Breakfast and Lunch Lasagna Casserole
This Breakfast and Lunch lasagna casserole is chock-full of sausage, eggs, cheese, and zucchini. It’s a hearty, cheesy breakfast loaded with protein that will power you through the entire morning.
I love a hearty breakfast or lunch, and this one is hearty with a capital HEART! I especially love making this breakfast lasagna for a hearty start to the day on weekends because the leftovers reheat so well that I can cook one time and have something for a few days. My family loves it, and I love how easy it is to make!
Why You’ll Love This Recipe
- It only uses a few simple ingredients.
- It’s a budget-friendly meal.
- It reheats incredibly well, so it’s perfect for breakfast again the next day.
- It’s an easy recipe that comes together quickly and easily.
Ingredients
This recipe only uses a few simple ingredients that you can find in your kitchen or at your local grocery store. You’ll be able to gather everything up in just a few minutes.
- 2 cups chicken sausage, cut in small cubes or chopped
- 7 whole large eggs – scrambled
- 2 cups mozzarella cheese – grated
- 1/3 cup half and half or heavy cream
- 1 zucchini – cut lengthwise
- 1/2 teaspoon salt, I used coarse sea salt
- 1/4 to 1/2 teaspoon ground pepper
- 2 teaspoons to 1 tablespoon butter – salted or unsalted
- 1 cup chicken broth, I used low sodium
- 2 tablespoons chopped fresh parsley, optional for garnish
Equipment
- Measuring cups and spoons
- 8×8 or 9×9 baking dish
- Non-stick pan
How to Make Breakfast and Lunch Lasagna Casserole
Making this delicious breakfast lasagna only takes a few minutes of prep and a little over 30 minutes in the oven. The entire process takes about 45 minutes!
- Preheat the oven to 350 degrees and spray an 8×8 or 9×9 baking dish with non-stick spray. Set aside.
- Cook the sausage until lightly browned in a large, non-stick pan. Then, add the salt, pepper, cream, and broth and bring to a light simmer. Remove from the pan and set aside.
- Melt the butter in the same pan and scramble the eggs.
- Layer the sausage, zucchini, eggs, and cheese in that order. Repeat.
- Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 5 to 7 minutes until the cheese browns slightly.
- Remove the dish from the oven, let the lasagna stand for about 8 minutes, then slice it into squares. Garnish with parsley and enjoy!
Substitutions and Additions
Aside from being easy and delicious, one of the best things about this breakfast lasagna is how easy it is to change things up to make it your own. There are all kinds of fun ways to dress this lasagna up.
- Use chicken, pork, Italian, or smoked sausage for this recipe.
- Use your favorite cheese for this recipe. They all work!
- For a kick of heat, add red pepper flakes.
- Add your favorite cooked vegetables like mushrooms, onions, and bell peppers.
Storage
Refrigerator: Store for up to 2 days in an air-tight container.
Freezer: Wrap the slices in plastic wrap and freeze for up to 1 month in an air-tight, freezer-safe container.
Reheat: Bring the lasagna to room temperature and bake at 350 for 15 to 20 minutes until heated through.
What to Serve with Breakfast Lasagna Casserole
This delicious lasagna is a full meal on its own, but you can make an even bigger meal by adding your favorite sweet breakfast options.
Pro Tips
- For the best scrambled egg texture, scramble them until just done and still glossy. They’ll cook more while the lasagna bakes.
- To avoid overcooking the meat, cook it until just brown. It will cook more while the lasagna bakes.
- Place the zucchini slices on a paper towel and top with more paper towels, then press to remove excess moisture before baking.
FAQ
Breakfast and Lunch lasagna is a layered breakfast casserole made with sausage, eggs, and cheese as the main ingredients. It can be made with vegetables, potatoes, or both.
Scramble the eggs until they are solid but still glossy and wet-looking. This prevents the eggs from overcooking as the lasagna bakes.
You can add your favorite vegetables, cheeses, and even a layer of hashbrowns to kick up your breakfast casserole.
More Breakfast and Lunch Recipes You’ll Enjoy
- Apple Spice Breakfast Bars
- Bagel Breakfast Casserole
- Cottage Cheese Toast
- Copycat Starbucks Egg Bites
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Breakfast Lasagna
Breakfast lasagna is chock-full of sausage, eggs, cheese, and zucchini. It’s a hearty, cheesy breakfast loaded with protein that will power you through the entire morning.
Ingredients
- 7 large eggs, scrambled lightly
- 2 cups chicken sausage, diced or chopped
- 2 cups mozzarella cheese, grated
- 1/3 cup half and half or heavy cream
- 1 medium to large zucchini – cut lengthwise
- 1/2 teaspoon salt, I used coarse sea salt
- 1/4 to 1/2 teaspoon teaspoon ground pepper
- 2 teaspoons to 1 tablespoon butter – salted or unsalted
- 1 cup chicken broth, I used low sodium
- 2 tablespoons chopped fresh parsley, optional for garnish
Instructions
-
Preheat the oven to 350 degrees and spray an 8x8 or 9x9 baking dish with non-stick spray. Set aside.
Cook the sausage until lightly browned in a large, non-stick pan. Then, add the salt, pepper, cream, and broth and bring to a light simmer.
Remove from the pan and set aside. Melt the butter in the same pan and scramble the eggs.
Layer the sausage, zucchini, eggs, and cheese in that order. Repeat.
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 5 to 7 minutes until the cheese browns slightly.
Remove the dish from the oven, let the lasagna stand for about 8 minutes, then slice it into squares. Garnish with parsley and enjoy!
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