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Bacon 'n' Egg Lasagna Recipe

Bacon 'n' Egg Lasagna Recipe

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 YIELD:12 servings


  • 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, optional


  • 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. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts

1 piece: 386 calories, 20g fat (9g saturated fat), 252mg cholesterol, 489mg sodium, 28g carbohydrate (7g sugars, 1g fiber), 23g protein.

Reviews for Bacon 'n' Egg Lasagna

Sort By :
JoanieK53 User ID: 8355717 240060
Reviewed Dec. 23, 2015 Edited Apr. 8, 2016

"Very Good! This is my Christmas morning go to recipe as I can prepare it the day before then bake in the morning. Increase the sauce to 1/2 C. flour and 4 1/2 to 5 C milk) as there wasn't enough sauce. I use cheddar cheese or a cheese blend of choice instead of the Swiss for a more flavorful sauce and because Mike doesn't like Swiss cheese."

Staci M.L. User ID: 5600595 232919
Reviewed Sep. 15, 2015

"My family loves this recipe. The leftovers, if there are any, are often fought over. I love it myself, the only issue I have is that it takes a while to put together."

punkysquirrel User ID: 2352516 77196
Reviewed Aug. 27, 2014

"I was excited to try this recipe because I had never seen anything like it before. I thought it was ok, but kind of bland."

mwo1882 User ID: 7955865 38914
Reviewed Aug. 26, 2014

"Nice one"

jamieberg User ID: 3466368 92338
Reviewed Dec. 14, 2013

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

annrms User ID: 2649709 52424
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!"

mpertler User ID: 6313046 77764
Reviewed Apr. 8, 2013

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

6Bardens User ID: 2482029 22781
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."

Jennifer K User ID: 1475505 73538
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."

safety26 User ID: 4129616 32139
Reviewed Mar. 25, 2012

"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!!"

dkrueger15 User ID: 4211646 92335
Reviewed Feb. 19, 2012

"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."

rosec1933 User ID: 1023404 92332
Reviewed Nov. 10, 2011

"Excellent. Made for breakfast for co-workers. They went nuts."

Hopatay User ID: 5977846 77178
Reviewed May. 12, 2011

"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"

NevadaRose User ID: 4283670 40774
Reviewed Apr. 25, 2011

"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."

pspmags User ID: 3912800 73536
Reviewed Apr. 14, 2011

"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."

mrshaas User ID: 5805349 26846
Reviewed Feb. 4, 2011

"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!"

pspmags User ID: 3912800 75221
Reviewed May. 20, 2009 Edited Apr. 14, 2011

"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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Wine Pairings

Full-Bodied White Wine

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