Easter Brunch: Bacon 'n' Egg Lasagna
By
Melanie Campbell
@RossCampbell
1
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.
Ingredients
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1 lbbacon stips, diced
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1 largeonion, chopped
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1/3 cunbleached all-purpose flour
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1/2 to 1 tspsalt
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1/4 tsppepper
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4 c2% milk
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12lasagna noodles, cooked and drained
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12hard-cooked eggs, sliced
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2 cshredded swiss cheese
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1/3 cgrated parmesan cheese
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2 Tbspminced fresh parsley
How to Make Easter Brunch: Bacon 'n' Egg Lasagna
- 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.
- 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 for 15 minutes before cutting.
