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Spicy Breakfast Lasagna

 Spicy Breakfast Lasagna
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!
12-16 ServingsPrep: 20 min. + chilling Bake: 35 min.

Ingredients

  • 3 cups (24 ounces) 4% cottage cheese
  • 1/2 cup minced chives
  • 1/4 cup sliced green onions
  • 18 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

Directions

  • 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.
  • 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.
  • Cover and refrigerate for 8 hours or overnight. Remove from the

2 of 2

Spicy Breakfast Lasagna (continued)

Directions (continued)

  • 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.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.