Breakfast Lasagna
1 lb. bulk breakfast
sausage
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups sliced mushrooms
1 tsp. chopped garlic
1/2 tsp. dried basil
1/2 tsp. black pepper
1/2 cup chopped sun-dried tomatoes |
15 cooked lasagna noodles
3 (8-oz.) pkgs. mixed shredded cheese
15 eggs, beaten
1-1/2 cups whipping cream or half-and-half
1-1/2 cups milk
1/4 cup fresh grated Parmesan cheese. |
Brown sausage; add onions, peppers, and
mushrooms; cook until liquid evaporates. Add garlic, basil,
pepper, and tomatoes. Mix. Cool. Oil a 13x9-inch pan.
Put 5 uncooked noodles on the bottom; top with half of
sausage mixture. Sprinkle with 8 oz. of the cheese. Layer
on 5 more noodles, rest of sausage, and 8 oz. cheese.
Top with last 5 noodles. Mix eggs, cream, and milk together.
Pour over noodles. Top all with last 8 oz. cheese and
parmesan cheese. Cover with plastic wrap and refrigerate
overnight. Next morning, remove plastic wrap and cover
with foil. Place in cold oven. Turn oven to 325 degrees
and bake 1-1/2 hours. Uncover for last 30 minutes. Let
sit for 15 minutes. Make about 12 servings.
