Ingredients

2 Tbsp. unsalted butter, divided, plus more for greasing

8 large eggs

3/4 cup whole milk

Kosher salt

Freshly ground black pepper

4 oz. Gruyère, shredded (about 1 cup), divided

4 oz. sharp cheddar (preferably orange), shredded (about 1 cup), divided

9 Tbsp. neutral oil, divided

20 oz. breakfast sausage, casings removed

1/2 yellow onion, finely chopped

2 (16-oz.) packages frozen shredded hash browns, divided

Sliced chives, for serving

Pure maple syrup and/or hot sauce, for serving

Instructions

Step 1: Preheat the oven to 375°F (190°C). Grease a 13″ x 9″ baking dish with butter. In a large bowl, whisk together the eggs and milk; season with kosher salt and freshly ground black pepper. Stir in half of the Gruyère and half of the cheddar until just combined. Set aside.

Step 2: Heat 1 tablespoon neutral oil in a medium skillet over medium heat. Crumble in the breakfast sausage and cook, breaking it into small pieces, until crispy and cooked through, about 5 to 6 minutes. Transfer the cooked sausage to a medium bowl, reserving the fat in the skillet.

Step 3: In the same skillet over medium-low heat, cook the chopped onion, stirring occasionally, until translucent, approximately 5 minutes. Add the onion to the bowl with the sausage mixture and let cool.

Step 4: Meanwhile, heat 4 tablespoons neutral oil and 1 tablespoon butter in a large skillet over medium heat until the butter melts. Add one package of hash browns, spreading and patting them down evenly. Cook without stirring for about 6 minutes until the underside is golden brown. Flip the potatoes over, season with salt and pepper, then cook, stirring occasionally, until golden brown all over, about 6 more minutes.

Step 5: Spread the cooked hash browns in an even layer on the bottom of the prepared baking dish. In the same large skillet, repeat the process with the remaining 4 tablespoons oil, 1 tablespoon butter, and second package of hash browns, leaving this batch in the skillet for the next step.

Step 6: Spread the sausage and onion mixture evenly over the hash browns in the baking dish. Pour the egg and cheese mixture over the sausage layer. Then, top with the second batch of hash browns still in the skillet. Sprinkle the remaining Gruyère and cheddar cheese evenly over the top.

Step 7: Bake the casserole in the preheated oven for 25 to 30 minutes, until the cheese is melted and the top is golden brown. Remove from the oven and garnish with sliced chives. Serve warm with maple syrup or hot sauce on the side for extra flavor.

Tips & Variations

For extra crispiness, press the hash browns firmly when cooking and avoid overcrowding the pan.

Substitute turkey sausage or plant-based sausage to lighten the dish or accommodate dietary preferences.

Add sautéed bell peppers or mushrooms with the onions for more vegetable flavor.

Use smoked gouda or mozzarella instead of Gruyère for a different cheese profile.

FAQs

Can I make brunch lasagna ahead of time?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh in the morning, adding an extra 5 to 10 minutes to the baking time if it’s chilled.

Can I freeze brunch lasagna?

While you can freeze the fully cooked casserole, the texture of the hash browns may change slightly. Wrap it tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.