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Breakfast Lasagna Recipe


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     Breakfast Lasagna

Category   Breakfast - Brunch
Sub Category   None
Servings   10-12

1 Bag Frozen Southern StyleHash Browns, Thawed
Salt and Pepper
3 Cups Shredded Cheddar Cheese
2 to 3 Tblsp Butter
12oz Thinly Sliced Canadian Bacon
1.5 Cup Chopped Onion
1 Large Green Bell Pepper, Chopped
1 Large Yellow or Red Bell Pepper, Chopped
8 oz Sliced Mushrooms
2 Medium Tomatoes, Sliced
12 Large Eggs
2 1/2 Cups of Milk1/2 Tsp Salt
1/4 Tsp Pepper

Spread thawed hash browns in a deep 11x14 pan; season generously with salt and pepper. Sprinkle half of the cheese over the potato layer. In a large skillet, lightly brown the Canadian bacon slices in 2 tblsp of butter; set aside. In the same skillet saute the onions, peppers, and mushrooms until tender. Spoon vegetable mixture over the cheese layer. Top with sliced tomato if using. Arrange slices of Canadian bacon over the vegetables, overlapping if necessary. Top with remaining cheese. In a medium bowl, whisk eggs with 1/2 tsp of salt, 1/4 tsp pepper, and the milk; pour over the casserole. Using a spatula, gently press all over to soak with the egg mixture. Let stand for 15 minutes. Preheat oven to 350 degrees. Bake casserole for 35 to 45 minutes, until set. Cool slightly before slicing.

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