Egg lasagna is one of those recipes that sounds a little strange until you try it. 😂 We made it up years ago when I was feeding six hungry boys and looking for inexpensive ways to turn the eggs my aunt gave us into a filling meal.
It layers lasagna noodles with scrambled eggs, breakfast meat, vegetables, homemade gravy, and plenty of cheese. It’s hearty, inexpensive, and just as good for breakfast-for-dinner as it is for a big weekend breakfast or holiday brunch.
Quick Look
- What it is: A savory breakfast lasagna layered with noodles, scrambled eggs, breakfast meat, vegetables, homemade gravy, and cheese.
- Why we made it: With six boys to feed and plenty of eggs from my aunt, I needed another inexpensive way to turn eggs into a meal that would actually fill everyone up.
- Best for: Weekend breakfasts, brunch, breakfast-for-dinner, holidays, or anytime you need to feed a hungry crowd.
- Make ahead: Assemble it the night before, refrigerate, and bake it in the morning.
- Serves: About 8 people.
Why You’ll Love This Recipe
Egg lasagna might not be something you grew up eating, but it’s a simple, filling way to turn everyday breakfast ingredients into a meal that feeds the whole family.
- It feeds a crowd. One pan makes enough for about eight people, making it a great choice for a big family, weekend guests, or holiday brunch.
- It stretches simple ingredients. Eggs, noodles, breakfast meat, gravy, and cheese come together to make a hearty meal without needing anything fancy.
- You can make it your own. Use bacon or sausage, swap the vegetables, or change up the cheese based on what you already have.
- It works for more than breakfast. We’re big fans of breakfast-for-dinner, and this is filling enough to serve as an easy supper.
- You can make it ahead. Assemble the lasagna the night before and refrigerate it so all you have to do the next morning is bake it.
It’s a little different, but that’s part of what makes it fun. And when you have a lot of hungry people to feed, a big pan of eggs, noodles, meat, and cheese gets the job done.
Ingredients You’ll Need
You don’t need anything fancy to make this egg lasagna—just basic, wholesome ingredients you probably already have on hand. Feel free to swap in what you’ve got, especially when it comes to the meat, cheese, and veggies.
For the Lasagna Layers
- 1 box lasagna noodles
- 12 eggs
- 1 roll of ground sausage
- A mix of raw vegetables (we used spinach, onion, green pepper, broccoli, and cauliflower)
- Shredded cheese (your choice—cheddar, mozzarella, Colby Jack, etc.)
For the Homemade Breakfast Gravy
- 2 tablespoons drippings (from bacon or sausage)
- 2 tablespoons finely chopped onion
- 6 tablespoons all-purpose flour
- 1 quart milk
- ½ teaspoon Montreal chicken seasoning
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
That’s it! Once everything’s prepped, it all gets layered into a hearty, flavor-packed lasagna that’s sure to fill up even the hungriest crew.
How to Make Egg Lasagna (Step-by-Step)
This breakfast lasagna comes together in five simple steps. You’ll cook each component separately, then layer everything into a comforting, hearty dish your whole family will love.
1. Cook the Noodles
Boil the lasagna noodles according to the package directions. Drain and rinse them under cold water to stop the cooking process, then set them aside.
2. Cook the Sausage and Eggs
Fry the sausage until fully cooked, then crumble and set aside. Save about 2 tablespoons of drippings for the gravy.
Scramble the eggs in a large skillet. We like to stir in fresh spinach while cooking, but you can add any veggies you like—or none at all!
3. Make the Breakfast Gravy
In a pan, heat the drippings and sauté the onion until soft and transparent. Whisk in the flour and cook over medium-low heat for about 6 minutes, stirring constantly, until it bubbles and turns golden.
Slowly add the milk while stirring. Add the seasonings and cook until the gravy thickens.
Set aside.
4. Layer the Lasagna
Spoon a little gravy into the bottom of a 9×13 baking dish to keep the noodles from sticking. Add a layer of noodles, then spread scrambled eggs, crumbled meat, chopped veggies, and shredded cheese.
Repeat the layers until the ingredients are used up, ending with just a layer of noodles.
5. Top and Bake
Pour the remaining gravy over the top and sprinkle with extra cheese. Bake uncovered at 350°F for 30 minutes, until bubbly and golden on top.
Egg Lasagna
Ingredients
- 1 box Lasagna noodles
- 1 roll of ground sausage use whichever you'd like
- 12 Eggs
- A variety of raw vegetables (We often use spinach,onion, green pepper, broccoli, and cauliflower)
- A variety of shredded cheese (Cheddar, mozzarella, Colby Jack, or your favorite blend)
Sauce
- 2 tbsp Finely chopped onion
- 6 tbsp All purpose flour
- 1 quart Milk
- 1/2 tsp Montreal Chicken Seasoning
- 1/2 tsp Ground nutmeg
- 1/4 tsp Salt
- 2 tbsp Drippings (From bacon or sausage)
Instructions
- Boil one box of lasagna noodles until tender. Rinse and drain in cold water. Set aside.
