Spicy Breakfast Lasagna
|Cottage cheese||24 Ounce (3 Cups)|
|Chopped chives/1/4 cup dried chives||1⁄2 Cup (8 tbs)|
|Green onions||1⁄4 Cup (4 tbs), sliced|
|Milk||1⁄3 Cup (5.33 tbs)|
|Lasagna noodles||8 (Cooked, Drained)|
|Frozen shredded hash browns||4 Cup (64 tbs)|
|Bulk pork sausage||1 Pound, crumbled|
|Monterey jack cheese||8 Ounce, sliced (With Jalapeno Peppers)|
|Muenster cheese||8 Ounce, sliced|
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.