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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.

Course Breakfast, brunch, Lunch
Cuisine American, Italian, Mediterranean
Keyword Baked Lasagna,, breakfast, Breakfast Lasagna, brunch, sausage
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 servings
Author Pam

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

  1. 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!