If breakfast lasagna wasn’t crazy enough, this version puts a spicy spin on things with a salsa con queso sauce, fresh bell peppers, and monterey jack cheese. It’s creamy, cheesy, and four layers deep with bacon and eggs.
And if you think lasagna recipes have to be complicated, think again. Thanks to oven ready lasagna sheets and jarred queso, you can have this breakfast lasagna in the oven in about 15-20 minutes with minimal clean up!
Breakfast Lasagna Recipe Walkthrough
I’ll run you through the four main phases of the recipe below and briefly touch on ingredient modifications along the way.
Step 1: Cooking the bacon, peppers, and eggs.
This step is exactly what it sounds like. Cook the bacon, followed by the peppers, and then the eggs. You can do everything in one pan or cook the eggs in a separate pan if you’d like to speed things up.
Unlike my baked breakfast tacos or other bacon recipes, this lasagna calls for draining the bacon grease before cooking the peppers. This is to preserve a little texture in the peppers during baking and balance out the strong bacon flavor.
If you’d like to skip the bacon, feel free. You could also use other protein sources like my chicken breakfast sausage, pork tenderloin carnitas, or pre-cooked turkey sausage crumbles like in my breakfast mac and cheese recipe.
And since you’ll have peppers on hand, you could serve your breakfast lasagna with my air fryer breakfast potatoes.
Step 2: Mix the eggs, peppers, and bacon with queso.
The recipe calls for an entire 16-ounce jar of queso, but you’ll only add 1 cup to the egg mixture. This is to make sure you get a cheesy bite of eggs in every bite.
Ya know, just in case the rest of the queso misses a spot.
I used Newman’s Own for both the queso and salsa in this recipe, but you can use any brand you’d like. I’ve added a few notes on reducing the fat and calorie content in the recipe card below. One of which being the substitution of Trader Joe’s magical queso like I used in my fajita chicken pasta bake.
Step 3: Assembling the Breakfast Lasagna
Like I mentioned in my beef cannelloni recipe, coating the bottom of the dish with tomato sauce (salsa, in this case) prevents sticking and promotes even cooking in the pasta. As you can see in the photo below, you don’t have to cover the entire bottom or sweat precision.
Place the first layer of lasagna sheets on top of the salsa, followed by the cheesy egg mixture. You’ll be making four layers so portion accordingly. Though it’s better to be heavier on the bottom layers than the top, in my opinion.
Repeat the process until you’ve used all twelve lasagna sheets and the egg mixture.
Step 4: Topping the Lasagna and Baking
Pour the remaining salsa and queso around the edges of the lasagna. You want all of the pasta sheets to be covered in sauce of some kind.
Then top with shredded cheese and you’re ready to bake!
All right, you’ll find the printable recipe card below with additional nutrition info notes. If you have any other questions about this breakfast lasagna, drop a comment at the bottom of this post or join my Facebook group with 10,000 other healthy home cooks.
- 12 Oven Ready Lasagna Sheets
- 1 1/2 C (368g) Liquid Egg Whites
- 3 large Eggs
- 8 slices Center Cut Bacon
- 3 Bell Peppers, diced
- 16 oz jar Queso
- 16 oz jar Mild Salsa
- 1 C (112g) Freshly Shredded Monterey Jack
- Preheat oven to 350F.
- Whisk the egg whites and whole eggs together. Set aside.
- Cook the bacon in a large skillet over medium-high heat before transferring to a large bowl. Discard remaining bacon grease and add the peppers. Cook for 3-4 minutes to soften and transfer to the bowl. Reduce the heat to medium and add the eggs. Fully cook to a scramble and add to the bowl with the peppers and bacon.
- Add 1 cup (248g) of queso to the egg mixture and fold everything together to combine.
- Add 1/2 cup (120g) salsa to the bottom of a 16" x 10" baking dish. Place 3 lasagna sheets on top of the salsa, followed by the egg mixture and 3 more lasagna sheets. Repeat until the last layer of lasagna sheets are covered slightly with the egg mixture.
- Pour the remaining salsa and queso around the edges of the lasagna. Top with shredded cheese and bake, uncovered, for 30-35 minutes until the cheese is melted and pasta is fork tender.
Each slice of breakfast lasagna has 7 Smart Points.
Ideas for Reducing Fat and Calorie Content (untested ideas)
- Replace the 3 whole eggs with an extra cup of liquid egg whites.
- Use half the shredded cheese.
- Reduce the amount of queso used or use a lower calorie queso like Trader Joe's.
- Omit 3 of the lasagna sheets for a smaller lasagna with more filling in each layer.
Nutrition Information:Yield: 9 slices Serving Size: 1 slice
Amount Per Serving: Calories: 350Total Fat: 13.9gCarbohydrates: 40.1gProtein: 20.1g
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