|
Ingredients |
|
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 |
bag 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.
|
|
Method |
 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. |
|
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