What are some of those mornings when you just need something extra? Something that feels like a hug in food form but doesn’t require you to spend all day in the kitchen. Is this breakfast lasagna good for you? Is it my secret weapon for sleepy Saturday mornings? Sometimes just a random treat for myself on Tuesday when I’m craving something warm, sweet, and sweet. Is it comforting What is your grandmother’s Upside Down Cake? If you’ve ever loved a really decadent French toast bake, you’re going to adore this breakfast. I can’t wait to share my joy with you!
What is breakfast lasagna?
What is breakfast lasagna? Think of it as a sweet, custardy, layered dessert that you can totally get away with eating. Breakfast (or brunch, or really any time of day! Is it a typical Italian lasagna? This one ditches the pasta sheets for tender, cake-like layers, usually made with a simple batter. Then, we layer it up with a luscious, creamy filling – often topped with Cream Cheese, eggs, and whipped cream. A touch of sweetness – and maybe some fruit or chocolate for good measure. The “lasagna” part comes from the way it’s assembled in layers, baked until golden and bubbly, and served with a side salad. If you like a simple glaze, you can use it to make your own. Is it a really sophisticated, incredibly delicious breakfast bake? What are some of the easiest recipes to whip up? What is a breakfast treat that truly satisfies?
Why you will love this recipe?
Honestly, there are so many reasons why this breakfast lasagna has become a staple in my kitchen. First off, the flavor profile is just divine. It’s got that comforting sweetness that’s not overpowering, thanks to the perfect balance of sugar and vanilla in the batter and filling. The texture is also a huge win for me. You get these soft, tender layers of cake that are perfectly complemented by the creamy, rich filling. It’s not too dense, and it’s not too light; it’s just right, you know? And the best part? It’s ridiculously easy. I’ve made this countless times, and even on the busiest mornings, I can get it prepped without breaking a sweat. The ingredients are super budget-friendly too – mostly pantry staples that you probably already have on hand. What I love most about this is its versatility. You can easily swap out the fruit, add chocolate chips, or even use different spices to change it up. It’s perfect for a special occasion breakfast, but it’s also so approachable that you can make it anytime you need a little pick-me-up. It’s also a real crowd-pleaser; I’ve never had anyone who didn’t absolutely rave about it. It’s way more impressive than a regular batch of pancakes, but honestly, takes about the same amount of effort, if not less!
How do I make breakfast lasagna?
Quick Overview
What is breakfast lasagna? How do I make a creamy, sweet filling? What happens when you assemble it, alternating layers of the batter and filling in a sprinkling of batter. What is a golden masterpiece? Is it foolproof? How can something so simple look and taste so elegant?
Ingredients
For the Main Batter:
2 cups all-purpose flour (sifted for extra lightness)
1 ½ cups granulated sugar (you can reduce by ¼ cup if you prefer it less sweet)
2 teaspoons baking powder (this is key for that airy texture!)
12 teaspoon salt. 1 teaspoon
1 teaspoon ground cinnamon. 1 tsp.
12 teaspoon ground nutmeg.
1 cup milk (whole milk gives the best richness, but 2% works too!)
½ cup unsalted butter, melted and slightly cooled
2 large eggs, at room temperature, in a single layer.
1 teaspoon vanilla extract. 1 tablespoon nutmeg
For the Filling:
8 ounces Cream Cheese, softened (full-fat is best for creaminess)
12 cup sour cream (adds a lovely tang and moisture)
2 large eggs
12 cup powdered sugar (for a smooth, sweet filling)
1 teaspoon vanilla extract. 1 cup a day.
Optional: 12 cup fresh berries or mini chocolate chips.
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk or lemon juice (lemon juice adds a nice zing!)
12 teaspoon vanilla extract. 2 teaspoons vanilla
How do I follow step
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). This is super important for even baking. Then, grab a 9×13 inch baking dish. You’ll want to grease it really well with butter or non-stick cooking spray. I like to give it a good coating to make sure nothing sticks, because nobody wants to scrape stuck-on bits off their beautiful breakfast lasagna!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your sifted flour, granulated sugar, baking powder, salt, and cinnamon. Set aside. Give it a good stir to make sure everything is evenly distributed. How do I mix the spices and leavening in a batter?
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the milk, melted butter, eggs, vanilla extract, and salt until well combined. Set aside. Everything is well combined and smooth. When melted butter is hot, it should not cook the eggs.
Step 4: Combine
What are wet ingredients and what are dry ingredients? What are some tips for mixing your ingredients with a wooden spoon or spatula? A few small lumps are perfectly fine. Overmixing can develop the gluten too much, resulting in a tougher texture, and we want tender, tender texture. What are fluffy layers here?
Step 5: Prepare Filling
In another bowl, beat the Cream Cheese and sour cream until smooth and creamy. Then, beat in the eggs one at a time, followed by the powdered sugar and vanilla extract. Mix until everything is well incorporated and the filling is smooth and luscious. If you’re adding berries or chocolate chips, gently fold them in now.
Step 6: Layer & Swirl
Now for the fun part! Pour about half of the batter into your prepared baking dish, spreading it evenly. Then, dollop spoonfuls of the Cream Cheese Filling over the batter. You can gently swirl the filling into the batter with a knife or toothpick to create pretty patterns, but don’t go too crazy – you still want distinct layers. Pour the remaining batter over the filling, and then add the rest of the filling on top, swirling again if you like. This layering technique is what gives it that “lasagna” look!
