Scale

9 lasagna noodles, uncooked

1 lb breakfast sausage (pork or turkey)

8 large eggs

2 cups cottage cheese

1½ cups shredded cheddar or mozzarella cheese

1 cup milk

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and black pepper, to taste

Optional add-ins:

Spinach

Bell peppers

Green onions

1. Brown breakfast sausage in a skillet until fully cooked; drain excess grease.

2. In a bowl, whisk eggs, milk, garlic powder, onion powder, salt, and pepper.

3. Lightly grease the slow cooker.

4. Layer uncooked lasagna noodles on the bottom, breaking to fit if needed.

5. Spread half of the cottage cheese over noodles.

6. Top with half of the sausage and a sprinkle of shredded cheese.

7. Pour a portion of the egg mixture over the layer.

8. Repeat layers, finishing with shredded cheese on top.

9. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until set.

10. Let rest 10 minutes before slicing and serving.

• Blend cottage cheese for extra creaminess if desired.

• Add veggies for a lighter breakfast version.

• Leftovers reheat beautifully for busy mornings.

Keywords: breakfast lasagna, cottage cheese breakfast bake, slow cooker breakfast casserole