We are hearing from several of our wonderful fans that our breakfast lasagna recipe is a favorite for serving guests and for special occasions, so in preparation for Easter we want to share with you this dish. This quickly assembled recipe can be put together the night before serving if desired, leaving you free to simply bake it the next morning.
3 tbsps. olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup mushrooms, sliced thin
1 lb. of thinly sliced potatoes (or hash browns)
1 lb. Isernio’s pork or chicken Italian sausage, precooked (try the Hot Italian variety for added spice!)
1 cup whole milk
2 cups Provolone, shredded
Enough olive oil to coat bottom and sides of pan
Salt & pepper to taste
Pre-heat the oven to 350 degrees.
Place olive oil in a sauté pan and set over medium high heat. Add the vegetables and cook for 4 – 5 minutes, or just until tender-crisp. Season with salt and pepper to taste. Set aside.
Grease a 9″ x 11″ lasagna pan. Layer the hash browns in the pan, spreading them out evenly. Sprinkle generously with salt and pepper.
Evenly spread the sautéed vegetable mixture over the hash browns.
Evenly spread the sausage over the vegetables.
Beat the eggs, milk, salt and pepper and pour the egg mixture over the sausage.
Spread the grated cheese on top (Note: the cheese can also be layered into the lasagna at various intervals, as well as being placed on top). Bake at 350 degrees for 30 to 40 minutes, or until eggs are set to desired doneness.