Bacon 'n' Egg Lasagna  Breakfast  54 reads

Bacon 'n' Egg Lasagna



1 lb diced bacon
1 large onion, chopped
1/3 cup flour
1/2-1 teaspoon salt
1/4 teaspoon pepper
4 cups milk
12 lasagna noodles, cooked and drained
12 hard-boiled eggs, sliced
2 (8 ounce) cups shredded swiss cheese
1/3 cup grated parmesan cheese
2 tablespoons minced fresh parsley

In skillet, cook bacon until crisp.

Remove with 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 boil and cook and stir for 2 minutes.

Remove from heat.

Spread 1/2 cup sauce in greased 13x9x2" baking dish.

Layer with four noodles, a third of the egg and bacon, cheese and sauce.

Repeat layers twice.

Sprinkle with Parmesan cheese.

Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.

Sprinkle with parsley.

Let stand 15 minutes before cutting.

*Can be made the night before and refrigerated.

To serve, remove from refrigerator 30 minutes before baking.

Bake as above.

serves 12 to 15


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