Bacon 'n' Egg Lasagna Recipe

Reviewed on Aug. 23, 2009 by MissM_Home

Bacon 'n' Egg Lasagna

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My sister-in-law served this special dish for Easter breakfast one year, and our whole family loved the mix of bacon, eggs, noodles and cheese. Now I sometimes assemble it the night before and bake it in the morning for a terrific hassle-free brunch entree. -Dianne Meyer, Graniteville, Vermont

Ingredients:

• 1 pound sliced bacon, diced
• 1 large onion, chopped
• 1/3 cup all-purpose flour
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups milk
• 12 lasagna noodles, cooked and drained
• 12 hard-cooked eggs, sliced
• 2 cups (8 ounces) shredded Swiss cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley

Directions:

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat.
    Spread 1/2 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.
    Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting. Yield: 12 servings.

Reviewed on May. 20, 2009 by pspmags

This was delicious! I made it the night before so all I had to do was heat it up for breakfast. Flavors melded nicely overnight. I may tweak the recipe next time and add green onion and try mixing other cheeses. Very filling!