The Dark Kitchen
The Dark Kitchen
Dark's Kitchen
Serves 6-8

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


When ready to bake, preheat oven to 350 F degrees.

Lightly grease a 9x13 baking dish with non-stick cooking spray. Heat olive oil in a large skillet, over medium-high heat. Sauté onion until softened and translucent.

Pour milk into skillet. Season with garlic powder, salt, and pepper. Bring to a boil. Reduce heat to medium.

Whisk flour into milk. Cook for 5-7 minutes, or until thickened. Whisk in 1 C cheddar cheese, stirring until cheese is melted, and sauce is smooth.

Spread half cheese sauce across the bottom of baking dish. Top with 3 lasagna noodles. Sprinkle on 1/3 bacon, ham, and onions.

Top with 1/3 remaining cheddar cheese and 1/3 Swiss cheese. Repeat with another 2 layers.

Pour beaten eggs evenly over the mixture. Top with parmesan cheese.

Refrigerate lasagna overnight, or bake immediately.

Bake for 35-40 minutes, or until eggs are set, and cheese is golden brown.
The Dark Kitchen
Breakfast Lasagna
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