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Ultimate Breakfast Lasagna

Ultimate breakfast lasagna made with a sturdy hash brown base, soft scrambled eggs, crispy bacon, and two kinds of melted cheese. Baked at 375°F until the top turns golden and bubbly, then rested so clean layers slice through easily.
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Prep Time 55 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Hash brown base and layers
  • 4 cup frozen hash browns Thawed.
  • 2 tbsp butter For dotting the base layer.
  • 8 eggs Large.
  • 0.25 cup milk
  • 1 lb bacon Cooked and crumbled.
  • 2 cup shredded cheddar cheese
  • 1 cup shredded mozzarella
  • 0.5 cup green onion Sliced.
  • 0.1 salt and pepper To taste. Use as needed.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and grease a baking dish so the layers release cleanly after baking.
  2. Press half the hash browns firmly into the bottom of the dish and dot with the butter to create a solid base.
  3. Whisk the eggs with the milk, salt, and pepper, then scramble softly in a skillet until just set.
  4. Layer the scrambled eggs, cooked bacon, and shredded cheddar cheese over the hash browns for an even, cheesy middle.
  5. Repeat with the remaining hash browns, then top with shredded mozzarella to prepare the casserole for browning.
  6. Bake for 30-35 minutes at 375°F until golden and bubbly on top with visible melted cheese at the edges.
  7. Garnish with the sliced green onion before serving for a fresh, bright finish.

Notes

Press the hash browns firmly to prevent a loose bottom layer. Let the casserole rest 10 minutes before slicing so the eggs and cheese set into clean layers. Refrigerate leftovers up to 3 days; freezer: no. For a lower-sodium option, use reduced-sodium bacon and reduced-sodium cheeses.