Blt Egg Bake Recipes

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BLT EGG BAKE

BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. -Priscilla Detrick, Catoosa, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14



BLT Egg Bake image

Steps:

  • Preheat oven to 325°. Spread mayonnaise on 1 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 small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.

Nutrition Facts : Calories 594 calories, Fat 42g fat (16g saturated fat), Cholesterol 251mg cholesterol, Sodium 1262mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.

1/4 cup mayonnaise
5 slices bread, toasted
4 slices process American cheese
12 bacon strips, 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 shredded cheddar cheese
2 green onions, thinly sliced
Shredded lettuce

BLT EGG BAKE

If you like BLT sandwiches, then you would like this egg bake. I found this in a magazine and it is a great recipe

Provided by OveGlove

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14



BLT Egg Bake image

Steps:

  • Spread mayo on one side of each slice of toast and cut into small pieces.
  • Arrange toast mayo side up in a greased 8 inch square baking dish.
  • Top with cheese slices and bacon.
  • In a skilled, fry eggs over medium heat until completely set.
  • Place eggs over bacon.
  • Top with tomatoe slices and set aside.
  • In a saucepan, melt butter.
  • Stir in flour, salt and pepper until smooth.
  • Gradually add milk.
  • Bring to a boil, cook and stir for 2 minutes or until thickened.
  • Pour over tomato.
  • Sprinkle with Cheddar cheese and onions.
  • Bake uncovered at 325 for 10 minutes.
  • Cut into squares and serve with lettuce.

1/4 cup mayonnaise
5 slices bread, toasted
4 slices American cheese
12 slices bacon, cooked and crumbled
4 eggs
1 medium tomatoes, halved and sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/2 shredded cheddar cheese
2 green onions, thinly sliced
shredded lettuce, for serving

BLT EGGS BENEDICT WITH ROASTED POTATO HASH

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20



BLT Eggs Benedict with Roasted Potato Hash image

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the potatoes, smashed garlic and 2 of the thyme sprigs into a pot of cold water. Season the water generously with kosher salt. Bring to a boil and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and lightly smash (I used a bench scraper). Transfer the potatoes into a bowl and toss with the red pepper flakes, a drizzle of olive oil and kosher salt to taste. Place onto a sheet tray in a single layer and transfer to the oven. Bake for 20 to 25 minutes until crispy. Garnish with the grated Parmesan and chives.
  • Toss the sliced tomatoes with a drizzle of olive oil and kosher salt to taste in a large bowl. Lay the sliced tomatoes onto one half of a sheet tray lined with a rack. Lay 8 bacon strips onto the other half of the sheet tray. Transfer to the oven and bake for 15 minutes, then remove the tomatoes and continue cooking the bacon for 10 minutes more.
  • Slice the remaining 4 bacon strips into lardons and place into a saute pan. Turn on the heat to medium-low and cook until the bacon is crispy and the fat has rendered, about 10 minutes. Strain the bacon fat through a fine-mesh sieve into a bowl and set aside.
  • Fill a large, high-sided pan with water about halfway up. Bring to a boil, then reduce the heat to a very gentle simmer until there are almost no bubbles. Add 1/4 cup of the vinegar to the water. Crack the 4 eggs into the water and poach the eggs for about 3 minutes. Remove the eggs with a slotted spoon and gently place the eggs into a bowl of room temperature water to hold until ready to serve.
  • Preheat a large saute pan with a drizzle of olive oil over medium-high heat. Add the pullman rounds and toast on both sides until golden brown, about 4 to 5 minutes. Set aside.
  • Combine the clarified butter and the reserved bacon fat and set aside. Bring a small pot of water to a boil. Add the shallots, bay leaf, black peppercorns, 2 tablespoons water, the remaining 2 tablespoons of vinegar and the remaining 2 thyme sprigs into a small saute pan and turn on the heat to medium. Cook for 5 minutes or until the liquid has mostly reduced. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt and cool down the mixture. Strain the mixture into a large, heat-resistant bowl.
  • Add the egg yolks and lemon juice into the bowl and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy and fluffy and it starts to thicken slightly. Very slowly, a drop at a time, add the clarified butter and bacon fat mixture while continuing to whisk. Continue to add gradually until the sauce is thickened but still flows-it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they're in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with kosher salt. If the sauce gets too thick, you can add a little water to thin it out.
  • To assemble, lay down a toasted piece of bread and top with two bacon slices, some iceberg lettuce, roasted tomato, a poached egg and a spoonful of the bacon fat hollandaise. Serve alongside the roasted potato hash.

