Ham & Cheese Overnight Breakfast Lasagna

• Meat

  • 1 lb Bacon
  • 1 cup Ham, precooked

• Produce

  • 1/2 cup Yellow onion

• Refrigerated

  • 6 Eggs

• Pasta & Grains

  • 9 Lasagna noodles, cooked

• Baking & Spices

  • 1/3 cup Flour
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 12 oz Crystal farm cheddar
  • 1/3 cup Crystal farms parmesan cheese
  • 4 oz Crystal farms swiss cheese
  • 4 cup Milk

• Other

  • 1/2 tsp Seasoned sallt

Found on julieseatsandtreats.com

Directions

• Grease a 9x13 in pan with non-stick cooking spray.
• In a skillet over medium heat cook bacon until bacon is crisp. Remove, crumble and place in bowl. Cook onions in bacon grease until they are translucent. Remove onions from skillet and place in bowl.
• Pour milk into skillet. Mix seasonings into milk. Bring to a boil. Slowly whisk flour into milk until smooth. Cook over medium heat until thickened. Stir in American cheese and stir until cheese is melted.
• Spread 1/2 c. of cheese sauce on bottom of pan. Layer with 3 lasagna noodles. Top with a 1/3 of the bacon, ham and onions, a 1/3 of the shredded cheddar cheese and 1/3 of cheese sauce. Repeat layers twice. Top with eggs and then Parmesan cheese.
• Place in refrigerator overnight or immediately bake at 350 degrees for 35-40 minutes or until cheese is golden brown on edges and eggs are set.