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
Cuisine 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


Serving: 355g | Calories: 1575kcal | Carbohydrates: 54g | Protein: 68g | Fat: 119g | Saturated Fat: 48g | Cholesterol: 739mg | Sodium: 3052mg | Potassium: 1607mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2770IU | Vitamin C: 47.6mg | Calcium: 540mg | Iron: 7.4mg