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| BREAKFAST LASAGNA |
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| I stumbled upon this recipe one day in a cookbook and have changed it around to make it even better. This is a great dish if you have 2 extra people for breakfast. It is made in a lasagna pan but people go back for seconds so I suggest you only make it for 4 people. I usually double it when my friends are out for breaky. |
| Difficulty Level: 2 out of 5 |
| INGREDIENTS: 1 to 2 packages of sliced mushrooms 1 green and 1 red pepper 1 package frozen hashbrowns either patties or loose 1 medium onion 1 pkg pemeal bacon or back bacon...thin or regular cut NOT thick 1 pkg shredded cheddar cheese 5 large eggs 1/2 cup milk Mrs. Dash to taste (you can also use pepper and salt) METHOD: Spray your pan with Pam or use butter/margarine. Layer the hashbrowns on the bottom of your pan. Layer onions (chopped), then layer chopped green pepper and chopped red pepper and then layer the mushrooms. Fry up the pemeal and layer that on top of the mushrooms (you can chop up the pemeal or leave it sliced whole). Combine the milk and the eggs and mix by hand using a wisk or fork. Pour the mixture over the layers. Cover the top with shredded cheddar cheese. Bake at 350 F for 30 to 40 minutes. Take out of oven and let stand for approx. 5 minutes. MMMMMMMMMMMMMMMMMMMM Serves 4 |