Recipe Background
BLT Egg Bake combines classic flavors with cozy warmth, perfect for any brunch.
The first time I made this BLT Egg Bake, it was during the whirlwind of my sister's first meet-the-parents lunch. I remember her pacing back and forth in the kitchen, as I attempted to craft something familiar yet impressive. With the trusty combination of bacon, lettuce, and tomato in mind, I decided to elevate a traditional BLT into this cozy egg bake. I rummaged through the pantry, relieved to find a half-eaten loaf of bread that could be toasted to perfection. The aroma of sizzling bacon filled the air as I discreetly crumbled it, while my sister nervously rehearsed conversation starters in the other room.
Just as I was about to pour the creamy milk mixture over the dish, my sister peeked her head in, eyes wide. I assured her that this dish would win them over. Adding the eggs was a critical moment. I wanted them perfectly cooked yet forgivingly nestled on top of the bacon and cheese. A sprinkle of green onions added a pop of color, while the finishing touch of shredded cheddar melted to a golden, bubbly top. When the timer dinged and the cheese emerged beautifully crisp, I let it rest a moment to make slicing easier. It was served with a scatter of fresh lettuce, a playful nod to its sandwich roots. The bake was a hit, leaving charming first impressions and more importantly, my sister feeling at ease.
Ingredients
- 1/4 cup mayonnaise
- 5 slices bread of your choice, toasted
- 4 slices American cheese
- 12 strips bacon cooked and crumbled
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup 2% milk
- 4 large eggs
- 1 medium tomato halved and sliced
- 1/2 cup cheddar cheese shredded
- 2 green onions thinly sliced
- lettuce to taste, shredded
Directions
- Preheat the oven to 325 degrees F.
- Spread the mayonnaise on 1 side of each slice of the bread.
- Cut the mayonnaise-coated slices into bite-sized pieces.
- In an 8-inch square baking dish, arrange the mayonnaise-coated bread pieces, mayonnaise-side up.
- Top the bread pieces with the American cheese slices and the bacon.
- In a small saucepan, melt the butter.
- Stir the flour, the salt, and the pepper into the melted butter until smooth.
- Gradually add the milk to the flour mixture.
- Bring the milk mixture to a boil.
- Cook and stir the milk mixture until thickened, about 2 minutes.
- Pour the milk mixture over the bacon in the baking dish.
- In a large skillet over medium heat, fry the eggs until they have reached your desired doneness.
- Place the cooked eggs in the baking dish.
- Top the eggs with the tomato slices and sprinkle with the shredded cheddar cheese and the onions.
- Bake, uncovered, until the cheese has melted and is slightly golden, about 10 minutes.
- Cut the bake into squares.
- Serve topped with the shredded lettuce.
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