Let’s do another bacon recipe! This is actually inspired by my father and is more of a breakfast lasagna. I’ve done so many vegetable lasagnas, from zucchini to cabbage, but I really wanted something tasty and meaty. Thus today I bring you bacon lasagna.
- 6 pasture raised eggs
- Sliced peppers: yellow, red, and green
- Raw butter (thanks Mary and Steve!)
- Shredded Cheese
To Make: Cook bacon (although here I may differ from my father, I probably would have taken the time bake it, as his was curling up on him). Cook/scramble eggs. Note: Do not overcook as they’re going in the oven, maybe cook so they’re on the verge of done. Saute onions and peppers in butter. Set bacon on a towel and begin your layering or weaving if you’re feeling fancy. Bacon. Eggs. Peppers and onions. Cheese. Dad got two layers with his. Bake at 350 for 20 minutes. There you have it a filling bacon lasagna!