Easter Brunch: Bacon 'n' Egg Lasagna

By Melanie Campbell
@RossCampbell

I serve this special dish for Easter breakfast every year, and my whole family loves 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.

Rating:

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Comments:

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Serves:

Prep:

45 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 lb: bacon stips, diced
1 large: onion, chopped
1/3 c: unbleached all-purpose flour
1/2 to 1 tsp: salt
1/4 tsp: pepper
4 c: 2% milk
12: lasagna noodles, cooked and drained
12: hard-cooked eggs, sliced
2 c: shredded swiss cheese
1/3 c: grated parmesan cheese
2 Tbsp: minced fresh parsley

How to Make Easter Brunch: Bacon 'n' Egg Lasagna

Step-by-Step

1In 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.
2Spread 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.
3Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting.

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