A small flame

A small flame

the lasagna experiment {part 2}


Last night we {well, not me ;o) } had this Breakfast Lasagna for dinner. I actually had this a few weeks ago, before I went gluten-free, and I can tell you that it's delicious and the rest of the family enjoyed it again. The kiddos & I don't really care fore spicy, so I used regular sausage & cheese instead of spicy versions the original recipe called for. So far this lasagna experiment thing is a great success ;o)

Spicy Breakfast Lasagna
* 3 cups (24 ounces) 4% cottage cheese

* 1/2 cup minced chives

* 1/4 cup sliced green onions
* 18 eggs

* 1/3 cup milk
* 1/2 teaspoon salt

* 1/4 teaspoon pepper

* 1 tablespoon butter

* 8 lasagna noodles, cooked and drained

* 4 cups frozen shredded hash browns

* 1 pound bulk pork sausage, cooked and crumbled
* 8 ounces sliced Monterey Jack cheese

* 8 ounces sliced Muenster cheese

* In a large bowl, combine the cottage cheese, chives and onions; set aside. In a large bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Remove from heat; set aside.

* In a greased 13-in. x 9-in. baking dish, place four lasagna noodles. Top with 2 cups hash browns, scrambled eggs, sausage and half of 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 refrigerate for 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 for 5 minutes before cutting. Yield: 12-16 servings.

*recipe from T*ste *f H*me


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