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Brunch Lasagna Recipe

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★★★★★

4.7 from 201 reviews

This hearty brunch lasagna layers crispy hash browns, savory breakfast sausage, melted Gruyère and cheddar cheeses, and a rich egg custard for a deliciously comforting breakfast casserole. Perfect for weekend gatherings or special brunch occasions, it offers a satisfying blend of flavors and textures baked to golden perfection.

Ingredients

Scale

Egg Mixture

  • 8 large eggs
  • 3/4 cup whole milk
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 oz. Gruyère, shredded (about 1/2 cup)
  • 2 oz. sharp cheddar (preferably orange), shredded (about 1/2 cup)

Cheese Topping

  • 2 oz. Gruyère, shredded (about 1/2 cup)
  • 2 oz. sharp cheddar (preferably orange), shredded (about 1/2 cup)

Sausage Mixture

  • 20 oz. breakfast sausage, casings removed
  • 1/2 yellow onion, finely chopped
  • 1 tablespoon neutral oil (for cooking sausage)

Hash Browns

  • 2 (16-oz.) packages frozen shredded hash browns, divided
  • 8 tablespoons neutral oil, divided
  • 2 tablespoons unsalted butter, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For Serving

  • Sliced chives
  • Pure maple syrup (optional)
  • Hot sauce (optional)

Instructions

  1. Prepare Egg Mixture: Preheat your oven to 375°F. Lightly grease a 13″ x 9″ baking dish with butter to prevent sticking. In a large bowl, whisk together eggs and milk until smooth. Season generously with kosher salt and freshly ground black pepper. Stir in half of the shredded Gruyère and cheddar cheeses, then set the mixture aside.
  2. Cook Sausage: Heat 1 tablespoon of neutral oil in a medium skillet over medium heat. Crumble the breakfast sausage into the skillet and cook, stirring and breaking it into small pieces, until it’s crispy and fully cooked, approximately 5 to 6 minutes. Transfer the cooked sausage to a medium bowl, leaving the fat in the skillet.
  3. Sauté Onion: Reduce the heat to medium-low in the same skillet with reserved sausage fat. Add the finely chopped yellow onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the cooked onion to the bowl with the sausage and allow the mixture to cool.
  4. Cook First Hash Brown Layer: In a large skillet over medium heat, warm 4 tablespoons neutral oil and 1 tablespoon butter until the butter melts. Add one package of frozen shredded hash browns, pressing down evenly with a spatula or spoon. Cook without stirring until the underside is golden and crisp, about 6 minutes. Flip the hash browns over, season with salt and pepper, and continue cooking, stirring occasionally, until golden brown all over, about 6 minutes more.
  5. Assemble First Layer: Spread the cooked hash browns evenly over the bottom of the greased baking dish. Set aside.
  6. Cook Second Hash Brown Layer: Using the same large skillet over medium heat, repeat the process with the remaining 4 tablespoons neutral oil, 1 tablespoon butter, and the second package of hash browns. Leave this batch in the skillet once cooked.
  7. Build Lasagna Layers: Spread the sausage and onion mixture evenly over the hash browns layered at the bottom of the baking dish. Pour the egg and cheese mixture evenly over the sausage layer. Then carefully spread the second cooked hash browns layer on top of the egg mixture in the baking dish. Finally, sprinkle the remaining shredded Gruyère and sharp cheddar cheese over the top layer.
  8. Bake: Place the assembled casserole into the preheated oven. Bake uncovered until the cheese on top is melted, bubbly, and golden brown, about 25 to 30 minutes.
  9. Serve: Remove the lasagna from the oven and let it cool slightly. Garnish with sliced chives. Serve warm, accompanied by pure maple syrup and/or hot sauce on the side for an extra flavor kick.

Notes

  • Ensure the baking dish is well greased to prevent sticking due to the cheese and eggs.
  • Use freshly shredded cheese for better melting and flavor.
  • For a crispier top layer, you can broil the lasagna for 1-2 minutes at the end of baking—watch carefully to avoid burning.
  • Maple syrup adds a sweet contrast that pairs wonderfully with the savory sausage and cheese.
  • Leftovers can be refrigerated and reheated; they may lose some crispness of the hash browns.

Keywords: brunch lasagna, breakfast casserole, hash browns, sausage casserole, egg casserole, Gruyère cheese recipe, cheddar cheese brunch, savory breakfast dish

Find it online: https://thefoodrecipe.com/brunch-lasagna-recipe/