This recipe for Breakfast Lasagna, by Janet Ast, is from The Ast Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag frozen hash browns (about 30 ounces), 1 1/2 lbs. of Canadian bacon, sliced or 1 1/2 lbs. sausage, 1 onion, chopped, 1 green and 1 yellow pepper, 1 - 2 cups mushrooms, sliced, 4-5 eggs, 1 cup milk, 1 1/2-2 cups sharp cheese, grated, salt & pepper,
Layer frozen hashbrowns in a 1 9x11 pan. Season very well with salt and pepper. Layer peppers & onions over hash browns: Layer mushrooms on top. Beat eggs & milk; add salt. Pour eggs & milk over bacon/sausage; spread grated cheese on top. Bake at 350º for 30-40 minutes.
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