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Ultimate Make-Ahead Breakfast Egg Lasagna

Close-up of a thick slice of Breakfast Egg Lasagna showing layers of browned sausage, spinach, and golden baked eggs.
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A savory, layered egg bake that uses thin egg crepes instead of pasta, perfect for preparing ahead of time for busy mornings.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter or oil for cooking eggs
  • 1 cup cooked breakfast sausage, crumbled
  • 1 cup chopped cooked spinach, squeezed dry
  • 1/2 cup diced cooked ham or turkey bacon
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. In a bowl, whisk together the 12 eggs, milk, salt, and pepper until well combined.
  3. Heat a large non-stick skillet over medium heat. Add a small amount of butter or oil. Pour in about 1/4 cup of the egg mixture and swirl to create a thin, even layer, similar to a crepe. Cook for 1-2 minutes per side until set. Slide the cooked egg layer onto a plate. Repeat until all egg mixture is used, creating about 10-12 thin egg layers.
  4. To assemble the lasagna, place one egg layer in the bottom of the prepared baking dish.
  5. Sprinkle evenly with half of the cooked sausage, half of the spinach, and half of the ham/bacon. Top with half of the cheddar and Monterey Jack cheeses.
  6. Place a second egg layer on top of the filling. Repeat the layering process with the remaining sausage, spinach, ham/bacon, and cheeses.
  7. Top with the final egg layer. Sprinkle the Parmesan cheese evenly over the top layer.
  8. Cover the baking dish tightly with foil. You can refrigerate at this point for make-ahead preparation (up to 24 hours).
  9. When ready to bake, remove the foil and bake for 25-30 minutes, or until the center is set and the cheese is melted and lightly browned. If baking from cold, add 10-15 minutes to the bake time.
  10. Let the lasagna rest for 5-10 minutes before slicing and serving.

Notes

  • For a low-carb version, skip the make-ahead step and use thin slices of low-carb tortillas or large slices of deli ham as the structural layers instead of the egg crepes.
  • If you prefer a Southwestern flavor, replace the sausage with cooked chorizo and add 1/4 cup diced green chilies to the filling layers.
  • To make this vegetarian, omit the meat and increase the amount of spinach and add 1/2 cup of sautéed mushrooms.

Nutrition

Find it online: https://delishdreams.com/breakfast-egg-lasagna-recipe/