Ham And Cheese Overnight Breakfast Lasagna

When it comes to making breakfast for a crowd, we typically get swamped standing over a hot stove, churning out pancakes or french toast, listening to people gripe about having to wait for seconds. While we’ll always love these classic breakfast foods, we knew we wanted something that we could make a big batch of and that would be easy to serve a big group at the same time…plus, we decided to play around with interesting flavor combinations….

breakfast-lasagna

1 HOUR TO PREPARE, SERVES 6-8

INGREDIENTS

  • 1 pound bacon, cooked and crumbled
  • 9 cooked lasagna noodles
  • 6 large eggs, beaten
  • 4 cups milk
  • 1 cup cooked ham, cubed
  • 1 1/2 cups cheddar cheese, grated, divided
  • 1/2 cup Swiss cheese, grated
  • 1/3 cup parmesan cheese, grated
  • 1/2 cup yellow onion, finely chopped
  • 1/4 cup all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

PREPARATION

  1. When ready to bake, preheat oven to 350º F.
  2. Lightly grease a 9×13-inch baking dish with nonstick spray.
  3. Heat olive oil in a large skillet over medium-high heat and sauté onion until softened and translucent. 8-10 minutes. (Or cook in bacon grease.)
  4. Pour milk into skillet, season with garlic powder, salt and pepper, and bring to a boil.
  5. Reduce heat to medium, and whisk flour into milk. Cook for 5-7 minutes, or until thickened, then whisk in 1 cup cheddar cheese, stirring until cheese is melted and sauce is smooth.
  6. Spread 1/2 cheese sauce across the bottom of baking dish and top with 3 lasagna noodles. Sprinkle on 1/3 bacon, ham and onions, then top with 1/3 remaining cheddar cheese and 1/3 Swiss cheese.
  7. Repeat with another 2 layers.
  8. Pour beaten eggs evenly over the mixture, then top with parmesan cheese.
  9. Refrigerate lasagna overnight, or bake immediately.
  10. Place in oven and bake for 35-40 minutes, or until eggs are just set and cheese is golden brown.
  11. Remove from oven and serve hot.

Recipe adapted from Julie’s Eats And Treats

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