Spicy breakfast lasagna

14 Servings

Ingredients

Quantity Ingredient
3 cups Cottage cheese
½ cup Fresh chives
¼ cup Green onions, sliced
1 tablespoon Butter or margarine
18 Eggs
⅓ cup Milk
½ teaspoon Salt
¼ teaspoon Pepper
8 Lasagna noodles, cooked and drained
4 cups Frozen hash browns, shredded
1 pounds Bulk pork sausage, cooked and crumbled
8 ounces Monterey jack cheese with jalapeno peppers
8 ounces Muenster cheese, sliced

Directions

In a bowl, combine cottage cheese, chives and onions; set aside. In a large skillet, melt butter. Beat eggs, milk, salt and pepper; pour into skillet.

Cook and stir over medium heat until very loosely scrambled, about 5 minutes. Remove from heat; set aside. Line a greased 13-in. x 9-in. x 2-in.

baking dish with four lasagna noodles. Top with 2 cups of hash browns, scrambled eggs, sausage and half of the cottage cheese mixture. Cover with Monterey Jack cheese. Repeat layers with the remaining lasagna noodles, hash browns and cottage cheese mixture. Top with Muenster cheese. Cover and chill 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Recipe by: Guthrie Torp Jr. Posted to MC-Recipe Digest V1 #521 by "djoyce@..." <djoyce@...> on Mar 18, 1997

Related recipes