CHILE VERDE BREAKFAST LASAGNA
Our Chile Verde Breakfast Lasagna is a perfect blend of savory and spicy with the flavor combination from the breakfast sausage to the combination of peppers and salsa. Try this recipe for breakfast your next lazy weekend!
Provided by BHG Test Kitchen
Time 3h40m
Number Of Ingredients 15
Steps:
- Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat. Add sweet pepper and chile pepper to sausage in skillet; cook and stir over medium heat for 1 minute more. Transfer cooked sausage and peppers to a large bowl. In the same skillet cook eggs in hot oil over medium heat just until set, stirring to break up eggs. Transfer cooked eggs to the bowl with the sausage mixture. Stir in green onions, the 1/4 cup cilantro, the salt, and cumin.
- Place three of the tortillas in the bottom of the prepared cooker, overlapping as necessary. Spoon half of the sausage mixture over tortillas in cooker. Sprinkle with 1/2 cup of the cheese. Pour 2/3 cup of the salsa verde over layers in cooker. Top with three more tortillas and the remaining sausage mixture. Sprinkle with another 1/2 cup of the cheese. Pour another 2/3 cup of the salsa verde over cheese. Top with the remaining three tortillas. Sprinkle with the remaining 1 cup cheese. Pour the remaining salsa verde over the cheese.
- Cover and cook on low-heat setting for 3 to 4 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 15 minutes before serving. If desired, serve with sour cream and sprinkle with additional cilantro.
Nutrition Facts : Calories 429 kcal, Carbohydrate 18 g, Cholesterol 181 mg, Protein 21 g, SaturatedFat 13 g, Sodium 776 mg, Sugar 2 g, Fat 31 g, UnsaturatedFat 7 g
MEXICAN CHICKEN LASAGNA WITH SALSA VERDE
This Mexican chicken lasagna with salsa verde is a great family dish and not that hard to make.
Provided by kramer3211
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place a pan on a lower rack to catch any drippings.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water until pliable, about 3 minutes. Drain.
- Heat oil in a pan over medium-high heat. Saute chicken and onion in the hot oil until chicken is browned and no longer pink and onion is soft, 5 to 7 minutes.
- Combine cottage cheese, mozzarella cheese, 1/2 of the Cheddar cheese, and eggs in a bowl. Mix and add enough water for mixture to be soft and moist, but not runny (a little more wet than cottage cheese alone). Combine spaghetti sauce, salsa, green chiles, and cooked chicken mixture in another bowl. Stir.
- Create layers of chicken mixture, noodles, and cheese mixture in a 9x13-inch baking pan. Top with remaining Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove foil and bake continue to bake until bubbling and cheese is melted, 10 to 15 minutes. Top with cilantro.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 41.5 g, Cholesterol 85.2 mg, Fat 18.1 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 9.6 g, Sodium 977.5 mg, Sugar 9 g
CHILE VERDE BREAKFAST LASAGNA | BETTER HOMES & GARDENS
Our Chile Verde Breakfast Lasagna is a perfect blend of savory and spicy with the flavor combination from the breakfast sausage to the combination of peppers and salsa. Try this recipe for breakfast your next lazy weekend!
Time 55m
Number Of Ingredients 15
Steps:
- Step 1 Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat. Add sweet pepper and chile pepper to sausage in skillet; cook and stir over medium heat for 1 minute more. Transfer cooked sausage and peppers to a large bowl. In the same skillet cook eggs in hot oil over medium heat just until set, stirring to break up eggs. Transfer cooked eggs to the bowl with the sausage mixture. Stir in green onions, the 1/4 cup cilantro, the salt, and cumin. Step 2 Place three of the tortillas in the bottom of the prepared cooker, overlapping as necessary. Spoon half of the sausage mixture over tortillas in cooker. Sprinkle with 1/2 cup of the cheese. Pour 2/3 cup of the salsa verde over layers in cooker. Top with three more tortillas and the remaining sausage mixture. Sprinkle with another 1/2 cup of the cheese. Pour another 2/3 cup of the salsa verde over cheese. Top with the remaining three tortillas. Sprinkle with the remaining 1 cup cheese. Pour the remaining salsa verde over the cheese. Step 3 Cover and cook on low-heat setting for 3 to 4 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 15 minutes before serving. If desired, serve with sour cream and sprinkle with additional cilantro Source: bhg.com
BREAKFAST LASAGNA
Make and share this Breakfast Lasagna recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
- In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
- Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
- Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
- To assemble lasagna, spoon 1/2 cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, 1/3 of the sausage gravy, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
- Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.
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