Friday Recipe of the Week – Breakfast Lasagna

I thought I had posted this recipe before, but as I looked back I couldn’t find it. I make this breakfast entree a lot and everyone always comments how unusual and wonderful it is. It is a bit putzy to put together, but I will usually make several at once and put them in the freezer if I am no so prepared at a later date. The combination of the ham, salami, eggs, chives and cheese with the lasagna noodle is wonderful. I served this with with mini hash browns and pumpkin cheese bread (pumpkin bread was in a earlier blog recipe).

Breakfast Lasagna  Serves 8-Can be cut and half and frozen and baked later.

2 Cups white sauce (4TB butter, 2 C milk, 4TB flour), 9 lasagna noodles –cooked and drained, 8 oz. ham –cut into pieces, 8 oz. salami- cut into pieces, 3 C Shredded cheddar cheese, 7 hard boiled eggs, 1 plus 1 TB. Chives,

Preheat Oven 350 degrees and grease a 9 x 13 pan

Place ¼ C white sauce in pan. Place 3 noodles on the bottom of pan.Sprinkle with ham, salami and 1 C cheese. Sprinkle ½ eggs over top along with 1 TB Chives. Drizzle ½ remaining white sauce over top. Layer Again. Top with remaining noodles.

Spread remaining ¼ cut white sauce over noodles and top with remaining cheese

Bake 40-45 minutes or until bubble and golden.

Sit 10 minutes before you and cut and serve.