Breakfast Lasagna

Breakfast Lasagna 12 lasagna noodles 1 lb. hot breakfast sausage 6 strips bacon, chopped 1 small onion, finely chopped 6 eggs 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper, mix together and store in an airtight container) 1/4 tsp. salt 2 T. milk 1/4 C. cottage cheese (I used small curd) 1 T. butter or margarine 2.75 oz. pkg. peppered gravy mix (2 C. prepared) 1 C. shredded mozzarella cheese 1 C. shredded Colby jack cheese (use whatever you have on hand) Boil the noodles according to pkg. directions, drain and set aside. In a skillet brown the sausage, breaking it up with the back of a spoon till browned, remove to a paper towel lined plate. Add the bacon to the same pan and cooking till it begins to brown, add in the onions and cook till onions are tender and bacon is crisp. Drain off the grease and pour on top of the sausage. Whisk together the eggs, house seasoning, salt, milk and cottage cheese. Melt the butter in the same skillet and over med. heat cook the eggs until they are soft scrambled, don't over cook them. Remove from heat and set aside. Prepare the gravy according to package directions. To assemble: Place a couple of spoonful's of the gravy in the bottom of a 10x10 baking dish. Lay 3 noodles over the gravy, top with some of the meat/onion mixture then with some of the eggs. Sprinkle with a mixture of the shredded cheese and spoon some of the gravy over each strip. Lay another layer of noodles and repeat the same process ending with the last 3 noodles on top and remaining gravy to spread over the top and then top with more cheese. Cover with foil and bake 375 degrees for 20 minutes, remove the foil and continue to bake for 10-15 minutes or until the cheese is nice and bubbly and lightly browned. Let sit 5 minutes before serving.