Ingredients for Bacon And Egg Lasagna
- 10 ounces bacon
- 1 cup chopped onion
- 1/4 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
- 3 cups half-and-half cream
- 9 lasagna noodles, cooked and drained
- 8 hard-boiled eggs, beaten
- 2 cups shredded Swiss cheese
- 1/4 cup butter
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How to Make Bacon And Egg Lasagna
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish with butter.
- Cook bacon until crisp. Remove from pan, drain on paper towels, and crumble.
- In the same skillet, sauté chopped onion in bacon drippings until tender (about 5 minutes).
- Stir in flour, seasoned salt, and pepper until well blended.
- Gradually whisk in half-and-half cream. Bring to a gentle boil over medium-low heat, stirring constantly.
- Reduce heat and simmer for 2 minutes, stirring frequently, until sauce thickens slightly.
- Remove from heat and set aside.
- Spread 1/2 cup of the white sauce in the prepared baking dish.
- Layer with 3 lasagna noodles, then 1/3 of the beaten eggs, 1/3 of the crumbled bacon, and 1/3 of the shredded Swiss cheese.
- Repeat layers twice more.
- Top with the remaining white sauce and sprinkle generously with the remaining Swiss cheese.
- Bake uncovered for 35-40 minutes, or until bubbly and golden brown, and the eggs are set.
- Let stand for 10-15 minutes before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
7g
Fat
81g
Carbs
8g
