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A golden slice of breakfast lasagna layered with thin pancakes, sausage, scrambled eggs, and creamy cheese sauce, topped with sour cream on a plate.
Hannah Cooking

Breakfast Lasagna

Breakfast lasagna is a layered brunch bake made with thin pancakes, sausage, scrambled eggs, and a creamy cheddar cheese sauce. It’s sweet-savory, sliceable, and perfect for weekend brunch.
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Prep Time 35 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pancake Layer
  • 2 cups all-purpose flour Pancake layers
  • 2 tablespoon granulated sugar Pancake layers
  • 2 teaspoon baking powder Pancake layers
  • ½ teaspoon salt Pancake layers
  • 2 cups milk Pancake layers
  • 2 eggs Pancake layers
  • 4 tablespoon butter melted (for pancakes)
Sausage Layer
  • 1 lb breakfast sausage Cooked and crumbled
  • ½ onion diced
  • ¼ teaspoon salt For sausage (or to taste)
  • ¼ teaspoon black pepper For sausage (or to taste)
Egg Layer
  • 8 large eggs Egg layer
  • ¼ cup milk Egg layer
  • 2 tablespoon butter For scrambling
  • ½ teaspoon salt Egg layer (or to taste)
  • ¼ teaspoon black pepper Egg layer (or to taste)
Cheese Sauce
  • 3 tablespoon butter Cheese sauce
  • 3 tablespoon all-purpose flour Cheese sauce
  • 2 cups milk Cheese sauce
  • 2 cups shredded cheddar cheese Cheese sauce
  • ½ teaspoon salt Cheese sauce
  • ¼ teaspoon black pepper Cheese sauce
  • 1 cup shredded cheddar cheese Extra for layering (as needed)
  • cooking spray For greasing the pan
  • ½ cup sour cream For topping (optional)
  • 1 teaspoon cocoa powder Optional dusting
  • 1 teaspoon cinnamon Optional dusting

Equipment

  • Large skillet
  • Medium saucepan
  • Whisk
  • Spatula
  • 9x13-inch baking dish
  • Foil
  • Measuring cups/spoons

Method
 

  1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
  2. Whisk flour, sugar, baking powder, and salt. Whisk milk, eggs, and melted butter, then combine into a thin batter.
  3. Cook 12–15 thin pancakes (crepe-thin) in a lightly greased skillet; stack aside.
  4. Brown sausage with diced onion; crumble small. Drain grease and season with salt/pepper.
  5. Whisk eggs with milk, salt, and pepper. Scramble gently in butter until just set (still soft).
  6. Melt butter in a saucepan. Whisk in flour for 1 minute.
  7. Slowly whisk in milk; simmer until thickened. Stir in cheddar until smooth; season with salt/pepper.
  8. Add 3–4 pancakes to cover the bottom. Spread half the eggs, half the sausage, drizzle cheese sauce, sprinkle extra cheddar.
  9. Repeat pancakes, remaining eggs, remaining sausage, sauce, and extra cheddar. Top with a final pancake layer.
  10. Pour remaining cheese sauce over the top and sprinkle with more cheddar.
  11. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes until bubbly and golden.
  12. Rest 10 minutes, then slice. Top with sour cream and a light dusting of cocoa powder or cinnamon if desired.

Notes

Make ahead tip: Assemble the night before and bake fresh in the morning. Serve with maple syrup or fruit for a sweet-savory combo!