Super Sunday Blt Egg Bake Recipes

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BLT EGG BAKE



BLT Egg Bake image

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

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

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.

SUNNY BLT SANDWICHES



Sunny BLT Sandwiches image

Dress up BLTs with creamy homemade egg salad. Smoky bacon, ripe tomatoes and crisp lettuce make this sandwich visually appealing and delicious, too! -Kelly McDonald, Edinburg, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 14

4 bacon strips
4 hard-boiled large eggs, chopped
2 tablespoons 4% cottage cheese
1 tablespoon cream cheese, softened
2 teaspoons sweet pickle juice
1/2 teaspoon prepared mustard
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Worcestershire sauce
4 slices whole wheat bread, toasted
2 lettuce leaves
2 slices tomato
2 slices Swiss cheese (3/4 ounce each)

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., In a large bowl, combine the eggs, cottage cheese, cream cheese, pickle juice, mustard, onion powder, salt, pepper and Worcestershire sauce. On two slices of toast, layer the lettuce, tomato, cheese slices and bacon. Top with egg salad and remaining toast.

Nutrition Facts : Calories 536 calories, Fat 30g fat (10g saturated fat), Cholesterol 491mg cholesterol, Sodium 1396mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.

BLT EGGS BENEDICT RECIPE BY TASTY



BLT Eggs Benedict Recipe by Tasty image

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

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

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

SUNDAY EGG BRUNCH BAKE



Sunday Egg Brunch Bake image

Enjoy this Sunday Egg Brunch Bake filled with cheese, onions, mushrooms, tomatoes and sausage. This egg brunch bake smells so good as it bakes.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 12 servings

Number Of Ingredients 7

1 doz. eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) breakfast pork sausage
1 cup sliced fresh mushrooms
1 onion, chopped
2 tomatoes, chopped
1 pkg. (8 oz.) KRAFT Finely Shredded Triple Cheddar Cheese

Steps:

  • Heat oven to 400°F.
  • Whisk eggs and sour cream until blended; pour into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally; drain.
  • Reduce oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
  • Bake 30 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 250, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 225 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g

BLT EGG BAKE



BLT Egg Bake image

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

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

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.

THE BEST BREAKFAST EGG BAKE



The Best Breakfast Egg Bake image

Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 15

Nonstick cooking spray
1 pound bulk breakfast sausage
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon ground mustard seed
1 teaspoon garlic salt
1/2 teaspoon kosher salt
12 large eggs
1/2 teaspoon freshly cracked black pepper
2 cups frozen shredded hash browns, thawed
4 ounces mild Cheddar, grated (about 1 cup)
4 ounces Colby Jack, grated (about 1 cup)
1/2 medium red bell pepper, finely diced (about 1/2 cup)
4 scallions, thinly sliced (about 1/2 cup)
One 8-ounce tube crescent rolls

Steps:

  • Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
  • Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
  • Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
  • Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.

BLT EGG SALAD



BLT Egg Salad image

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

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

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

'BLT' CHEESY EGG BAKE



'BLT' Cheesy Egg Bake image

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

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

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

SUPER SUNDAY BLT EGG BAKE



Super Sunday BLT Egg Bake image

Perhaps this is something that's been made before... but I put a couple of twists on it to make it even better, and baked one up on Superbowl Sunday 2011. Enjoy this egg bake warm out of the oven, or the next day. If you're not someone who likes to mess around in the kitchen on mornings, make it ahead of time and cut the dish up into serving size pieces, and place into plastic bags or tight-sealing containers to freeze. When you want a hot breakfast fast, place a piece on a microwave safe plate and zap in the micro for a few minutes! TIPS: I used smoked, cooked bacon bits in a pouch for this recipe, but you can chop and fry regular bacon, too. Be sure to cook it very well until crisp, otherwise it may come out rubbery in the dish. Also, cool it completely and drain off all the fat, onto paper towels/kitchen paper.

Provided by Bobbi Jo Woods @bwoodzy

Categories     Eggs

Number Of Ingredients 11

7 large eggs
1/8 cup(s) skim or lowfat milk
1/4 cup(s) low fat or fat free sour cream
5-6 slice(s) bread, toasted or stale and dried
1/4 teaspoon(s) salt and pepper
1 dash(es) hot pepper sauce
1/2 cup(s) part-skim mozzarella cheese
1/2 cup(s) reduce fat cheddar cheese
2 small tomatoes
1/2 medium onion
1/4 cup(s) bacon bits

Steps:

  • Preheat oven to 400 F. Spray a baking pan (I use glass) with cooking spray.
  • In a mixing bowl, whisk together eggs, milk, sour cream, dash of salt & pepper, and hot pepper sauce to taste (I let the sour cream sit on counter until softened OR blend in food processor with milk and eggs). Set aside.
  • Shred cheeses. Combine cheese shreds into one bowl with your hands and then set aside.
  • Dice and seed tomatoes (important! the egg bake will be runny if you do not seed tomatoes). Set the tomatoes aside. TIP: if your tomato pieces seem very watery, sprinkle a bit of salt on them to draw out excess liquid (be sure to drain this off before adding to dish)
  • Slice about 5 to 6 thin rings off the onion while it's still whole, and set aside, then dice the remainder of the onion.
  • Spray a small skillet with cooking spray and turn on heat. Put the diced onions into the pan and sweat them (cook until transparent and a moist). Take onions off the heat.
  • In your baking dish, place the bread on the bottom, cutting pieces if necessary, to fit. Sprinkle the bacon bits, tomatoes, diced onion and 1/2 the combined cheese shreds over the bread.
  • Pour the egg mixture over all, and top with the sliced rings of onion in a decorative fashion.
  • Spray a sheet of aluminum foil large enough to tightly cover dish with a bit of cooking spray (as egg bake will rise and otherwise stick to foil), cover dish tightly with it, and bake for 40-45 mins at 400 F.
  • When the timer goes off, remove dish from the oven, and remove foil. The egg bake might still be pretty wet in a small part of the center, and jiggle a bit. This is O.K. Don't attempt to "test" the dish with a toothpick or knife at this point. If you'd like to add some fresh herbs like basil or thyme, you can do so now. Sprinkle the remaining shredded cheese mixture over the top (over herbs, if added), place back into the oven and bake for 10 more minutes, or until cheese is golden and bubbly. The egg bake should tighten up more and stop being "jiggly" at this point. Let sit for about 5-8 minutes before cutting and serving. Enjoy!

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From pestoandpotatoes.com
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BLT EGG CASSEROLE | HAWAIIAN ELECTRIC
2020-07-01 Heat oven to 325°F. Grease an 8-by-8-inch baking pan. Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in baking dish. Top with cheese slices, then bacon. In a small saucepan, melt butter on medium. Stir in flour, salt and pepper until smooth. Gradually add milk.
From hawaiianelectric.com
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BLT SALAD WITH EGGS SUNNY SIDE UP RECIPE | MYRECIPES
Ingredient Checklist. 3 cups French or ciabatta bread, cut into 1-inch cubes (about 4 ounces) 4 cups torn romaine lettuce ; 2 teaspoons extra-virgin olive oil
From myrecipes.com
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Top Asked Questions

Can You bake an egg bake overnight?
—Dianne Meyer, Graniteville, Vermont This fancy overnight egg bake is ideal for guests. In the morning, you can simply let it come to room temperature and whip up side dishes as it bakes. Then get ready for compliments!
How do you make toast with mayonnaise in Oklahoma?
—Priscilla Detrick, Catoosa, Oklahoma 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.
What is the best way to cook bacon and eggs?
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.

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