Spicy Breakfast Lasagna Recipe

4.5 3 5
Spicy Breakfast Lasagna Recipe
Spicy Breakfast Lasagna Recipe photo by Taste of Home
Publisher Photo

Spicy Breakfast Lasagna Recipe

Read Reviews
4.5 3 5
Publisher Photo
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!
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + standing

Ingredients

  • 3 cups (24 ounces) cottage cheese
  • 1/2 cup chopped fresh chives or 1/4 cup dried chives
  • 1/4 cup sliced green onions
  • 1 tablespoon butter or margarine
  • 18 eggs
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 lasagna noodles, cooked and drained
  • 4 cups frozen shredded hash browns
  • 1 pound Jones No Sugar Pork Sausage Roll, cooked and crumbled
  • 8 ounces sliced Monterey Jack cheese with jalapeno peppers
  • 8 ounces sliced Muenster cheese

Directions

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 loosely scrambled, about 5 minutes. Remove from heat; set aside.
Line a greased 13-in. x 9-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 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 piece: 366 calories, 23g fat (11g saturated fat), 256mg cholesterol, 640mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 23g protein.

  • 3 cups (24 ounces) cottage cheese
  • 1/2 cup chopped fresh chives or 1/4 cup dried chives
  • 1/4 cup sliced green onions
  • 1 tablespoon butter or margarine
  • 18 eggs
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 lasagna noodles, cooked and drained
  • 4 cups frozen shredded hash browns
  • 1 pound Jones No Sugar Pork Sausage Roll, cooked and crumbled
  • 8 ounces sliced Monterey Jack cheese with jalapeno peppers
  • 8 ounces sliced Muenster cheese
  1. 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 loosely scrambled, about 5 minutes. Remove from heat; set aside.
  2. Line a greased 13-in. x 9-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.
  3. 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 for 5 minutes before cutting. Yield: 12-16 servings.
Originally published as Spicy Breakfast Lasagna in Cookin' Up Country Breakfasts Cookbook 1994, p6

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cherwitt User ID: 1832085 13950
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
krystaljoy User ID: 4390151 46922
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
ab94chiefs User ID: 1027495 18165
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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