- Fry the bacon or sausage. Crumble. Save the drippings for the sauce. Set aside.
- Scramble the eggs. We added spinach to ours while scrambling. Set aside.
- Using 2 tablespoons of drippings, fry the onion and stir until transparent.
- Stir in the flour, cooking over medium low heat for about six minutes, or until the mixture bubbles and turns golden
- Stir in milk.
- Add the seasonings, cook, stirring, until thickened. Set aside.
- In a casserole dish, first place a small amount of sauce on the bottom of the dish. Layer lasagna noodles, sauce, scrambled eggs, crumbled bacon or ground sausage, any vegetables of choice and cheeses.
- Once you have your top layer of just lasagna noodles, add the remaining sauce and cover with cheese.
- Bake, uncovered, at 350 degrees for 30 minutes.
Notes
Substitutions & Variations
One of the nice things about egg lasagna is that you don’t have to make it exactly the same way every time. Use what your family likes or what you already have on hand.
- Breakfast meat: Use bacon, breakfast sausage, ham, or a combination. Just be sure to save some of the bacon or sausage drippings if you’re using them to make the gravy.
- Vegetables: Bell peppers and onions are our usual choice, but mushrooms, spinach, or other breakfast-friendly vegetables would work, too.
- Cheese: Swap the cheddar for Colby Jack, Monterey Jack, pepper jack, or whatever good melting cheese you have in the fridge.
- Noodles: Regular lasagna noodles work best, but you can use gluten-free lasagna noodles if needed.
You really can’t mess with this one too much. Keep the basic layers of noodles, eggs, gravy, and cheese, then make the rest work for your family.
Make-Ahead and Storage Tips
One of the best things about egg lasagna is how well it holds up—making it perfect for busy weekends, holidays, or meal prep.
- Make it the night before: Assemble the entire lasagna, cover it tightly, and refrigerate overnight. Bake it in the morning while you prep everything else.
- Freeze for later: Let it cool completely after baking, then slice it into portions and freeze in airtight containers. It reheats well in the oven or microwave.
- Store leftovers in the fridge: Cover and keep in the fridge for 3–4 days. Warm up individual servings in the microwave or reheat the whole pan at 300°F until hot.
Whether you’re prepping ahead for Easter brunch or just making life easier during the week, this recipe is a keeper. It’s just as tasty the next day—if you have any left!
What to Serve With Egg Lasagna
Egg lasagna is pretty filling on its own, so you don’t need much alongside it. For breakfast or brunch, serve it with fresh fruit, toast, or warm biscuits.
If we’re having it for breakfast-for-dinner, I like to keep things just as simple. A fruit salad or something fresh on the side is plenty to round out the meal.
FAQs About Egg Lasagna
Got questions about making or serving egg lasagna? Here are a few answers to help you get it just right—whether it’s your first time making it or your tenth.
What is egg lasagna?
Egg lasagna is a savory breakfast lasagna made with layers of lasagna noodles, scrambled eggs, breakfast meat, vegetables, homemade gravy, and cheese. We came up with it years ago as an inexpensive way to turn plenty of eggs into a hearty meal for our big family.
Can I make egg lasagna the night before?
Yes! Assemble the entire lasagna, cover it tightly, and refrigerate it overnight. The next morning, let the pan sit out while the oven preheats, then bake as directed. It may need a few extra minutes in the oven since it’s starting out cold.
What kind of meat can I use in breakfast lasagna?
We usually use bacon or breakfast sausage, but ham would also work well. You can even use a combination if you have a little of each in the fridge.
Can I use oven-ready lasagna noodles?
I recommend regular lasagna noodles for this recipe. There isn’t as much liquid in egg lasagna as there is in a traditional lasagna with tomato sauce, so oven-ready noodles may not have enough moisture to soften properly.
Can you freeze egg lasagna?
Yes. Let the baked lasagna cool completely, then wrap individual portions or the remaining casserole tightly and freeze. Thaw it overnight in the refrigerator before reheating.
How do I reheat leftover egg lasagna?
For individual servings, the microwave is the easiest option. For several portions, cover the lasagna with foil and warm it in the oven until heated through. Covering it helps keep the eggs and noodles from drying out.
How long does egg lasagna last in the refrigerator?
Store leftovers covered in the refrigerator for up to 3 to 4 days. It reheats well, so we like having leftovers around for an easy breakfast or lunch the next day.
Can this be made gluten-free or dairy-free?
Yes! Just swap in gluten-free noodles, plant-based milk, and dairy-free cheese. Be sure to check your sausage or seasonings for hidden gluten.
Slow Down and Savor It
Save This Egg Lasagna Recipe!
A cozy, crowd-pleasing breakfast your family will love.
Tap to pin it for your next brunch or holiday morning!
Some of our best meals have come from moments of necessity—when we had to work with what we had and get creative. This egg lasagna was one of those meals, and it’s become a favorite we keep coming back to.
Whether you’re making it for Easter brunch, a weekend breakfast, or just to use up extra eggs, I hope it brings warmth and comfort to your table the way it has to ours.
