At the end of the school year, someone usually has a party. It is more fun if there is a reason for that party – like a baby shower. One of the teachers at my school is having her first baby – a boy, so we had a shower for her. I made a breakfast lasagna for the occasion.
I think I like the ease of the dish the best. It is made the night before and then just thrown in the oven the next day. With all my favorite ingredients, this dish is an easy crowd pleaser. Sausage, eggs, chives, onions, pasta, cheese – three varieties; it all makes for a yummilicious meal.
Spicy Breakfast Lasagna – from Cookin’ up Country Breakfast
3 cups cottage cheese
½ cup chopped fresh chives
¼ cup chopped fresh green onions
1 tbsp butter or margarine
1/3 cup milk
½ tsp salt
¼ tsp pepper
8 lasagna noodles cooked and drained
4 cups frozen shredded hash browns
1 lb bulk pork sausage cooked and drained
8 oz sliced Monterey jack cheese with jalapeno peppers
8 oz sliced Muenster cheese
In a bowl, combine cottage cheese, chives and onions; set aside. In a large skillet, melt butter. Beat eggs, milk, salt, and pepper; pour in the skillet. Cook and stir over medium heat until very loosely scrambled, about 5 minutes. Remove from heat; set aside. Line a greased 13 by 9 baking dish with 4 lasagna noodles. Top with 2 cups of hash browns, scrambled eggs, sausage and half 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 refrigerator for 30 minutes before baking. Bake uncovered at 350 degrees for 35-40 minutes or until a knife inserted bear the center comes out clean. Let stand 5 minutes before cutting. Yield 12-16 servings.
I would strongly urge that you let the dish set for five minutes before cutting – it really helps the eggs and cheese solidify. The presentation then is lovely!!
See ya soon with more recipes and stories!!!!!