I keep returning to this Breakfast Lasagna because it’s a creative twist on traditional breakfast ingredients that feels comforting and indulgent without being overly fussy. I like how the layers build flavor and texture, and how simple it is to customize with your favorite breakfast staples. It’s always a hit when I have hungry guests or when I want something a little different in the morning.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound breakfast sausage, cooked and crumbled
8 eggs
2 cups milk
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
8 flour tortillas
3 cups shredded cheddar cheese, divided
Optional toppings: salsa, sour cream, chopped green onions
Directions
I begin by preheating my oven to 180°C (350°F). While the oven warms, I cook the breakfast sausage in a skillet over medium heat, breaking it up with a spoon until it’s browned and fully cooked. Once done, I set it aside to cool slightly.
Next, I whisk together the eggs, milk, salt, black pepper, onion powder, and garlic powder in a large bowl until everything is well combined and smooth.
I lightly grease a baking dish and place one flour tortilla on the bottom. I sprinkle a layer of shredded cheddar cheese over the tortilla, then spoon some of the cooked sausage over the cheese. I pour a portion of the egg mixture over this layer so it begins to soak into the tortilla and toppings.
I repeat the process with another tortilla, cheese, sausage, and egg mixture, building layers until I’ve used all the ingredients. I make sure the top layer has plenty of cheese for a bubbly finish.
I bake the breakfast lasagna in the preheated oven for about 35–40 minutes, or until the eggs are fully set and the top is golden and melted. When it’s done, I let it cool for a few minutes before slicing so the layers settle nicely.
Servings and Timing
This recipe serves about 6–8 people. It takes around 15 minutes to prepare and about 35–40 minutes to bake, making the total time roughly 50–55 minutes.
Variations
Sometimes I add sautéed bell peppers, onions, or mushrooms to the sausage layer for extra veggie goodness. When I want a spicy kick, I sprinkle in some chopped jalapeños or add a swirl of hot sauce. I also enjoy using Monterey Jack or pepper jack cheese in place of cheddar for a different flavor.
Storage/Reheating
I store leftover breakfast lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual slices in the microwave or oven until heated through. It also freezes well — I wrap portions in foil and freeze for up to 2 months, then reheat in the oven when ready to enjoy.
FAQs
Can I make this ahead of time?
Yes, I assemble it the night before and refrigerate, then bake it in the morning.
Can I use corn tortillas instead of flour?
Yes — corn tortillas work, though the texture will be slightly different.
How do I know when it’s done baking?
The eggs should be fully set and no longer jiggly in the center.
Can I make this vegetarian?
Yes — I omit the sausage and add extra veggies or use a vegetarian sausage alternative.
What sides go well with this?
I serve mine with fresh fruit, hash browns, or a green salad.
How do I prevent it from being too soggy?
I make sure the egg mixture is well whisked and the tortillas are layered so they absorb moisture evenly.
Can I use egg substitutes?
Yes — I sometimes use liquid egg whites or egg substitute with good results.
What cheese melts best?
Cheddar, Monterey Jack, or a blend of both gives a great melt and flavor.
Does it reheat well?
Yes — it reheats beautifully in the oven or microwave without losing texture.
Conclusion
I love how this Breakfast Lasagna turns familiar morning ingredients into a creative, crowd-pleasing dish that’s perfect for brunch, holidays, or anytime I want a satisfying breakfast that doesn’t feel routine. The layers of eggs, sausage, cheese, and tortillas make every bite flavorful and comforting.
