Breakfast lasagna is the perfect way to feed a morning crowd

It can be a challenge to make breakfast for a large group, especially if you don't want to be in the kitchen flipping pancakes or frying eggs for hours on end. This breakfast lasagna is just slightly over-the-top, and perfect for impressing house guests and family alike. Make it ahead of time and then just pop it in the oven when you need it. In no time flat, you'll have a dish that satisfies. Lasagna for breakfast? Count me in.

Here's what you need

In order to pull together your upgraded, breakfast-y lasagna, you'll need store-bought (or homemade, if you're feeling like a challenge) biscuits, breakfast meat of your choice, cheese, herbs, oil, garlic powder, salt and pepper, and veggies. Tomatoes, spinach, mushrooms, and onions are all good, as are both parsley and thyme. I like Roma tomatoes because they get nice and sweet when roasted, but you can choose whatever you prefer. When it comes to oil, choose a high-heat oil like vegetable oil or — better yet — avocado oil. Ultimately, perhaps the best part about this breakfast "lasagna," if you will, is that it's endlessly versatile. Use your own judgment and mix and match your favorite meats, veggies, herbs, and cheeses to create a dish suited to your personal preferences.

Roast the tomatoes

While your oven preheats, wash core and cut the tomatoes, and place them in a 9x13-inch baking dish. Drizzle avocado or vegetable oil over the tomatoes, and top with several sprigs of thyme, a light sprinkle of garlic powder, and a bit of salt. Put them in the oven and let them go — leave them alone for about 60-90 minutes to let them get good and roasted.

Fry your meat

Place your diced pancetta, bacon, ham or other meat in a cold pan. Turn on the heat to about medium-low and cook, stirring or moving it around from time to time, until it's browned, crispy, and cooked through. When you're done, turn off the heat, take the meat out of the pan, and set it aside on a paper towel to drain some of the grease until you're ready to  use it.

Cook the veggies

Add your onions to the pancetta pan and saute until they're translucent and starting to brown. Take the onions out of the pan, set them aside, and add the mushrooms — you might need to add a bit of oil. Saute those until they're browned and cooked. Take the mushrooms out of the pan, set them aside, and add the spinach to the pan. Again, if you need a bit of oil to help facilitate the cooking process, add a tiny bit. Let the spinach wilt and cook down. Turn off the burner and remove the pan from the heat. 

Scramble (and cook) your eggs

Melt about one tablespoon of butter in a medium-sized frying pan. Add your eggs. Make sure the heat is low and go ahead and scramble them in the pan while they're cooking. Add salt and pepper to taste and make sure they're cooked. Turn off the heat and set aside your eggs until you're ready for them.

Roll out the biscuits

Open your biscuit containers and roll the biscuits so they're quite flat. Remember, they'll puff up somewhat when you bake the entirety of the lasagna, so don't fret about things being too flattened. Lay half of the biscuits in the bottom of a 9x13-inch, buttered baking dish.

Assemble the lasagna

Mix together the ricotta, parsley, Asiago, and salt and pepper in a small bowl. On top of the biscuit layer, add half of the spinach, mushrooms, pancetta, eggs, tomatoes, and cheese. Follow it up with another biscuit layer, the veggies and eggs, and finally top it with the cheese mixture. You're ready to bake.

Bake the lasagna

Pop the entire baking dish into the oven and bake until the cheese is bubbly and the biscuits are browned. If you start to worry about your lasagna getting too toasty on top, go ahead and cover it with a sheet of foil. Once you take it out of the oven, let your lasagna sit for about five to ten minutes before you cut into it and then you'll be ready to eat.


Prep time: 20 minutes

Cook time: 3 hours

Serves: 6-8


  • 5 ounces pancetta or bacon, diced
  • 8 Roma tomatoes
  • Sprinkle of garlic powder
  • Drizzle of avocado oil (or vegetable oil)
  • A few sprigs of thyme
  • 2 tablespoons of butter
  • 1 yellow onion, sliced
  • 8 ounces mushrooms, sliced
  • Spinach (about 4-6 cups)
  • 8 eggs
  • 1 cup shredded Asiago
  • 1 cup part-skim ricotta
  • 2 tubes of refrigerated biscuits
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley


  1. Preheat oven to 375 degrees Fahrenheit.

  2. Cut the tomatoes in half and cut out the core. Set them into a 9x13-inch baking dish. Drizzle some avocado or vegetable oil over the tomatoes, add a pinch of salt and a sprinkle of garlic powder. Roast them in the oven for 60-90 minutes.

  3. Put the pancetta in cold pan and cook over medium-low heat until it's browned, crispy, and cooked through, about 10 minutes. Take out the pan and set aside.

  4. Add onion to the pan. Saute for about 10 minutes. Again, take them out of the pan and set them aside until you're ready to assemble.

  5. Add mushrooms, a pinch of salt, and a drizzle of oil. Saute for about five to seven minutes. Remove them from the pan and set them aside.

  6. Add all of the spinach to the pan, as well as another drizzle of oil, if needed. Saute for about three to five minutes, until the spinach has wilted and cooked down. Turn off the heat and set it aside.

  7. Melt about one tablespoon of butter in a medium-sized frying pan. Add the eggs and scramble as you cook them. Add salt and pepper to taste and cook for about five to seven minutes. Turn off the heat and set the eggs aside.

  8. Butter another 9x13-inch baking dish. Roll out the biscuits thinly. Layer the veggies, pancetta, and cheese on top of the lower biscuit layer. Top it with the next layer of biscuits and follow up again with the veggies, pancetta, and plenty of cheese.

  9. Put the dish in your still-preheated oven and bake until the biscuits and cheese are browned and the cheese is bubbly, as well, about 50 minutes. Take the baking dish out of the oven and let it sit for about five to 10 minutes. Cut it and serve.