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    You are in: Home / Recipes / Bacon and Egg Lasagna Recipe
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    Bacon and Egg Lasagna

    Bacon and Egg Lasagna. Photo by barefootmommawv

    1/2 Photos of Bacon and Egg Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    35 mins

    40 mins

    Kittencalskitchen's Note:

    All amounts may be adjusted to suit taste --- source, Taste of Home magazice

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set oven to 350 degrees.
    2. 2
      Grease a 13x9 baking dish.
    3. 3
      In a skillet cook bacon until crisp; remove and drain on paper towels.
    4. 4
      In the drippings saute onions until tender.
    5. 5
      Stir in flour seasoned salt and pepper until blended.
    6. 6
      Gradually stir in half and half cream; bring to a boil over medium-low heat; cook stirring for 2 minutes.
    7. 7
      Remove from heat.
    8. 8
      Spread 1/2 cup sauce in greased dish.
    9. 9
      Layer with four noodles, then a third of the eggs and bacon, swiss cheese and white sauce.
    10. 10
      Repeat layers twice.
    11. 11
      Sprinkle with Swiss cheese.
    12. 12
      Bake uncovered for 35-40 minutes, or until bubbly.
    13. 13
      Let stand for 15 minutes before serving.

    Ratings & Reviews:

    • on March 28, 2008

      55

      This is very good. We just got done having dinner and everyone is giving it thumbs up. I actually got this recipe out of Taste of Home 2001 Annual Recipe book. Thanks for posting

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bacon and Egg Lasagna

    Serving Size: 1 (225 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 526.6
     
    Calories from Fat 333
    63%
    Total Fat 37.0 g
    56%
    Saturated Fat 16.3 g
    81%
    Cholesterol 284.1 mg
    94%
    Sodium 640.1 mg
    26%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.8 g
    7%
    Protein 21.3 g
    42%

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