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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
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 piece) equals 386 calories, 20 g fat (9 g saturated fat), 252 mg cholesterol, 489 mg sodium, 28 g carbohydrate, 1 g fiber, 23 g protein.
Originally published as Bacon N Egg Lasagna in Taste of Home April/May 2000, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 08, 2013 by mpertler
I used jar alfredo sauce and also made srambled eggs. Passing the recipe around work. Scrumptious!
Reviewed on Oct. 30, 2012 by 6Bardens
I have made this numerous times and someone always asks for the recipe. It is one of my favorite breakfast recipes for entertaining.
Reviewed on Oct. 19, 2012 by Jennifer K
My friend has made this breakfast lasagna several times for staff breakfast. It is a huge hit every time and it's become a favorite at home for family brunch.
Reviewed on Mar. 25, 2012 by safety26
This recipe was approved by my husband who is not adventurous. I used scrambled eggs and bacon and pork roll (that is what I had on hand at the time) and the dish turned out great!!
Reviewed on Feb. 19, 2012 by dkrueger15
Very bland. I used scrambled eggs instead of hard boiled eggs. My husband and I did not like this recipe at all. The white sauce had no flavor at all. If I were to make this again I would try make a cheese sauce to substitute for the white sauce. Very disappointed.
Reviewed on Nov. 10, 2011 by rosec1933
Excellent. Made for breakfast for co-workers. They went nuts.
Reviewed on May. 12, 2011 by Hopatay
it is very good my son maid it for mothers day and it made a big hit.he did put in scrambled egg instead of hard boiled the eggs were not cocked first it was the beast dish at the party thank you
Reviewed on Apr. 25, 2011 by NevadaRose
I really liked this - made it ahead as others suggested and left out for 30 minutes before baking. However, I ran out of white sauce, so I think next time I will make a little more. Will definitely be making again. Differrent and delicious.
Reviewed on Apr. 14, 2011 by pspmags
I have made this a few times and it has become my personal favorite. After trying the original recipe I have since then tweaked it some. I now use Cabot's White Cheddar cheese instead of Swiss now. Just a preference thing. I also added some sauteed green onions & mushrooms to it. I leave out the parsley since it has no taste (I think) and is for presentation. I always make it the night before. Tastes so good the next day! Very addictive.
Reviewed on Feb. 04, 2011 by mrshaas
I made this for a brunch with my parents and they loved it! My dad insisted he take the leftovers home which he NEVER does!
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!
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