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Spicy Breakfast Lasagna Recipe

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It's fun to cook up something new for family and friends—especially when it gets rave reviews. When I brought this dish to our breakfast club at work, people said it really woke up their taste buds!
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min.
MAKES: 12-16 servings

Ingredients

  • 3 cups (24 ounces) 4% cottage cheese
  • 1/2 cup minced chives
  • 1/4 cup sliced green onions
  • 18 Eggland's Best Eggs
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 8 lasagna noodles, cooked and drained
  • 4 cups frozen shredded hash browns
  • 1 pound bulk pork sausage, cooked and crumbled
  • 8 ounces sliced Monterey Jack cheese with jalapeno peppers
  • 8 ounces sliced Muenster cheese

Nutritional Facts

1 serving (1 piece) equals 363 calories, 22 g fat (11 g saturated fat), 288 mg cholesterol, 531 mg sodium, 16 g carbohydrate, 1 g fiber, 23 g protein.

Directions

  1. In a large bowl, combine the cottage cheese, chives and onions; set aside. In a large bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Remove from heat; set aside.
  2. In a greased 13-in. x 9-in. baking dish, place four lasagna noodles. Top with 2 cups hash browns, scrambled eggs, sausage and half of 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.
  3. Cover and refrigerate for 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 for 5 minutes before cutting. Yield: 12-16 servings.
Originally published as Spicy Breakfast Lasagna in Cookin' Up Country Breakfasts Cookbook 1994, p6

Nutritional Facts

1 serving (1 piece) equals 363 calories, 22 g fat (11 g saturated fat), 288 mg cholesterol, 531 mg sodium, 16 g carbohydrate, 1 g fiber, 23 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Spicy Breakfast Lasagna

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 12, 2013

This was a great recipe to prepare the night before, refrigerate and cook the next morning. A little bit of time involved in prep but the end result was delicious. Thawed and drained chopped spinach and browned the hash browns (set aside to cool) before adding them to the dish. My 5 year old and 16 year old picky eater have asked me to make this again.

MY REVIEW
Reviewed Jun. 9, 2011

I've made this a number of times and it always goes over well. Just a couple tips. Use a deep 9x13 such as pampered chef's, and cook it for 1 hr. and 15 min.

MY REVIEW
Reviewed Mar. 24, 2010

I make this lasagna every year for Easter breakfast at church because it is a crowd favorite. I haven't heard a single complaint that it's too spicy.

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