"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Breakfast Lasagna Recipe

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This recipe for Breakfast Lasagna, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janet Boehm


1 (16 ounce) cottage cheese
1⁄4 cup green onion
1⁄4 cup white onion
1 cup frozen spinach
9 eggs
1⁄4 cup milk
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
8 ounces cooked lasagna noodles
1⁄2 lb spicy sausage
1⁄2 lb bacon
1 cup Kraft Shredded Monterey Jack Cheese
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
4 slices muenster cheese

Mix together the cottage cheese and shredded cheese.
In a small pan saute the onions, until tender.
Drain and then add to the cooked sausage and bacon.
In a separate bowl beat together the eggs, milk, salt and pepper.
Then cook to a soft scramble, set aside.
Next lightly spray a 9x9 baking dish.
First layer 3 noodles in the bottom of pan.
Cover with half of the hash browns, 1/2 of the scramble eggs,.
1/2 of the sausage/onion mixture, 1/2 cheese mixture, 1/2 Spinach.
Repeat with remaining ingredients a second time.
Finish off with the 4 slices Muenster Cheese.
Cover and chill for 8 hrs or overnight.
Let lasagna set at room temperature 30 minutes before placing in a preheated oven of 350 degrees.
Uncover and bake for 45 minutes, or until cooked through.
*Let set for 5 minutes before cutting *.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
24 hours 15 minutes
Personal Notes:
Personal Notes:
This is great because you need to make it a day in advance which allows you to enjoy your company.




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