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a metal spatula holding up a slice of breakfast lasagna
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3.98 from 49 votes

Breakfast Lasagna

Breakfast lasagna is an ingenious meal that gives your breakfast for dinner or dinner for breakfast. Fluffy scrambled eggs and diced ham are sandwiched between layers of French toast with a syrup drizzle and a crispy hash brown crust. Day or night, it’s a hearty meal that’s sure to please any crowd!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Brunch, Casserole
Cuisine: American
Servings: 9
Calories: 353kcal


  • 14-16 eggs
  • cream
  • 12 pieces of frozen french toast
  • 1 1/2 cups shredded cheddar cheese
  • diced ham
  • syrup
  • 1 20 oz package of refrigerated shredded hash browns
  • salt & pepper
  • olive oil


  • Crack the eggs into a large bowl. Pour in a tablespoon or two of cream and use a whisk to whip them together until frothy and evenly incorporated.
    14-16 eggs, cream
  • Cook the eggs in a large, non stick skillet over medium heat. Stir them occasionally to prevent sticking and break them up into rough chunks as they're cooked. Remove the cooked eggs from heat and set aside.
  • Spray a 9x13" baking dish with non stick cooking spray. Place 6 slices of french toast into the bottom of the dish-- in two rows of three each.
    12 pieces of frozen french toast
  • Drizzle syrup lightly over top. Spread half of the cooked eggs evenly out over top, followed by half of the diced ham, and finally 1/2 cup of the cheddar cheese.
    1 1/2 cups shredded cheddar cheese, syrup, diced ham
  • Repeat the layer once more beginning again with the slices of french toast.
  • Spread the hash browns out evenly between several layers of paper towels, pressing them to remove any excess moisture. Top the casserole with the hash browns and spread them out evenly over top into a thin layer. Salt and pepper them to taste, before drizzling them with olive oil.
    1 20 oz package of refrigerated shredded hash browns, salt & pepper, olive oil
  • Bake at 350 degrees for 30-35 minutes. Remove the lasagna from the oven and sprinkle the remaining half cup of cheddar evenly out over top. Return the dish to the oven and bake for another 5 minutes or until the cheese is melted and the crust nicely crisped.
  • Let the dish rest for a minute or two before slicing and serving. Drizzle with additional syrup, if desired.


  • This recipe feeds a crowd. For a smaller group, you can halve the recipe.
  • We prefer a light drizzle of syrup and like to let each person add more on their individual portions.
  • You can substitute your preferred breakfast meat. Just make sure you cook it first!


Calories: 353kcal | Carbohydrates: 25g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 274mg | Sodium: 448mg | Potassium: 494mg | Fiber: 2g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 8.6mg | Calcium: 185mg | Iron: 1.7mg