Breakfast Lasagna
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Yield: 40 servings
Calories: 390
Source
Recipe courtesy of Sonny Burns, Foodservice Director, Franklin Regional, Murrysville, PA
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| Nutrition Facts | ||||||
| Makes: 40 servings | ||||||
| Amount per serving | ||||||
| Calories 390 | ||||||
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| Cholesterol 195 mg | ||||||
| Sodium 980 mg | ||||||
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| Protein 27 g | ||||||
Ingredients
- 5 pounds thinly sliced Idaho® potatoes
- 24 large eggs
- 1½ cups 2% milk
- 5 pounds shredded low-fat cheddar cheese
- 5 large onions, thinly sliced
- 8 green peppers, diced
- 3 (9.6 ounce) packages fully cooked turkey sausage crumbles
- 3 (11 ounce) packages reduced sodium turkey bacon, cooked and coarsely chopped
- Loaf of whole wheat or whole grain sandwich bread
- 2½ cups light sour cream, optional
Directions
- Spray a 6-inch deep hotel pan with nonstick spray.
- Place potatoes evenly on bottom of pan.
- Add ¼ of the cheese and ⅓ of the onions, peppers, sausage and bacon.
- Place bread slices on top of second layer. Repeat previous step for third layer.
- Place the eggs and milk in a large bowl and beat until well blended. Pour eggs evenly over the top, cover with remaining potatoes. Cover and bake 1½ hours in a preheated 375°F oven or until potatoes are tender. Remove cover, sprinkle with remaining cheese and bake, uncovered, 5-7 minutes or until cheese has melted. Let stand 15 minutes before serving to allow flavors to absorb and for easier cutting.
- Serve hot with a dollop of low-fat sour cream (optional).
