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Brunch Lasagna Recipe
Brunch Lasagna Recipe photo by Taste of Home

Brunch Lasagna Recipe

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A professional cook, I appreciate make-ahead dishes like this one. Pop it into the oven before guests arrive...add fresh fruit and muffins...and you have an instant brunch. You can serve it as a hearty supper, too, drizzled with a little salsa.
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing
MAKES: 9 servings


  • 6 lasagna noodles
  • 8 eggs, beaten
  • 1/2 cup milk
  • Butter-flavored cooking spray
  • 2 jars (16 ounces each) Alfredo sauce
  • 3 cups diced fully cooked ham
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped green onions
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 serving equals 408 calories, 24 g fat (13 g saturated fat), 257 mg cholesterol, 1175 mg sodium, 24 g carbohydrate, 2 g fiber, 25 g protein.


  1. Cook noodles according to package directions. Meanwhile, in a large bowl, beat eggs and milk. In a large nonstick skillet coated with butter-flavored cooking spray, cook eggs over medium-low heat until set but moist. Remove from the heat. Drain noodles.
  2. Spread 1/2 cup Alfredo sauce in a greased 10-in. square baking dish or 13-in. x 9-in. baking dish. Layer with three lasagna noodles (trim noodles if necessary to fit dish), ham, green pepper and onions.
  3. Top with half of the remaining Alfredo sauce and the remaining noodles. Layer with scrambled eggs, cheddar cheese and remaining Alfredo sauce. Sprinkle with Parmesan cheese.
  4. Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10 minutes before cutting. Yield: 9 servings.
Originally published as Brunch Lasagna in Country Woman January/February 2005, p31

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Reviewed Feb. 16, 2011

"Oh, and I also used oven-ready lasagna noodles, and they worked great!"

Reviewed Feb. 16, 2011

"I made this with the plan of being able to reheat a slice in the morning for a quick was great reheated! I made a few changes to the recipe...I used 10 eggs, 2/3 c. milk, 2 c. diced ham and 1 whole red pepper. It was delicious! Next time I would try to find an Alfredo sauce with lower sodium and rinse the ham (I bought pre-diced packaged ham) before adding it, as it was very salty. Otherwise, it was delicious and a nice change from having cereal every morning!"

Reviewed Feb. 12, 2010

"I also use 3/4 c. milk, instead of the 1/2 c. milk, 6 noodles, 12 eggs and roasted garlic alfredo sauce."

Reviewed Feb. 12, 2010

"I used 6 noodles, 12 eggs and roasted garlic alfredo sauce."

Reviewed Aug. 22, 2009

"I cook breakfast for our church each weekend and this is one that's requested again and again! Couldn't be easier and it tastes fantastic!"

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