Ingredients
3 cups 4% cottage cheese1/2 cup minced chives1/4 cup sliced green onions18 large eggs1/3 cup 2% milk1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon butter8 lasagna noodles, cooked and drained4 cups frozen shredded hash browns, thawed1 pound bulk pork sausage, cooked and crumbled8 ounces sliced Monterey Jack cheese with jalapeno peppers8 ounces sliced Muenster cheese
Preparation
In a bowl, combine cottage cheese, chives and onions. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat.
Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half the cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining 4 lasagna noodles, hash browns and remaining cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight.
Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.
