Breakfast Lasagna

BOOKMARK

PRINT

DELICIOUS

Description

Reprinted with permission from the Idaho Potato Commission.Recipe courtesy of Sonny Burns, Foodservice Director, Franklin Regional, Murrysville, PA

Ingredients

nonstick cooking spray: As needed
peeled and thinly sliced Idaho potatoes, DIVIDED: 5 Pounds
shredded low-fat Cheddar cheese, DIVIDED: 5 Pounds
sweet onions, thinly sliced: 5 Large
green peppers, seeded and diced: 8 Large
fully cooked TURKEY SAUSAGE CRUMBLES: 3 (9.6-Ounce) packages
REDUCED SODIUM TURKEY BACON, cooked and coarsely chopped: 3 (11-Ounce) packages
loaf whole wheat or whole grain sandwich bread, sliced: 1 Large
Large eggs: 24
2% milk: 1-1/2 Cups
light sour cream, optional: 2-1/2 Cups
* Click to ingredient to choose one

Directions

1
Spray a 6-inch deep hotel pan with nonstick cooking spray.
2
Layer 2-1/2 pounds potatoes evenly on bottom of pan.
3
Sprinkle potatoes with 1-1/4 pounds cheese.
4
Mix onions, peppers, sausage and bacon together in a large pan. Measure 1/2 of the mixture and arrange a layer over the cheese.
5
Place 1/2 of the bread slices on top of sausage/bacon mixture.
6
Repeat previous steps for additional layers.
7
Place the eggs and milk in a large bowl and beat until well blended. Slowly pour egg mixture evenly over the top of the sausage/bacon mixture. Cover with remaining 2-1/2 pounds potatoes.
8
Cover and bake 1-1/2 hours in a preheated 375 degree F oven or until potatoes are tender.
9
Remove cover, sprinkle with remaining cheese and continue to bake, uncovered, 5-7 minutes or until cheese has melted.
10
Let stand 15 minutes before serving for easier cutting.
11
Serve hot with a dollop of low-fat sour cream (optional).