If you are ever going to a breakfast or brunch potluck event, this is the perfect dish to take. Not only can you prepare it ahead of time, you can keep it in a slow cooker and not worry about it going bad sitting for a few hours. The casserole stays nice and tasty and it reheats just fine in the microwave. Never worry about having too much, the leftovers are just as fantastic as it is when it comes fresh out of the oven.
Even your picky little eaters will munch this down with no complaints. Feel satisfied knowing your family is starting the day off right!
Ingredients
9 uncooked lasagna noodles
1 lb Johnsonville bulk Italian sausage (sweet or hot), cooked and crumbled
12 large eggs, beaten
1/2 c milk
1 1/2 c Kraft shredded mozzarella cheese, divided
1 1/2 c Kraft shredded sharp cheddar cheese, divided
1/3 c shredded Parmesan cheese
1 Tbsp vegetable oil
1 medium onion, chopped
1/3 c Gold Medal all-purpose flour
3 1/2 c milk
1 tsp salt
1/2 tsp ground black pepper
1 tsp Frank’s Red hot sauce (optional – to taste)
1/4 tsp ground nutmeg
Instructions
Preheat oven to 350 degrees. Spray a 13″ x 9″ baking dish with non-stick cooking spray.
Beat together eggs and 1/2 cup milk.
In a large saute pan, scramble eggs over low heat until just set, remove from heat.
In a large saute pan, over medium-high heat, cook Italian Sausage until browned.
Remove from pan and drain on paper towels.
In same skillet, add the vegetable oil and sauté the onions until softened.
Add flour and cook over medium heat for 2 minutes.
Whisk together milk, add salt, pepper, nutmeg and hot sauce (if using).
Add to onions and continue to cook over medium heat.
Bring to a simmer and cook for 2 minutes, remove from heat.
Mix together 1 cup mozzarella, 1 cup cheddar, and Parmesan cheese. (Reserve remaining cheese for top)
In a baking dish (13” x 9”), spray bottom with non-stick cooking spray. Spread ½ cup of milk mixture evenly in pan.
Evenly space 3 lasagna noodles over sauce. Pour 1 cup sauce over noodles.
Evenly spread 1/3 each of sausage, scrambled eggs and mixed cheeses over noodles, repeat layers two more times….noodles, milk, sausage, eggs and cheese, ending with cheese.
Cover with foil and bake for 1 hour. Remove foil and sprinkle with remaining ½ cup mozzarella and cheddar cheeses. Bake for an additional 15 – 20 minutes. Allow to sit and rest for at least 15 minutes before serving.
You can make this the night before and refrigerate it. Assemble it completely and cover with foil, do not bake. Remove breakfast lasagna from refrigerator 30 minutes prior to baking. Bake for time given in Step 15.
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Quick Tip: Try it with Pepper Jack cheese for more spice.
Thank you to 4 Son’s R Us for this great photo.
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