Bacon and Egg Lasagna Makes an Interesting Breakfast - Skinny Daily Recipes

Ingredients

• 1lb diced bacon
• 1large onion, chopped
• 1 ⁄ 3 cup flour
• 1 ⁄ 2 -1teaspoon salt
• 1 ⁄ 4 teaspoon pepper
• 4cups milk
• 12lasagna noodles, cooked and drained
• 12hard-boiled eggs, sliced
• 2(8 ounce) cupsshredded swiss cheese
• 1 ⁄ 3 cup grated parmesan cheese
• 2tablespoons minced fresh parsley
• In skillet, cook bacon until crisp.
• Remove with 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.