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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.

 

 


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