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Bacon 'n' Egg Lasagna

 Bacon 'n' Egg Lasagna
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
12 ServingsPrep: 45 min. Bake: 35 min. + standing


  • 1 pound bacon strips, diced
  • 1 large onion, chopped
  • 1/3 cup 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


  • 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.
  • 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.

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Bacon 'n' Egg Lasagna (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.