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.
Provided by Melanie Campbell
Categories Other Breakfast
Time 1h20m
Number Of Ingredients 11
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.
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