10 fingerling potatoes
2 cloves garlic, smashed
4 sprigs thyme
Kosher salt
Pinch crushed red pepper flakes
Extra-virgin olive oil
2 tablespoons grated Parmesan
1/2 small bunch chives, thinly sliced
2 plum tomatoes, sliced 1/4-inch thick
12 slices bacon
1/4 cup plus 2 tablespoons white vinegar
4 large eggs
4 slices Pullman bread, cut into rounds using a ring cutter
1/2 cup clarified butter, melted
1/2 shallot, minced
1 bay leaf
5 black peppercorns
3 egg yolks
Juice of 1 lemon
1 cup sliced iceberg lettuce

BLT CASSEROLE

My husband and I love this recipe. Everyone I have ever served this to has asked for seconds. To speed up prep time the bacon can be cooked in the microwave. I have even reduced this recipe to 1 serving and baked in a mini loaf pan. Sometimes for a little different taste I use shredded mexican cheese in place of the cheddar cheese.

Provided by knauffie

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



BLT Casserole image

Steps:

  • Fry bacon and set aside.
  • Scramble eggs and set aside.
  • Toast bread and spread with mayonnaise.
  • Cut toast into cubes with a pizza cutter.
  • Lay cubes in a 8-in square greased baking dish. Try to keep mayo side up.
  • Place crumbled bacon on toast cubes.
  • Lay american cheese slices on top of bacon.
  • Place scrambled eggs on top of the cheese.
  • Cover eggs with the diced tomatoes. Set aside.
  • In a saucepan, melt butter. Stir in gravy mix until smooth. Graduallly add milk. Bring to a boil: cook and stir for 2 minutes or until thickened.
  • Pour gravy over casserole.
  • Sprinkle with shredded cheese and onion.
  • Bake, uncovered at 325 for 10 minutes.
  • Cut into squares; serve on lettuce.

Nutrition Facts : Calories 906.5, Fat 70.7, SaturatedFat 28.6, Cholesterol 289.6, Sodium 1511, Carbohydrate 35.2, Fiber 1.7, Sugar 3.4, Protein 31.8

5 slices toast
1/4 cup mayonnaise
1 (12 ounce) package bacon, cooked and crumbled
4 slices American cheese
3 eggs, scrambled
1 medium tomatoes, chopped
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons country gravy mix
1 cup milk
1 cup cheddar cheese, shredded
1/4 cup sweet onion, diced
shredded lettuce

BLT DEVILED EGGS

Bacon, tomatoes, and parsley add just a little twist to regular deviled eggs.

Provided by shaunahaile

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Bacon Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients 6



BLT Deviled Eggs image

Steps:

  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble bacon when cool enough to handle.
  • Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in crumbled bacon, mayonnaise, tomatoes, and parsley. Season with salt and pepper.
  • Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Refrigerate, covered, until ready to serve.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 0.6 g, Cholesterol 97.2 mg, Fat 7.1 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 113.8 mg, Sugar 0.3 g

6 eggs
3 slices bacon
¼ cup mayonnaise
2 cherry tomatoes, seeded and minced
1 tablespoon dried parsley
salt and freshly ground black pepper to taste

BLT EGG SALAD

Jazz up your egg salad with a little BLT. Two classics combine resulting in the ultimate sandwich for grown-ups. For a lower-carb version, ditch the bread and serve in lettuce leaves.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 6

Number Of Ingredients 10



BLT Egg Salad image

Steps:

  • Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop.
  • Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes.
  • Layer egg salad and lettuce between 2 slices of bread to make each sandwich.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 36 g, Cholesterol 380 mg, Fat 16.3 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 5.1 g, Sodium 831.4 mg, Sugar 9.4 g

12 eggs
¾ cup reduced-fat mayonnaise
⅓ cup shredded Cheddar cheese
2 green onions, chopped
2 teaspoons yellow mustard
½ teaspoon ground black pepper
4 strips cooked bacon, crumbled
6 grape tomatoes, halved
6 lettuce leaves
12 slices bread

BLT EGGS BENEDICT RECIPE BY TASTY

Try a twist on a classic with this BLT eggs benedict recipe--after all, what is breakfast without a little bacon? We've made this recipe a breeze by poaching the eggs in a muffin tin and making the hollandaise sauce in a blender. Your friends will be in awe of your culinary skills.

Provided by Katie Aubin

Categories     Breakfast

Time 50m

Yield 6 servings

Number Of Ingredients 14



BLT Eggs Benedict Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cut the English muffins in half and place on a baking sheet.
  • Arrange the bacon strips on a separate baking sheet.
  • Bake the bacon until browned and crispy, 12-15 minutes. Add the English muffins to the oven for the last 5 minutes of cooking, or until toasted. Remove from the oven.
  • Grease 6 cups of a muffin tin with nonstick spray. One at a time, crack the eggs into each greased cup. Season the eggs with a pinch of salt and pepper. Gently spoon 1 tablespoon of water over each egg.
  • Bake until the egg whites are set and the yolks are still runny, 7-9 minutes. Remove from the oven and let sit for 1-2 minutes, then scoop out the eggs with a slotted spoon and gently pat dry with a paper towel.
  • Arrange the English muffins on a serving platter and brush with the melted butter. Top each muffin half with mixed greens and a slice of tomato. Break each bacon strip in half and lay over the tomatoes, then top with a poached egg.
  • Make the hollandaise: Add the eggs yolks and lemon juice to a blender. Blend until pale yellow in color, about 1 minute.
  • Once the yolks have lightened in color, turn the blender to the lowest speed and slowly drizzle in the melted butter. 10. Add the salt and continue blending until the butter is well incorporated.
  • Drizzle the hollandaise over the benedicts. Garnish with black pepper.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 532 calories, Carbohydrate 15 grams, Fat 39 grams, Fiber 0 grams, Protein 28 grams, Sugar 1 gram

