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