Ingredients: |
Ingredients: 1 pound bacon, cooked and crumbled
9 cooked lasagna noodles
6 large eggs, beaten
4 cups milk
1 cup cooked ham, cubed
1 1/2 cups cheddar cheese, grated, divided
1/2 cup Swiss cheese, grated
1/3 cup parmesan cheese, grated
1/2 cup yellow onion, finely chopped
1/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
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Directions: |
Directions:When ready to bake, preheat oven to 350º F.
Lightly grease a 9x13-inch baking dish with nonstick spray.
Heat olive oil in a large skillet over medium-high heat and sauté onion until softened and translucent. 8-10 minutes. (Or
cook in bacon grease.)
Pour milk into skillet, season with garlic powder, salt and pepper, and bring to a boil.
Reduce heat to medium, and whisk flour into milk. Cook for 5-7 minutes, or until thickened, then whisk in 1 cup cheddar
cheese, stirring until cheese is melted and sauce is smooth.
Spread 1/2 cheese sauce across the bottom of baking dish and top with 3 lasagna noodles. Sprinkle on 1/3 bacon, ham
and onions, then top with 1/3 remaining cheddar cheese and 1/3 Swiss cheese.
Repeat with another 2 layers.
Pour beaten eggs evenly over the mixture, then top with parmesan cheese.
Refrigerate lasagna overnight, or bake immediately.
Place in oven and bake for 35-40 minutes, or until eggs are just set and cheese is golden brown.
Remove from oven and serve hot. |
This recipe for Breakfast Lasagna is from