easter brunch: bacon 'n' egg lasagna
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.
yield
12 serving(s)
prep time
45 Min
cook time
35 Min
method
Bake
Ingredients For easter brunch: bacon 'n' egg lasagna
-
1 lbbacon stips, diced
-
1 lgonion, chopped
-
1/3 cunbleached all-purpose flour
-
1/2 to 1 tspsalt
-
1/4 tsppepper
-
4 c2% milk
-
12lasagna noodles, cooked and drained
-
12hard-cooked eggs, sliced
-
2 cshredded swiss cheese
-
1/3 cgrated parmesan cheese
-
2 Tbspminced fresh parsley
How To Make easter brunch: bacon 'n' egg lasagna
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Easter Brunch: Bacon 'n' Egg Lasagna:
ADVERTISEMENT