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Bacon and Egg Lasagna Makes an Interesting Breakfast

Ed made this for his family and suggested we make it for Sunday breakfast.I didn’t taste it because of the bacon but it looked very good and we had a lot of folks coming back for seconds.
Ed says at home he puts it together in the evening and bakes it in the morning.
To serve, remove from refrigerator 30 minutes before baking.He says he sometimes add thinly sliced potatoes and sometimes he uses sausage instead of bacon and adds a 2 c of cooked spinach.


  • 1lb diced bacon
  • 1large onion, chopped
  • 13cup flour
  • 12-1teaspoon salt
  • 14teaspoon pepper
  • 4cups milk
  • 12lasagna noodles, cooked and drained
  • 12hard-boiled eggs, sliced
  • 2(8 ounce) cupsshredded swiss cheese
  • 13cup grated parmesan cheese
  • 2tablespoons minced fresh parsley

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