Breakfast Lasagne


1bag frozen hasbrowns
1 1/2 lbs. sliced Canadian Bacon
1 cup chopped onion
1 green bell pepper, chopped
1 yellow or red bell pepper, chopped
8 oz. sliced mushrooms
5 eggs
1 cups milk
2 cups sharp cheddar cheese, shredded
salt and pepper


Layer frozen hash browns in a 9×11 inch lasagna pan; season well with salt and pepper. Layer green pepper, yellow pepper and onion over hash browns; layer mushroom slices on top. Cook back bacon until crispy; place over mushroom layer. Beat eggs and milk; add 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour egg mixture over bacon; spread grated cheese over top. Bake at 350ø for about 30 to 40 minutes.


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