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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
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My sister-in-law served this special dish for Easter breakfast one year, and our whole family loved 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. -Dianne Meyer, Graniteville, Vermont Ingredients:
1 pound bacon strips, diced |
1 large onion, chopped |
1/3 cup king arthur unbleached all-purpose flour |
1/2 to 1 teaspoon salt |
1/4 teaspoon pepper |
4 cups 2% milk |
12 lasagna noodles, cooked and drained |
12 hard-cooked eggs, sliced |
2 cups (8 ounces) shredded swiss cheese |
1/3 cup grated parmesan cheese |
2 tablespoons minced fresh parsley |
Directions:
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. Yield: 12 servings.
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