BLT Egg Bake
Recipe by: Taste of Home Magazine
All the elements of a classic BLT sandwich in a great new recipe!
Ingredients
- 1/4 cup mayonnaise
- 5 slices bread, toasted
- 4 slices American cheese
- 12 bacon strips, cooked and crumbled
- 4 Eggland's Best Eggs (large)
- 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
Preparation
- Spread 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.
- In a large skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside.
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth.
- Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Pour over tomatoes. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 325° for 10 minutes. Cut in squares; serve with lettuce.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 589 |
| Fat | 47g |
| Saturated Fat | 22g |
| Cholesterol | 258mg |
| Sodium | 1329mg |
| Carbohydrates | 384mg |
| Dietary Fiber | 1g |
| Protein | 27g |
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