Breakfast Lasagna

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Spray a 9x13-inch baking dish with nonstick cooking spray.

Step 3 -In a medium bowl, beat together the eggs and 1/2 of the milk.

Step 4 -In a large nonstick sauté pan, scramble the eggs over low heat until they are just set, about 5-7 minutes. Transfer the pan away from the heat.

Step 5 -In a clean, large sauté pan, over medium heat, cook and crumble the sausage until it is no longer pink, about 7-10 minutes.

Step 6 -Transfer the sausage from the pan to drain on a paper towel.

Step 7 -In the same skillet, add the vegetable oil and the onions and sauté until softened, about 3-5 minutes.

Step 8 -Add the flour and cook over medium heat for 2 minutes.

Step 9 -In a medium bowl, whisk in the remaining milk, the salt, the pepper, the nutmeg, and the hot sauce.

Step 10 -Add the milk mixture to the onions and continue cooking over medium heat.

Step 11 -Bring the sauce mixture to a simmer and cook until it is heated through, about 2 minutes.

Step 12 -Transfer the sauce mixture away from the heat.

Step 13 -In a medium bowl, mix 1 cup of the mozzarella, 1 cup of the cheddar cheese, and the parmesan cheese together.

Step 14 -In the bottom of the prepared baking dish, evenly layer 1/2 cup of the sauce, 3 of the lasagna noodles, 1 cup of the sauce, 1/3 of the sausage, 1/3 of the scrambled eggs, and 1/3 of the mixed cheeses.

Step 15 -Repeat the layers twice.

Step 16 -Cover the dish with foil and bake for 1 hour.

Step 17 -Discard the foil and sprinkle with the remaining mozzarella and the remaining cheddar cheese.

Step 18 -Continue baking until the cheese is melted and bubbly, about 15-20 minutes.

Step 19 -Allow the dish to rest for at least 15 minutes before serving.

Step 20 -Plate and serve.