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Name: Spicy Breakfast Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 14
Cuisine: Italian
Ingredients: 8 oz Monterey jack cheese with; 4 c Frozen hash browns shredded; 3 c Cottage cheese; 1/4 ts Pepper; 8 oz Muenster cheese sliced; 18 Eggs; 1/4 c Green onions sliced; 1/3 c milk; 1 tb Butter or margarine; 1/2 ts Salt; 8 Lasagna noodles cooked and; 1/2 c Fresh chives; 1 lb Bulk pork sausage cooked

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INGREDIENTS

8 oz Monterey jack cheese ; with
4 c Frozen hash browns ; shredded
3 c Cottage cheese
1/4 ts Pepper
8 oz Muenster cheese ; sliced
18 Eggs
1/4 c Green onions ; sliced
1/3 c milk
1 tb Butter or margarine
1/2 ts Salt
8 Lasagna noodles ; cooked and
1/2 c Fresh chives
1 lb Bulk pork sausage ; cooked

Servings

INSTRUCTIONS

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@voyager.net" on Mar 18, 1997

NOTES

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Spicy Breakfast Lasagna

8 oz Monterey jack cheese with
4 c Frozen hash browns shredded
3 c Cottage cheese
1/4 ts Pepper
8 oz Muenster cheese sliced
18 Eggs
1/4 c Green onions sliced
1/3 c milk
1 tb Butter or margarine
1/2 ts Salt
8 Lasagna noodles cooked and
1/2 c Fresh chives
1 lb Bulk pork sausage cooked

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@voyager.net" <djoyce@voyager.net> on Mar 18, 1997

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Nutrition

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Serving Size: 1 Serving (522g)
Recipe Makes: 14

Calories: 825
Calories from Fat: 478 (58%)

Amt Per Serving		% DV

	Total Fat 53.2g	71 %
	Saturated Fat 20g	100 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 6.5g
Cholesterol 1428.1mg		439 %
Sodium 1057.6mg		36 %
Potassium 816.9mg		21 %
Total Carbohydrate 24.1g		7 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 23g
Protein 62.4g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 825

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