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Cheesy Bacon Breakfast Lasagna

Total Time

Prep: 30 min. + soaking Bake: 10 min. + cooling


4 servings

I came up with this unique breakfast dish after looking for a way to use up a few extra no-boil lasagna noodles. Try switching up the different cheeses—Swiss, pepper jack and mozzarella taste delicious in this breakfast lasagna, too! —Susan Kieboam, Streetsboro, Ohio
Cheesy Bacon Breakfast Lasagna Recipe photo by Taste of Home


  • 3 no-cook lasagna noodles
  • 3 bacon strips, diced
  • 2 tablespoons diced sweet or green onion
  • 2 tablespoons diced sweet red pepper
  • 4 large eggs
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1 teaspoon grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 3 tablespoons whole-milk ricotta cheese


  1. Soak lasagna noodles in warm water for 20 minutes. In a small skillet, cook bacon, onion and red pepper over medium heat until bacon is crisp, 8-10 minutes. Remove 2 tablespoons bacon mixture and drain on paper towels; reserve. Whisk eggs into skillet; cook and stir until cooked through.
  2. Preheat oven to 350°. For cheese sauce, melt butter in a small saucepan over medium heat; whisk in flour until smooth. Add milk, Parmesan cheese and salt; cook and stir until thickened, 2-3 minutes. Remove from heat; stir cheddar cheese into hot mixture until smooth.
  3. Drain noodles on paper towels. To assemble lasagna, spread 3 tablespoons cheese sauce over bottom of a greased 8x4-in. loaf pan. Layer with 1 lasagna noodle, 3 tablespoons cheese sauce, half the egg mixture and another lasagna noodle. Layer with 3 tablespoons cheese sauce, ricotta cheese and remaining egg mixture. Top with the third noodle, remaining cheese sauce and reserved bacon mixture.
  4. Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.

Nutrition Facts

1 serving: 443 calories, 31g fat (15g saturated fat), 253mg cholesterol, 638mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 21g protein.

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