Breakfast Lasagna II

(8 servings)

  • 1 pound bacon - cooked and crumbled
  • 12 lasagna noodles - cooked
  • 12 hard-boiled eggs - sliced
  • 3 and 1/2 cups milk
  • 1 cups shredded mozzarella cheese
  • 1 cups shredded medium cheddar cheese
  • 1/3 cup grated parmesan cheese
  • 1/3 cup flour
  • 1 medium onion - chopped
  • 2 Tablespoons chopped fresh parsley
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
This makes 8 large man-sized servings.

In a large frying pan over medium heat, saute the onion pieces in olive oil until tender. Stir in the flour, salt and pepper. Slowly stir in the milk. Bring mixture to a boil. Maintain a low boil for 2 minutes - and remove from heat.

Prepare a 13x9 baking dish with a light coating of cooking spray.

In a large mixing bowl, combine eggs, bacon (make sure it's cool enough so not to melt any cheese), mozzeralla cheese and cheddar cheese.

Create the lasagna in the prepared pan from the bottom up in the following layers:

1. Four lasagna noodles
2. 1/3 of egg/cheese mixture
3 1/3 of four/milk mixture

Repeat 3 times. Sprinkle parmesan cheese evenly over entire dish.

Bake uncovered for about 35 to 40 minutes until bubbly. Remove from oven and sprinkly with parsley.

Let set at least 20 minutes before serving. The longer you wait the more the flavors intermingle. As a matter of fact, this is one of the few dishes I like better after it's been refridgerated and reheated.

You can replace the bacon with the equivilent of cooked and crumbled sausage if you like. I'll also sometimes add a small chopped green or red pepper in with the onion if I have a nice one handy.

Mr Breakfast would like to thank RichH for this recipe.

Recipe number 1705. Submitted 4/7/2006.