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Spicy Breakfast Lasagna

It's fun to cook something new for family and friends—especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds!
  • Total Time
    Prep: 20 min. + chilling Bake: 35 min.
  • Makes
    16 servings


  • 3 cups 4% cottage cheese
  • 1/2 cup minced chives
  • 1/4 cup sliced green onions
  • 18 large eggs
  • 1/3 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 8 lasagna noodles, cooked and drained
  • 4 cups frozen shredded hash browns, thawed
  • 1 pound bulk pork sausage, cooked and crumbled
  • 8 ounces sliced Monterey Jack cheese with jalapeno peppers
  • 8 ounces sliced Muenster cheese


  • Combine cottage cheese, chives and onions; set aside. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; set aside.
  • Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half the cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight.
  • Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.
Nutrition Facts
1 piece: 366 calories, 23g fat (11g saturated fat), 256mg cholesterol, 640mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 23g protein.

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Average Rating:
  • cherwitt
    Sep 12, 2013

    This was a great recipe to prepare the night before, refrigerate and cook the next morning. A little bit of time involved in prep but the end result was delicious. Thawed and drained chopped spinach and browned the hash browns (set aside to cool) before adding them to the dish. My 5 year old and 16 year old picky eater have asked me to make this again.

  • mmbreen
    Oct 29, 2012

    No comment left

  • krystaljoy
    Jun 9, 2011

    I've made this a number of times and it always goes over well. Just a couple tips. Use a deep 9x13 such as pampered chef's, and cook it for 1 hr. and 15 min.

  • ab94chiefs
    Mar 24, 2010

    I make this lasagna every year for Easter breakfast at church because it is a crowd favorite. I haven't heard a single complaint that it's too spicy.

  • sandrada61
    Jun 22, 2009

    No comment left

  • pattimac49
    Sep 27, 2006

    No comment left