CHEESY BACON BREAKFAST LASAGNA
I came up with this unique breakfast dish after looking for a way to use up a few extra no-boil lasagna noodles. Try switching up the different cheeses-Swiss, pepper jack and mozzarella taste delicious in this breakfast lasagna, too! -Susan Kieboam, Streetsboro, Ohio
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- 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 : Calories 443 calories, Fat 31g fat (15g saturated fat), Cholesterol 253mg cholesterol, Sodium 638mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
EASTER BRUNCH: BACON 'N' EGG LASAGNA
I serve this special dish for Easter breakfast every year, and my whole family loves 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.
Provided by Melanie Campbell
Categories Other Breakfast
Time 1h20m
Number Of Ingredients 11
Steps:
- 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.
BACON 'N' EGG LASAGNA
Everyone i have served this to has requested the recipe. It's easy to feed to a crowd at holiday time because it can be made ahead. I found it in April/May 2000 issue of Taste of Home.
Provided by Tinkerbell
Categories One Dish Meal
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, cook bacon until crisp.
- Remove with slotted spoon to paper towels.
- Drain, reserving 1/3 cup drippings.
- In the drippings, saute onion until tender.
- Stir in flour, salt and pepper until blended.
- Gradually stir in milk.
- Bring to boil and cook and stir for 2 minutes.
- Remove from heat.
- Spread 1/2 cup sauce in greased 13x9x2" baking dish.
- Layer with four noodles, a third of the egg and bacon, cheese and sauce.
- Repeat layers twice.
- Sprinkle with Parmesan cheese.
- Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.
- Sprinkle with parsley.
- Let stand 15 minutes before cutting.
- *Can be made the night before and refrigerated.
- To serve, remove from refrigerator 30 minutes before baking.
- Bake as above.
EASTER BRUNCH LASAGNA
Ham, broccoli and hard-cooked eggs are terrific together in this unique brunch lasagna. I came up with the recipe for a family gathering. Muffins and fresh fruit are all I add to nicely round out the meal. -Sarah Larson, La Farge, Wisconsin
Provided by Taste of Home
Categories Brunch
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the onions, lemon juice and hot pepper sauce. , Spread a fourth of the white sauce in a greased 13x9-in. baking dish. Layer with three noodles, half of the ham and broccoli, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese, half of the eggs and a fourth of the white sauce. Repeat layers. Top with the remaining noodles, white sauce and cheeses., Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 371 calories, Fat 23g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 715mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
BACON CHEESEBURGER SLIDER BAKE
I created this dish to fill two pans because these cheeseburger sliders disappear fast. Just cut the slider burgers recipe in half if you want to make only one batch. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Appetizers Lunch
Time 45m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 380 calories, Fat 24g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 628mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 2g fiber), Protein 18g protein.
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