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Bacon 'n' Egg Lasagna Recipe
Bacon 'n' Egg Lasagna Recipe photo by Taste of Home

Bacon 'n' Egg Lasagna Recipe

Read Reviews (13)
4.18 13
Publisher Photo
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
TOTAL TIME: Prep: 45 min. Bake: 35 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 35 min. + standing
MAKES: 12 servings

Ingredients

  • 1 pound bacon strips, diced
  • 1 large onion, chopped
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% 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

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.

Directions

  1. 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 or until thickened. Remove from the heat.
  2. 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.
  3. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Bacon N Egg Lasagna in Taste of Home April/May 2000, p29

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.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Bacon 'n' Egg Lasagna(13)

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Dec. 14, 2013

Love this! Flavors are just as good the second day!

MY REVIEW
Reviewed Nov. 17, 2013

After reading the reviews, I tried to add a little more zing by adding red bell pepper, Sriracha sauce, and extra cheese. I also used peppered bacon. Very rich...but very bland. I am glad I only made a half recipe. It has promise; the concept is good! It just needs a few tweeks!

MY REVIEW
Reviewed Apr. 8, 2013

I used jar alfredo sauce and also made srambled eggs. Passing the recipe around work. Scrumptious!

MY REVIEW
Reviewed Oct. 30, 2012

I have made this numerous times and someone always asks for the recipe. It is one of my favorite breakfast recipes for entertaining.

MY REVIEW
Reviewed Oct. 19, 2012

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.

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