3 english muffins
6 strips bacon
nonstick cooking spray, for greasing
6 large eggs
kosher salt, to taste
freshly ground black pepper, to taste
6 tablespoons water
½ stick unsalted butter, melted
mixed green, to taste
1 large beefsteak tomato, cut into 6 slices
3 large egg yolks
1 tablespoon lemon juice
8 tablespoons unsalted butter, melted
½ teaspoon kosher salt

BLT CASSEROLE

Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky punch, and a quick trip under the broiler makes the top extra crispy.

Provided by Joe Sevier

Categories     Summer     Casserole/Gratin     Kid-Friendly     Bacon     Lettuce     Tomato     Bread     Bake     Dinner     Small Plates

Yield 6 servings

Number Of Ingredients 10



BLT Casserole image

Steps:

  • Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
  • Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
  • Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
  • Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3-5 minutes more. Garnish with chives, if using, and serve immediately.
  • Do Ahead
  • Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.

12 ounces crusty Italian or country-style bread, cut into 1" cubes (about 8 cups)
1 pound thick-cut bacon, cut crosswise into 1" pieces
3 large eggs
1 1/2 cups low-sodium chicken stock or broth
1/2 cup mayonnaise
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 pint cherry or grape tomatoes, halved
1 head romaine, washed, dried very well, cut into 1" slices
2 tablespoons coarsely chopped chives (optional)

'BLT' CHEESY EGG BAKE

Wake up with a smile knowing the 'BLT' Cheesy Egg Bake is on the menu. This cheesy egg bake subs spinach for lettuce, but it's still a BLT at heart.

Provided by My Food and Family

Categories     Holiday Recipes

Time 1h

Yield 8 servings

Number Of Ingredients 9



'BLT' Cheesy Egg Bake image

Steps:

  • Heat oven to 350°F.
  • Microwave spinach in microwaveable bowl on HIGH 2 min. or just until wilted; drain well.
  • Meanwhile, whisk eggs, milk, mayo and pepper in large bowl until blended. Stir in bacon and tomatoes.
  • Place 6 toast slices in single layer in 13x9-inch baking dish sprayed with cooking spray. Pour half the egg mixture over toast slices in dish; top with half each of the spinach and cheese. Repeat all layers; cover.
  • Bake 40 min. or until knife inserted in center comes out clean and edges of strata are golden brown, uncovering after 30 min.

Nutrition Facts : Calories 610, Fat 37 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 245 mg, Sodium 1190 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 7 g, Protein 23 g

1 pkg. (5 oz.) fresh spinach, coarsely chopped, divided
8 eggs
1 cup milk
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 tsp. black pepper
8 slices cooked OSCAR MAYER Bacon, crumbled
2 plum tomatoes, seeded, chopped
12 slices firm white bread, toasted
1-1/2 cups KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac 'n Cheese & Casseroles, divided

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From oakdell.com


BLT EGG BAKE RECIPES ALL YOU NEED IS FOOD
Bake 10 to 12 minutes or until golden brown. Transfer baked wontons to a wire rack to cool. 3. Lightly spray a 2-quart baking dish with nonstick spray; set aside. Whisk together eggs and milk in a medium bowl. Stir in baby kale, 1 pint cherry tomatoes, and one portion of cooked bacon. Transfer egg mixture to prepared baking dish. Add pesto in ...
From stevehacks.com


EGGPLANT BLT WITH EGG & 18 EGG RECIPES - SUMPTUOUS SPOONFULS
For the crumb mixture: 1 cup panko breadcrumbs or crushed rice chex (or a mix of the two); 1 teaspoon Italian seasoning; 1 teaspoon Old Bay Seasoning; 1/2 teaspoon Red Robin Seasoning; 1 egg; For the eggplant: 1 large Rosa Bianca or globe eggplant, peeled and sliced into 1/4 inch slices; For each sandwich: 2 slices of breaded eggplant; 2 slices mozzarella …
From sumptuousspoonfuls.com


BLT EGG BAKE RECIPE - ADAMS FAIRACRE FARMS
Instructions. Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8″ baking dish and then top with cheese slices and bacon. Melt butter in a saucepan. Stir in …
From adamsfarms.com


30 EGG CASSEROLE RECIPES TO MAKE FOR BREAKFAST
A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient! —Cheryl Johnson, Plymouth, Minnesota.
From tasteofhome.com


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