Step 7: Bake
Pop the dish into your preheated oven. Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (avoid hitting a pocket of filling). The center should be set, not jiggly. Keep an eye on it towards the end, as oven temperatures can vary.
Step 8: Cool & Glaze
Let the breakfast lasagna cool in the baking dish for at least 15-20 minutes. This is crucial! It needs time to set properly. While it’s cooling, whisk together the glaze ingredients in a small bowl until you have a smooth, drizzle-able consistency. You might need to add milk or powdered sugar a teaspoon at a time to get it just right. Once slightly cooled, drizzle the glaze all over the top. It’s so pretty and adds that extra touch of sweetness.
Step 9: Slice & Serve
Once it’s cooled a bit more and the glaze has set slightly, you can slice it into squares and serve warm. The layers should be beautifully defined, with the creamy filling nestled between tender cake. It’s absolutely divine!
What is the best way to serve it?
This breakfast lasagna is really a star on its own, but pairing it with the right sides can elevate it even further. For a classic breakfast, a simple cup of freshly brewed coffee is always a winner. You can also serve it with a side of crisp bacon or some fresh fruit salad to add a bit of freshness and contrast to the sweetness. If you’re serving this for brunch, I love to make it feel a bit more elegant. I’ll plate a generous slice with a dollop of whipped cream and a sprinkle of powdered sugar, alongside a glass of mimosa or sparkling cider. It feels so special! For those times when you’re craving something sweet after dinner, this breakfast lasagna can absolutely double as dessert. A scoop of vanilla bean ice cream or a drizzle of caramel sauce on top is pure indulgence. And for cozy, casual snacks? Just grab a fork and dig in! My kids love it with a glass of cold milk. It’s truly versatile and always a hit, no matter how you serve it.
What are some tips for perfecting breakfast lasagna?
I’ve made this breakfast lasagna more times than I can count, and along the way, I’ve picked up a few tricks that really make a difference. For the batter, ensuring your butter is fully melted and slightly cooled before mixing it with the wet ingredients is key. It helps create a smoother batter. And please, *please* don’t overmix the batter once you combine the wet and dry ingredients. Just stir until you don’t see any dry flour anymore. A few lumps are okay! For the filling, make sure your cream cheese and eggs are at room temperature. This is super important for getting a super smooth, lump-free filling. If your cream cheese is too cold, you’ll end up with little white bits, and nobody wants that. When you’re layering, don’t be afraid to be a little generous with the filling; it’s what makes each bite so decadent. If you’re adding berries, I recommend giving them a gentle toss in a tablespoon of the flour from the batter recipe first. This helps prevent them from sinking to the bottom and keeps them from bleeding too much color into the filling. For baking, trust the toothpick test, but also go by how it looks. You want that beautiful golden-brown top. If yours seems to be browning too quickly, you can always loosely tent it with foil. And when it comes to the glaze, the consistency is everything. You want it thick enough to drizzle and set slightly, but not so thick that it’s hard to spread. I usually start with 2 tablespoons of milk for the glaze and add more, a teaspoon at a time, until it’s perfect.
Storing and Reheating Tips
This breakfast lasagna is fantastic because it keeps well, which is always a bonus in my book. If you have any leftovers (which is rare in my house!), you can store them at room temperature for about 2 hours, but after that, it’s best to get it into the fridge. For refrigerator storage, just cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual slices into airtight containers. It should stay good in the fridge for about 3-4 days. The quality is best when eaten within the first couple of days. If you want to freeze it, I recommend letting it cool completely first. Then, you can either freeze the entire dish (well-wrapped) or cut it into individual portions, wrap each portion tightly in plastic wrap and then in foil, and place them in a freezer-safe bag or container. It should last in the freezer for up to 2-3 months. To reheat, if it’s from the fridge, you can warm individual slices in the microwave for about 30-60 seconds, or until heated through. For a crisper texture, you can gently reheat it in a toaster oven or a conventional oven at around 300°F (150°C) until warmed through. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first, then reheat as usual. For the glaze, it’s always best to add it *after* reheating if you’ve stored it without the glaze, or if you’ve reheated a frozen portion. If you’ve already glazed it and are reheating, the glaze might get a little soft but will still be delicious.
Frequently Asked Questions
Final Thoughts
This breakfast lasagna is more than just a recipe for me; it’s a little bit of edible joy. It’s the kind of dish that makes everyone gather around the table, happy and satisfied. I truly believe that everyone should have a comforting, crowd-pleasing recipe like this in their repertoire. It’s proof that you don’t need complicated ingredients or hours in the kitchen to create something truly special. If you’ve loved this, you might also enjoy my Cinnamon Swirl Coffee Cake or my Berry Stuffed French Toast recipes – they have that same cozy, comforting vibe! Give this breakfast lasagna a try, and I promise it’ll become a favorite in your home too. I can’t wait to hear how yours turns out, so please leave a comment below and let me know what you think! Happy baking!
Breakfast lasagna
Ingredients
Main Ingredients
- 1 pound Sausage Cooked and crumbled
- 6 cups Hash browns Frozen, thawed
- 12 large Eggs
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Cook and crumble sausage.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- In a 9x13 inch baking dish, layer hash browns, sausage, and half of the cheese. Pour egg mixture over.
- Bake for 45 minutes, or until eggs are set and cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
