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Breakfast Lasagna (9/18/2009)

Breakfast Lasagna Recipe

1 32 oz. bag frozen Southern style hash browns, thawed
Salt & Pepper
6 cups blended shredded, Cheddar, Swiss and Monterey Jack & Colby cheese
2-3 tablespoons butter
1 pkg. sliced Canadian bacon
1 ½ cups chopped onion
1 large green pepper, chopped
1 large yellow pepper, chopped
8 oz. sliced mushrooms
2 medium tomatoes, sliced
12 large eggs
2 ½ cups milk
½ tsp. salt
¼ tsp. pepper
6-8 Lasagna noodles, cooked and drained (depending on your pan size)

Coat a 9 x 13-inch baking dish with cooking spray. Spread a layer of hash browns in the bottom of the pan and season with salt and pepper. Lay 3 lasagna noodles over hash browns. Spread some of the Canadian bacon over noodles. Sprinkle with 2 cups of the blended shredded cheese.

In a large skillet, with 2 tablespoons of butter, sauté the onion, peppers and mushrooms until tender.

Spoon half vegetable mixture over the cheese layer. Top with half the sliced tomatoes. Top with 2 cups cheese. Add another layer of lasagna noodles, another layer of Canadian bacon slice, the remaining hash browns (remember to season again with salt & pepper), add remaining vegetable mixture, and tomatoes. Cover with remaining 2 cups of cheese.

In a medium bowl, whisk eggs with ½ teaspoon salt, ¼ teaspoon pepper, and the milk. Pour over casserole. Using a spatula, gently press all over to help soak with egg mixture. Cover with plastic wrap and refrigerate 8 hours, or overnight. Remove from refrigerator 30 minutes before baking.

Preheat oven to 350-degrees F. Bake casserole 40-50 minutes, or until set. Remove from oven, and let rest 5-10 minutes before serving.

Our weekly special this week from Van's Liquor Store in East Dubuque-15% off any and all wine purchases if you tell the clerk "My favorite wine guru says this wine sale is 15% off". This must be mentioned at the time of sale for the discount. Through Monday, September 21, 2009.

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