Bacon and Egg Lasagna & Buttermilk Cinnamon Bread

Bacon and Egg Lasagna
1 lb. bacon, diced
1 large onion, chopped
1/3 cup flour
1/2 - 1 tsp. salt
1/4 tsp. pepper
4 cups milk
12 lasagna noodles
12 scrambled eggs
2 cups Swiss cheese, shredded
1/3 cup parmesan cheese
2 Tbsp. fresh parsley

Preheat oven to 350 degrees. In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels and drain, reserving 1/3 cup of drippings. In the drippings, sauté onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Remove from heat and spread 1/2 cup sauce in 9” x 13” baking dish. Layer with four noodles, 1/3 of the eggs and bacon, Swiss cheese and shite sauce. Repeat layers twice. Sprinkle with parmesan. Bake, uncovered, for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.

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Buttermilk Cinnamon Bread
4 cups flour
2 tsp. baking soda
1 tsp salt
1/2 cup vegetable oil
2 1/2 cups sugar, divided
2 cups buttermilk
2 eggs
1 Tbsp. ground cinnamon
1 – 2 Tbsp. finely chopped walnuts

Preheat oven to 350 degrees. In a large mixing bowl, combine flour, soda, and salt. In a small bowl, combine oil and 1 1/2 cups sugar. Add butter milk and eggs; mix well. Stir into dry ingredients just until moistened. Fill loaf pans about 1/3 full. Combine cinnamon and remaining sugar. Sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake for 45 – 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack.

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Laverne Diede
Rhonda Fitterer

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