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Breakfast Lasagna




Source of Recipe


Milwaukee Journal


List of Ingredients




1 lb. bulk breakfast sausage
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 C. sliced mushrooms
1 tsp. chopped garlic
1/2 tsp. dried basil
1/2 tsp. black pepper
1/2 C. chopped sun-dried tomatoes
15 oz. cooked lasagna noodles
3 (8 oz) pkgs mixed shredded cheese
15 eggs, beaten
1-1/2 C. whipping cream
1-1/2 C. milk
1/2 C. fresh parmesan cheese

Recipe



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 cooked noodles on the bottom;top with half the sausage mixture. Sprinkle with 8 oz. of the cheese. Layer on 5 more noddles, rest of the sausage, and 8 oz. more 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. Makes about 12 servings.