BLT EGG BAKE
BLT’s are a favorite at my house, so I created this casserole to combine those flavors in a fancier dish. It was such a hit, I served it to my church ladies group at a brunch I hosted. I received lots of compliments and wrote out the recipe many times that day.
—PRISCILLA DETRICK CATOOSA, OK
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1/4 cup mayonnaise
5 slices bread, toasted
4 slices process American cheese
12 bacon strips, cooked and crumbled
4 eggs
1 medium tomato, halved and sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1/2 cup shredded cheddar cheese
2 green onions, thinly sliced
Shredded lettuce
1. Preheat oven to 325°. Spread the mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in.-square baking dish. Top with cheese slices and bacon.
2. In a large skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside.
3. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
4. Pour over the tomatoes. Sprinkle with the cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut into squares; serve with lettuce.