Southern Breakfast Lasagna

by Erin

Let’s bring lasagna to the breakfast table by incorporating southern flavors such as sausage gravy, cheesy grits, and collard greens.

Southern Breakfast Lasagna 3

I’ve made traditional lasagna, various vegetarian lasagnas, and several kinds of dessert lasagnas. Now is the time to transition into yet another realm with breakfast lasagna! I know I recently bombarded you with brunch recipes in preparation for Mother’s Day but I see nothing wrong with spreading more breakfast/brunch cheer. Admittedly, the idea was conjured upon the arrival of my new stash of OXO goodies I was given to play with – a 14 Piece Glass Bake, Serve & Store Set.

Southern Breakfast Lasagna 5

While yes they did send me this set free of charge, I have used OXO products for years pre-dating my blog and probably would have bought it had they not (heck I bought the OXO non-stick saute pan of my own accord). Both the glass bakeware and SNAP glass food storage pieces are made of thermal shock resistant borosilicate glass – they can go from freezer to oven or microwave without cracking (for the impatient/fail to plan ahead folks). Which means you could prep this lasagna in advance, freeze it, and then pop it into the oven.

Southern Breakfast Lasagna 1

This of course isn’t any old breakfast lasagna, as you can tell from the title it’s inspired by Southern flavors. So instead of an Italian sausage marinara sauce there’s breakfast sausage gravy, instead of ricotta I made cheesy grits, and instead of spinach you get collard greens! Might not be the most traditional breakfast combo, but that’s what makes it rock your socks off! In truth I’m not normally a fan of grits but dang it they were tasty in this.

Southern Breakfast Lasagna 2

Some additional fun facts about these products? The bakeware has lids that are raised and slosh-proof for easy transportation and storage, easy to read size markings, and wide oven mitt friendly handles. Meanwhile, the storage pieces have lids with a leakproof seal, are stackable and nestable for easy storage (a must for limited kitchen cabinet storage), and the whole shebang is microwave safe (the lid too just unsnap the tabs first).

Southern Breakfast Lasagna 4

One year ago: Coke Cupcakes with Marshmallow Frosting

Two years ago: Peanut Butter & Jelly Parfait

Four years ago: Glazed Lemon Poppy Seed Pudding Cookies

Five years ago: Spicy Chicken and Pepper Jack Pizza with Whole Wheat Crust


Serves 6-8



1 lb. raw uncased breakfast sausage

1 cup diced onion

3 Tbsp unsalted butter

3 Tbsp all-purpose flour

3 cups milk


1-1/2 cups milk

3 Tbsp unsalted butter

3/4 cup uncooked quick-cooking grits

1 egg, lightly beaten

1-1/2 cups (6 oz.) shredded sharp cheddar cheese

1/2 tsp salt

1/4 tsp pepper


1 bunch collard greens, chopped (about 4-5 cups)

9 oven ready lasagna noodles

1/2 cup (2 oz.) shredded sharp cheddar cheese

1/4 cup (1 oz.) shredded Parmesan cheese


  1. Preheat oven to 375°F. Grease a 9×13-inch baking dish and set aside.
  2. For the sauce: In a large skillet over medium-high heat, add the sausage and cook until browned and no longer pink. Remove from the pan, leaving the grease behind. To the same pan, add the onions and cook until lightly brown. Add the butter and flour and stir well, cooking for about 2 minutes. Whisk in the milk and bring to a simmer. Remove from heat and stir the sausage back in.
  3. For the grits: In a large saucepan over medium-high heat, bring milk just to a boil. Gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5-7 minutes or until grits are done. Remove from heat. Stir in egg, cheese, and salt and pepper.
  4. Place collard greens in a large microwave safe bowl with 1/4 cup water. Microwave on high for 1-2 minutes until wilted.
  5. In the prepared baking dish, start with a thin layer of sauce, followed by the first layer of 3 noodles, a layer of collard greens, and a layer of grits. Repeat layers for a total of 3. Top with another 1/2 cup of cheddar cheese and 1/4 cup Parmesan cheese. Cover with foil,
  6. Bake covered for 50-60 minutes, or until bubbly. Remove foil and cook for another 5 minutes. Let stand 15 minutes before cutting and serving.

Source: Adapted from Tablespoon, My Recipes, and my Butternut Squash Lasagna.

Disclosure: I was provided with complimentary product from OXO. I was not otherwise compensated for this post. All thoughts and opinions are my own.

Items you may need (affiliate links):

Made something from the blog?

Be sure to share it 

on Instagram with the 

tag #TheSpiffyCookie


You may also like


Melissa @ Made by Melissa Lee May 20, 2016 - 9:26 am

How creative! Sounds and looks delicious!

spiffycookie May 20, 2016 - 10:04 am

Thanks Melissa!

Susan May 18, 2016 - 11:11 am

The only thing that would make this better is if there were biscuits in place of the lasagna noodles… I would have to use kale, most likely, because neither my husband nor I like collards. Definitely an intriguing idea.

spiffycookie May 18, 2016 - 12:03 pm

I actually considered using biscuits! But I worried they would get soggy, especially since I’d have to cut them thinner in order to fit all the layers in.


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More