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A freshly baked savory breakfast lasagna, rich with layers of morning flavors.

Classic Hash Brown Breakfast Lasagna

Enjoy a hearty and comforting breakfast with this Classic Hash Brown Breakfast Lasagna, layered with savory sausage, eggs, cheese, and vegetables.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meat & Veggies
  • 1 pound breakfast sausage crumbled and cooked
  • ½ cup diced onion
  • ½ cup diced bell pepper any color
Dairy & Eggs
  • 10-12 large eggs
  • ½ cup milk or cream
  • 2 cups shredded cheese cheddar and Monterey Jack blend suggested
Other
  • 1 bag frozen shredded hash browns 30-ounce, thawed and excess moisture pressed out
  • Salt and black pepper to taste
  • garlic powder, onion powder, or a dash of hot sauce Optional: Pinch of
  • Cooking spray or butter for greasing

Equipment

  • Large skillet
  • Clean kitchen towel
  • Large bowl
  • 9x13-inch baking dish
  • Aluminum foil
  • Whisk

Method
 

Preparation
  1. Cook the breakfast sausage in a large skillet until browned, then drain and set aside. In the same skillet, sauté the diced onion and bell pepper until softened, then remove from heat.
  2. Whisk together eggs, milk, salt, pepper, and optional spices in a large bowl. Gently press excess moisture from the thawed hash browns.
  3. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Assembly and Baking
  1. Spread half of the hash browns evenly in the baking dish, then top with half of the cooked sausage/veggies and 1/2 cup of shredded cheese.
  2. Carefully pour half of the egg mixture over the cheese layer. Repeat with the remaining hash browns, sausage/veggies, and another 1/2 cup of shredded cheese.
  3. Pour the remaining egg mixture over the layers and sprinkle generously with the remaining 1 cup of shredded cheese.
  4. Cover loosely with foil and bake for 30 minutes, then remove the foil and bake for another 15-25 minutes until golden brown and a knife inserted comes out clean.
  5. Let the lasagna rest for 5-10 minutes before slicing and serving.

Notes

For extra flavor, consider adding a pinch of garlic powder or onion powder to the egg mixture. This dish is perfect for a weekend brunch or feeding a crowd.