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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Quick & Easy "BLT" Breakfast Bake Recipe

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This recipe for Quick & Easy "BLT" Breakfast Bake is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices bread
1 1/2 c. Kraft© shredded cheddar cheese, divided
4 green onions, chopped, divided
7 slices Oscar Mayer© bacon, cooked, drained and chopped
2 large tomatoes, thinly sliced
6 eggs
3 c. milk
1 tbsp. Grey Poupon© Dijon mustard
1 tbsp. Worcestershire sauce
Directions:
Directions:
Arrange half of bread slices on work surface. Sprinkle with half each of cheese and onions; sprinkle with bacon. Top with remaining bread slices. Cut each sandwich in half, crosswise. