm country gravy.
You can even serve maple syrup on the side if you’re someone who enjoys mixing sweet and savory breakfast flavors.
Make It Your Own
The beauty of Loaded Breakfast Lasagna is how easily you can customize it.
For a meat lover’s version, add diced ham along with the bacon and sausage.
For a Southwestern version, use pepper jack cheese and add diced green chiles, peppers, onions, and salsa.
For a vegetable-loaded version, add sautéed mushrooms, spinach, bell peppers, tomatoes, and onions.
You could even replace the traditional lasagna noodles with thin pancakes for an entirely different sweet-and-savory breakfast creation.
There really isn’t one “correct” way to build a breakfast lasagna.
That’s part of the fun.
Make It the Night Before
If you’re planning a holiday breakfast or feeding a crowd, you can prepare most of the dish ahead of time.
Cook the individual ingredients, assemble the lasagna, cover it tightly, and refrigerate it overnight.
The next morning, take it out of the refrigerator while the oven preheats.
Because the entire dish is starting cold, it may require additional baking time. Make sure the center is thoroughly heated before serving.
What to Serve With Breakfast Lasagna
Loaded Breakfast Lasagna is already a substantial meal, so you don’t need many sides.
Fresh fruit makes an excellent choice because its sweetness and acidity balance the richness of the lasagna.
You could also serve it with a simple fruit salad, sliced melon, berries, orange wedges, or grapefruit.
And, of course, don’t forget the coffee.
For a brunch gathering, set out coffee, orange juice, and a few different toppings so everyone can customize their slice.
Great for Feeding a Crowd
One of the biggest advantages of breakfast casseroles is convenience.
Making individual eggs, bacon, sausage, toast, and potatoes for eight or ten people can quickly turn breakfast into a major production.
With breakfast lasagna, most of the work happens before everyone sits down.
Put the casserole in the oven, make the coffee, prepare some fruit, and breakfast is essentially handled.
That’s especially helpful for Christmas morning, Easter brunch, Father’s Day breakfast, family reunions, game-day mornings, or when overnight guests are staying at your house.
Storing Leftovers
Store leftover breakfast lasagna in an airtight container in the refrigerator.
It should keep well for approximately 3–4 days when properly refrigerated.
Individual portions can be reheated in the microwave, while larger amounts can be covered and reheated in the oven.
Because this dish is so filling, one pan can provide breakfast for several mornings.
Breakfast of the Day
There are mornings when a piece of toast and a cup of coffee are enough.
And then there are mornings when breakfast deserves to be an event.
Loaded Breakfast Lasagna definitely belongs in the second category.
It’s everything people love about a big American breakfast—eggs, sausage, bacon, potatoes, cheese, and creamy gravy—stacked into layers and baked together into one seriously satisfying dish.
Make it for Sunday breakfast. Bring it to brunch. Serve it on a holiday morning. Or make a pan simply because you’re craving some serious comfort food.
Sometimes breakfast doesn’t need to be complicated.
It just needs to be loaded.
What would you add to your perfect Loaded Breakfast Lasagna?
