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Aug 04

Breakfast Lasagne

  • August 4, 2017

Ingredients

  • 4 Tb. olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup mushrooms, thinly sliced
  • 1 cup zucchini, thinly sliced
  • Butter, to grease pan
  • 4 cups hash browns, frozen or fresh
  • 1 lb Mild or Hot Italian Roma Sausage
  • 5 eggs
  • 1 cup milk
  • 2 cups shredded Provolone cheese
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 350 degrees.
  2. In a large sauté pan, warm 2 Tb. olive oil over medium-high heat. Crumble sausage (remove from casings) and cook until golden brown. Remove sausage from pan and set aside.
  3. Place 2 more Tb. of olive oil in sauté pan. Add the vegetables and cook over medium-high heat for 4 – 5 minutes, or just until tender-crisp. Season with salt and pepper to taste and set aside.
  4. Grease a 9” X 11” lasagna or baking pan.
    Spread the hash browns evenly in pan. Sprinkle generously with salt and pepper.
  5. Evenly spread the sautéed vegetable mixture over the hash browns.
    Evenly spread the sausage over the vegetables.
  6. Beat the eggs, milk, salt and pepper and pour the egg mixture over the sausage.
  7. Spread the grated cheese on top (note: the cheese can also be layered into the lasagna at various intervals, as well as being placed on top).
  8. Bake at 350 degrees for 30 to 40 minutes, or until eggs are set to desired doneness