Ingredients
3 cups 4% cottage cheese
1/2 cup minced chives
1/4 cup sliced green onions
18 large eggs
1/3 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 lasagna noodles, cooked and drained
4 cups frozen shredded hash browns, thawed
1 pound bulk pork sausage, cooked and crumbled
8 ounces sliced Monterey Jack cheese with jalapeno peppers
8 ounces sliced Muenster cheese
Directions
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 13×9-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.
