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Breakfast Egg Lasagna

A delicious and hearty layered dish made with fluffy eggs, creamy ricotta, and vibrant vegetables, perfect for a satisfying breakfast.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 8 large large eggs
  • 1 cup ricotta cheese Use high-quality cheese for best flavor.
  • 1 cup shredded mozzarella cheese Reserve some for topping.
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
Vegetable Layer
  • 1 cup diced bell peppers
  • 1 cup diced tomatoes
  • 1/2 cup chopped onions
Garnish
  • Fresh herbs Optional, for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, crack open the eggs and whisk until well combined. Season with salt and pepper to taste, then add the garlic powder.
  3. In a separate bowl, combine the diced bell peppers, tomatoes, and onions.
Layering
  1. In a greased baking dish, pour half of the egg mixture to create the first layer.
  2. Sprinkle half of the ricotta cheese over the eggs, followed by half of the vegetable mixture and half of the mozzarella cheese.
  3. Repeat this layering process with the remaining ingredients, finishing with a layer of mozzarella on top.
Baking
  1. Place the assembled Breakfast Egg Lasagna in the oven and bake for about 25-30 minutes, or until the top is golden brown and the eggs are set.
Serving
  1. Once baked, remove from the oven and let it cool slightly.
  2. Garnish with fresh herbs, slice into portions, and serve warm.

Notes

For a heartier breakfast, consider adding sausage or additional vegetables like spinach or zucchini. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.