Cheesy
Bacon Breakfast Lasagna Recipe
Ingredients
:
3
no-cook lasagna noodles
3
bacon strips, diced
2
tablespoons diced sweet or green onion
2
tablespoons diced sweet red pepper
4
large eggs
CHEESE
SAUCE:
2
tablespoons butter
2
tablespoons all-purpose flour
1
cup 2% milk
1
teaspoon grated Parmesan cheese
1/4
teaspoon salt
1
cup shredded sharp cheddar cheese
How
To Make :
Soak
lasagna noodles in warm water for 20 minutes. In a small skillet, cook bacon,
onion and red pepper over medium heat until bacon is crisp, 8-10 minutes.
Remove 2 tablespoons bacon mixture and drain on paper towels; reserve. Whisk
eggs into skillet; cook and stir until cooked through.
Preheat
oven to 350°. For cheese sauce, melt butter in a small saucepan over medium
heat; whisk in flour until smooth. Add milk, Parmesan cheese and salt; cook and
stir until thickened, 2-3 minutes. Remove from heat; stir cheddar cheese into
hot mixture until smooth.
Drain
noodles on paper towels. To assemble lasagna, spread 3 tablespoons cheese sauce
over bottom of a greased 8x4-in. loaf pan. Layer with one lasagna noodle, 3
tablespoons cheese sauce, half the egg mixture and another lasagna noodle.
Layer with 3 tablespoons cheese sauce, ricotta cheese and remaining egg
mixture. Top with the third noodle, remaining cheese sauce and reserved bacon
mixture.
Bake
until bubbly, 10-15 minutes. Cool 5 minutes before cutting.
Nutrition
Facts :
1
serving: 443 calories, 31g fat (15g saturated fat), 253mg cholesterol, 638mg
sodium, 19g carbohydrate (5g sugars, 1g fiber), 21g protein.