Bacon ‘n’ Egg Lasagna

  • Prep Time: 45 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 12-15

    • About This Recipe

    “Everyone i have served this to has requested the recipe. It’s easy to feed to a crowd at holiday time because it can be made ahead. I found it in April/May 2000 issue of Taste of Home.”

    Ingredients

  • 1lbdiced bacon
  • 1largeonion, chopped
  • 1/3 cupflour
  • 1/2-1teaspoonsalt
  • 1/4 teaspoonpepper
  • 4cupsmilk
  • 12lasagna noodles, cooked and drained
  • 12hard-boiled eggs, sliced
  • 2 (8ounce) cups shredded swiss cheese
  • 1/3 cupgrated parmesan cheese
  • 2tablespoonsminced fresh parsley

    • Directions

  • 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.

    • Reviews

  • “This was fabulous! I did make some changes but only minor ones. 1st I changed the type of cheese because even though I love swiss, the rest of my family does not feel the same way. I ended up using 8oz of cheddar combined with 6oz of havarti (we love extra cheese).The only other thing I did differantly was to scramble the eggs instead of hard boiling them. I am not one who is fond of over cooked eggs, so I scrambled them and left them a tad on the runny side, layered them in the dish and allowed them to finish cooking in the oven. They came out perfect! I added a picture of my own. This is definately going into my keeper file. Thanks for posting!”

  • “Changing my review of this to 5 stars.The more we ate on this, the better it got. Added some baby bella mushrooms that I fried up along with the onions.I also used the oven-ready noodles after I had soaked them in warm water for 5 minutes and they worked out fine.(Any longer and they tend to stick together). Very nice taste.Thanks for posting this recipe.”

  • “this tastes great, and was gone in a flash!!! If you bring it to a potluck make sure to also tag along some salt and pepper too.Preperation time is a bit long though and I even bought pre boiled eggs.I recommend a better quality, less fat, more meaty bacon or even breakfast sausage.”

  • “My word this was tasty. I have anything else to add. Made for Every Day Holiday Tag. :)”

  • “I’m not going to give a star review yet because I made a couple changes that probably affected how this turned out. I used minced dried onions because I was out of fresh ones. I browned them using 1/3 cup butter instead of bacon grease because I cooked my bacon in the microwave. Anyway, that didn’t work too well given the onions were dried and it turned the sauce a weird brown color. I also used oven ready lasagne noodles that you don’t have to precook. I don’t think there was quite enough sauce to soften them up all the way although they weren’t crunchy or anything. So I basically changed the whole recipe but it still turned out pretty good. I’ll try making it again the right way and I’m sure it’ll be even better!”

  • “Surprisingly good, Lorilyn.I froze the leftovers and I’m still enjoying it. This is going to make a great brunch recipe.I used Canadian bacon to cut down on the fat and whole wheat lasagna.My MIL is going to love this on Mother’s Day.”

  • “Okay there is a long story behind these variations…….The day after Easter I planned to make this using our leftover dyed eggs,needless to say I started getting everything prepared when I realized I had forgot to boil the lasagne noodles,I rushed over to the cabinet to get them and can you guess what????…..there were none I wasnt going to waste the ingredients I had already prepared sooo I searched for something to replace them….the only thing I had (that would have been sensible anyway) was flour tortillas….so I cut them into strips and layered them like I would have the noodles…….it ended up delicious.It was a little runny but that didnt stop it from being eaten within minites!!!!Thanks for sharing my family wants me to make this again!P.S.I wil try the noodles next time:)”

  • “This.Was.Delicious!I made it yesterday (a lot of work) and baked it today.Stupidly, I didn’t look at the block of cheese…I thought it was swiss but it was actually Monterrey Jack.So it didn’t have that sharpness that Swiss has.Still REALLY yummy though.Just a lot of work.But worth it.Everyone loved it.It would probably be really good with a little hot sauce on the side.And maybe 1.5 pounds of bacon instead of just one pound.YUM.”

  • “This was very good, but even BETTER as leftovers the next day–zapped in the microwave. I even had a few bites for a SNACK in the evening. Okay, the changes I made: I used egg noodles (Mother Hubbard’s cupboard was OUT of lasagne) and Monterey Jack–which is kind of mild and blah–so I’d like to make this again WITH the Swiss. I pressed the layers down firmly to achieve a better layered look.Very filling recipe, and as I always say, “Anything with BACON has got to be good!”–and this certainly was!!!I would add MORE onions and DOUBLE the sauce next time. *Made for PAC Spring 08*”

  • “Certainly not your ordinary breakfast. Very tasty! Did add quite a bit more salt and pepper. I bet mushrooms would be awesome in this also.”

  • “Wonderful recipe!I doubled the recipe for 10 people, and we ate almost all of it.Everyone requested the recipe, too.I did make it a day ahead, and it turned out great!”

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