Easter Brunch Bacon N Egg Lasagna Recipes

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BACON 'N' EGG LASAGNA



Bacon 'n' Egg Lasagna image

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.

Provided by Tinkerbell

Categories     One Dish Meal

Time 1h20m

Yield 12-15 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

EASTER BRUNCH: BACON 'N' EGG LASAGNA



Easter Brunch: Bacon 'n' Egg Lasagna image

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.

Provided by Melanie Campbell

Categories     Other Breakfast

Time 1h20m

Number Of Ingredients 11

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

Steps:

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

BACON 'N' EGG LASAGNA



Bacon 'n' Egg Lasagna image

My sister-in-law served this special dish for Easter breakfast one year, and our whole family loved 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. -Dianne Meyer, Graniteville, Vermont

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

1 pound bacon strips, diced
1 large onion, chopped
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
12 lasagna noodles, cooked and drained
12 hard-boiled large eggs, sliced
2 cups shredded Swiss cheese
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. 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 13x9-in. baking dish. Layer with 4 noodles and a third each of the eggs, bacon, Swiss cheese and remaining sauce. Repeat layers twice. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 35-40 minutes. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 386 calories, Fat 20g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 489mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein.

BACON AND EGG LASAGNA



Bacon and Egg Lasagna image

Make and share this Bacon and Egg Lasagna recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

1 lb sliced bacon, diced
1 large onion, chopped
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
4 cups half-and-half
12 lasagna noodles, cooked and drained
12 hard-boiled eggs, sliced
2 cups shredded swiss cheese

Steps:

  • Set oven to 350 degrees.
  • Grease a 13x9 baking dish.
  • In a skillet cook bacon until crisp; remove and drain on paper towels.
  • In the drippings saute onions until tender.
  • Stir in flour seasoned salt and pepper until blended.
  • Gradually stir in half and half cream; bring to a boil over medium-low heat; cook stirring for 2 minutes.
  • Remove from heat.
  • Spread 1/2 cup sauce in greased dish.
  • Layer with four noodles, then a third of the eggs and bacon, swiss cheese and white sauce.
  • Repeat layers twice.
  • Sprinkle with Swiss cheese.
  • Bake uncovered for 35-40 minutes, or until bubbly.
  • Let stand for 15 minutes before serving.

Nutrition Facts : Calories 526.6, Fat 37, SaturatedFat 16.4, Cholesterol 284.1, Sodium 640.2, Carbohydrate 26.2, Fiber 1, Sugar 1.9, Protein 21.4

BACON AND EGG LASAGNE



Bacon and Egg Lasagne image

Ever want lasagne for breakfast? How about bacon, egg, and cheese with your lasagne? I didn't realize the recipe would be as labor intensive before I started it, but it was worth it in the end. Just a fair warning, when this says it has 12 servings just remember you'll keep going back for more. DELICIOUS! DO NOT COOK THIS IF YOU ARE HUNGRY! Recipe from The Pillsbury Cookbook.

Provided by AmyZoe

Categories     One Dish Meal

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

12 lasagna noodles, uncooked
1 lb bacon, cut into 1-inch strips
1/3 cup bacon drippings
1 cup onion, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups milk
12 eggs (hard cooked and sliced)
2 cups swiss cheese, shredded
1/3 cup parmesan cheese, grated
2 tablespoons parsley (fresh, chopped)

Steps:

  • Cook lasagne noodles to desired doneness as directed on package.
  • Drain and rinse with hot water.
  • In a large skillet, cook bacon until crisp and drain. Reserve 1/3 cup of bacon drippings and set bacon aside.
  • Cook onions in bacon drippings until tender.
  • Add flour, salt, and pepper and stir until smooth and bubbly.
  • Gradually add milk and cook mixture until it boils and thickens, stirring constantly.
  • Heat oven to 350 and grease 13x9" (3 quart) baking dish.
  • Spoon a small amount of sauce into the bottom of the pan.
  • Divide lasagne noodles, bacon, sauce, eggs, and Swiss cheese into thirds and layer in pan.
  • Sprinkle with Parmesan cheese.
  • Bake at 350 for 25 to 30 minutes or until thoroughly heated.
  • Sprinkle with parsley.
  • Let stand for 10 minutes before serving (this is the most difficult part of the entire recipe).

Nutrition Facts : Calories 531.3, Fat 36.6, SaturatedFat 15.1, Cholesterol 247.5, Sodium 610.5, Carbohydrate 26.5, Fiber 1.1, Sugar 1.6, Protein 22.8

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