Spicy Breakfast Lasagna 3 cups (24 oz.) cottage cheese 1/2 cup chopped fresh chives (or 1/4 cup dried chives) 1/4 cup sliced green onions 1 Tbs. butter or margarine 18 eggs 1/2 tsp. salt 1/3 cup milk 1/4 tsp. pepper 8 lasagna noodles, cooked and drained 4 cups frozen shredded hash browns 1 lb. bulk sausage, cooked and crumbled 8 oz. sliced Monterey jack cheese with jalapeno peppers 8 oz. Muenster cheese In a bowl, combine cottage cheese, chives and onions; set aside. In a large skillet, melt the butter. Beat the eggs, salt, pepper, and milk; pour into skillet. Cook and stir over medium heat until very loosely scrambled; about 5 minutes. Remove from heat and set aside. Line a greased 13x9" baking dish with four lasagna noodles. Top with 2 cups of hash browns, scrambled eggs, sausage, and half the cottage cheese mixture. Cover with Monterey jack cheese. Repeat the layers with remaining 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 cooking. 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. Creamy Orange Fluff Makes 12-16 servings
Do not meddle in the affairs of dragons because, to them, you are crunchy and taste good with ketchup. ~Angelique~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
