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Breakfast Lasagna For A Crowd Recipe

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This recipe for Breakfast Lasagna For A Crowd is from The Oostenink Family Cookbook , 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups (24-oz) cottage cheese (or ricotta)

1/4 cup sliced green onions

1 T. butter or margarine

18 eggs

1/3 cup milk

1/2 tsp. salt

1/4 tsp. black pepper

8 lasagna noodles, cooked and drained

4 cups frozen shredded hash browns

1 lb. bulk pork sausage, cooked and crumbled

8 oz. sliced Monterey Jack cheese with Jalapeno peppers

8 oz. sliced Muenster cheese
Directions:
Directions:
In a bowl, combine cottage cheese, and green 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 five minutes. Remove from heat; set aside. Pre-cook the lasagna noodles, sausage, and brown the shredded hash browns. Line a greased 13 x 9 x 2 inch baking dish with four lasagna noodles. Top with 2 cups of hashbrowns, 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 or bake it right away. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Serve with Medium and or Mild Salsa.
Number Of Servings:
Number Of Servings:
12 to 16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I have taken this to many events and it has always been a "crowd pleaser". It is nice that you can make this ahead of time for the next day!

 

 

 

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