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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
  • Total Time
    Prep: 30 min. + soaking Bake: 10 min. + cooling
  • Makes
    4 servings


  • 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
  • 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
  • 3 tablespoons whole-milk ricotta cheese


  • 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.

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