BREAKFAST LASAGNA

For those who wake up in the morning to the sound of their stomach rumbling, we feel

your pain. That’s why we teamed up with the west coast food heroes, FoodBeast, and

ConAgra foods to bring you the best morning surprise since Santa Clause. We concocted the Breakfast Lasagna in honor of the #GreatAmericanCookin. Forget eating out, make this at home and you’ll be happy you did. Your pants, maybe not so much.

But its worth every bite.

Take the #GreatAmericanCookIn Challenge. Click here to read the story.

• 1 bag shredded hash browns

• 1 can PAM cooking spray

• 1 bag shredded cheddar cheese

• 1 box lasagna noodles

• 1 can ricotta cheese

• 2 16oz Egg Beaters

• 1 can diced hunts tomatoes

• 1 package bacon

• 1 rectangular pan for cooking

1.

Preheat oven to 350 degrees

2.

Begin boiling a pot of water. While the water is heating up, cook your bacon, hash browns, and eggs. Fry about 8-12 pieces of bacon to fill two layers of the lasagna. Cook the entire bag of hash browns. The eggs should be cooked last (you will need about 1 and a half 16oz bottles to fill two layers). Cook the lasagna noodles until al dente.

3.

Coat your pan with PAM to keep from sticking. Begin layering the lasagna. Start with a layer of noodles, followed by eggs, bacon, diced tomatoes, and cheddar cheese. Repeat this and top with ricotta to taste, hash browns to crust, and cheddar cheese.

4.

Cover with tin foil and bake for 20-30 mins. For the last 5 minutes, take off the tin foil so the cheese can melt completely.

5.

Garnish with basil