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5 from 1 vote

Ultimate Breakfast Lasgna

Was at a loss for what to cook, so I went to our FB page to see what I’ve auto-posted to get a little kick in the pants for dinner. Low a behold a customer had “wowed” a recipe. It's a lot like a frittata but I'd still go with regular ole' lasagna 😉 Keep reading
We have shallow engagement on socials to allow more time to work on the company. Anyways, the signal made me think I’d have bad luck if I didn’t make the recipe she liked. I don’t know the amounts the video recipe used, but I feel I pegged it or beat it. The main difference between this recipe and the video is that I grilled the hash browns with onions, bell pepper, and Cottonmouth. All of these layers could be split for a regular ole breakfast. 
Course Breakfast, Main Course
Style American, Southern, Texan
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 1575kcal
Author Shawn


  • 5 cup hashbrowns
  • 16 oz breafast sausage
  • 16 oz bacon
  • 18.7 oz eggs (scrambled =’s 11 eggs)
  • 8 oz cheddar cheese (shredded)
  • 1/2 cup onion (diced)
  • 1/2 cup bell pepper (diced)
  • 4 tbs butter (unsalted)
  • 2 tsp Cottonmouth
  • 1.5 tsp salt


  • Preheat oven to 350.
  • Lay bacon on aluminum foiled cookie sheet.
  • Start baking bacon for 30 minutes then check every 10 minutes until done.
  • Remove and set off to the side flat on a plate. Keep oven at 350 degrees.
  • Get a good pretty big nonstick pan on medium heat.
  • Drop in breakfast sausage and brown while separating meat. I like to cook mine to where it has crispy darker spots.
  • When sausage is brown to your taste, remove and drain.
  • In the same dirty pan, add the onions, bell peppers, and 2 tsp Cottonmouth, 1 tsp of the salt. (.5 salt going in eggs)
  • Carmelize the and add the 5 cups of hash browns.
  • Cook to your desired doneness, at least not raw. I also like a darker golden crusty in my hashbrowns.
  • Take a small taste of the hashbrowns for a salt check. Adjust if needed
  • When done set the hashbrowns in a bowl off to the side.
  • Wipe any crusty or leftover hashbrowns out of the pan but don’t clean.
  • Set pan on medium-low.
  • In another bowl crack the 11 eggs in, add 1/2 tsp of salt, and scramble with wisk. I scramble quite a bit but not too stiff.
  • Drop the 4 tablespoons of butter in the pan and melt.
  • Then gently pour in the scrambled eggs.
  • If heat is low enough to let the eggs sit for about 2 minutes, then take a spatula and flip the bottom
  • “cooked” to the top side.
  • You won't be flipping like an omelet the egg should break and eventually finish.
  • Try to undercook the eggs a frog's hair, but it’s not critical.
  • Now layer everything. The eggs, hash browns, cheese, will be divided into 2.
  • Butter up a 12x10 or small Pyrex casserole dish. Add layers: 1/2 hashbrowns, sausage, 1/2 eggs, 1/2 cheddar, 1/2 hashbrowns, bacon, 1/2 eggs, 1/2 cheddar.
  • Cover with tinfoil and bake on 350 for 30 minutes.
  • Uncover and cook an additional 15 minutes.
  • Optional: to leave the foil on Pyrex and cook the lasagna for 45 minutes

© Texas Butter®

➕ Nutrition

Nutrition Facts
Ultimate Breakfast Lasgna
Amount Per Serving (355 g)
Calories 1575 Calories from Fat 1071
% Daily Value*
Fat 119g183%
Saturated Fat 48g300%
Cholesterol 739mg246%
Sodium 3052mg133%
Potassium 1607mg46%
Carbohydrates 54g18%
Fiber 4g17%
Sugar 2g2%
Protein 68g136%
Vitamin A 2770IU55%
Vitamin C 47.6mg58%
Calcium 540mg54%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.
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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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