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Sat, Jan. 18

COOKING WITH DIANE: Cheesy Bacon Breakfast Lasagna tasty new addition to menu

Diane DeHamer/Courtesy

Looking for something new for breakfast? This breakfast cheesy lasagna is a perfect choice served with hash browns and toast. Try it!

“Cheesy Bacon Breakfast Lasagna”

3 Oven Ready Lasagna noodles(no boiling required)

4 strips of bacon (diced)

2 tablespoons green onions (chopped)

2 tablespoons green chilies

2 tablespoons pickled Jalapenos (diced)

4 eggs

“Cheese Sauce”

2 tablespoons butter

2 tablespoons flour

1 cup milk

2 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup Sharp Cheddar cheese

3 tablespoons shredded Mozzarella cheese

Soak noodles in water for 20 minutes. In a skillet, cook bacon, onions and chilies until bacon is crisp. Whisk eggs and pour into bacon mixture stirring until scrambled.

In a sauce pan melt butter, stir in flour, then slowly add milk until blended. Add cheeses and salt and pepper stirring constantly to keep from burning.

Drain the noodles and pour 3 tablespoons of cheese sauce on the bottom of your pan, then put one noodle over the sauce, pour half of egg mixture onto noodle, then layer another noodle, more cheese sauce, then then put the rest of egg mixture, then place your last noodle and top with the rest of the cheese sauce.

Bake in a 350-degree oven for 15-20 minutes.

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