Breakfast

Potato and Egg Lasagna is for Breakfast.

Potato and Egg Lasagna takes 30 minutes to prepare.

Potato and Egg Lasagna takes 75 minutes to cook.

Potato and Egg Lasagna makes 12 servings.

The ingredients for Potato and Egg Lasagna are:

10 medium (2-1/4" to 3-1/4" dia.) Potato, raw
4 serving Cheese, Mozzarella, Part Skim, Kroger (shredded, 1/4 cup)
4 cup, diced Ham, extra lean, (5% fat)
5 serving Bacon, Oscar Mayer Precooked
4 large Egg, fresh, whole, raw
2 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 tbsp Parsley

Here is how you make Potato and Egg Lasagna:

Spray a 9x13 pan with non stick spray. Slice the potatoes into 1/4" slices. Toss the potato slices with salt and pepper. Line the bottom of the pan with the potato slices but do not overlap them. Layer in half of the ham followed by 1/2 of the cheese. Layer additional potato overlapping the gaps. Chop the bacon and sprinkle over the potato. Layer in remaining ham and 2/3 of the parsley. Cover with the remaining cheese. In a separate bowl mix the egg and the cream being careful not to whip the cream. Pour the mixture evenly over the top. Cover the pan with aluminum foil and place it in a preheated 375 degree oven for 45 minutes. Remove the foil and test the potatoes for doneness. If not done recover and bake for an additional 15 minutes. Once the potatoes are tender remove the foil and bake for an additional 15 minutes or until cheese is browned.Serving Size: Makes approx. 12 3" squaresNumber of Servings: 12Recipe submitted by SparkPeople user AEMT254854.

The nutritional information for Potato and Egg Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 398.4

• Total Fat: 22.8 g
• Cholesterol: 148.7 mg
• Sodium: 900.4 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 4.3 g
• Protein: 19.4 g