Spicy Breakfast Lasagna
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1/3 cup whole milk
- 1/4 cup sliced green onions
- 18 large eggs
- 3 cups 4% cottage cheese
- 1 pound bulk pork sausage cooked and crumbled
- 1/2 cup minced chives
- 8 lasagna noodles cooked and drained
- 4 cups frozen shredded hash browns thawed
- 8 ounces sliced monterey jack cheese with jalapeno peppers
- 8 ounces sliced muenster cheese
- Carbohydrate 17.3520051312102 g
- Cholesterol 508.476643629984 mg
- Fat 22.3053761696658 g
- Fiber 0.818279390262679 g
- Protein 20.9420617044295 g
- Saturated Fat 7.0295289641261 g
- Serving Size 1 1 servings. (226g)
- Sodium 493.334366516293 mg
- Sugar 16.5337257409475 g
- Trans Fat 2.82022862886229 g
- Calories 353 calories
Combine cottage cheese, chives and onions; set aside. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; set aside. , Place four lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half of cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350degrees. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.
