Spicy Breakfast Lasagna
3 cups cottage cheese (24 ounces)
1/2 cup chopped fresh chives (or 1/4 cup dry)
1/4 cup sliced green onions
1 tablespoon butter or margarine
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 lasagna noodles, cooked, drained
4 cups frozen shredded hash browns
1 pound bulk pork sausage, cooked, crumbled
8 ounces sliced pepper jack cheese
8 ounces sliced Muenster cheese
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 13x9 inch 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 pepper jack cheese. Repeat layers with the remaining lasagna noodles,
hash browns and cottage cheese mixture. Top with Muenster cheese.
Cover and chill for 8 hours or overnight. Remove from the
refrigerator 30 minutes before baking.
Bake, uncovered, at 350 F for 35-40 minutes or until a knife
inserted near the center comes out clean. Let stand 5 minutes before cutting.