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Breakfast Lasagne

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This quickly assembled recipe can be put together the night before serving if desired, leaving you free to simply bake it the next morning.

Shopping List:

3 tbsps. olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup mushrooms, sliced thin
  enough butter or olive oil to coat bottom & sides of pan
1 1-lb. bag of hash browns, frozen or fresh
1 lb. Isernio's pork or chicken Italian sausage, pre-cooked and crumbled
5 eggs
1 cup whole milk
2 cups Provolone and/or Fontina cheese, shredded
  Salt & pepper to taste.

Let's Cook

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.