Bacon 'n' Egg Lasagna Recipe

4 17 21
Bacon 'n' Egg Lasagna Recipe
Bacon 'n' Egg Lasagna Recipe photo by Taste of Home
Publisher Photo

Bacon 'n' Egg Lasagna Recipe

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4 17 21
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
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + standing

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

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  • 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
  1. In a 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 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 15 minutes before cutting. Yield: 12 servings.
Originally published as Bacon N Egg Lasagna in Taste of Home April/May 2000, p29

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Reviews forBacon 'n' Egg Lasagna

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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."

MY REVIEW
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."

MY REVIEW
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."

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

"Nice one"

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

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

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!"

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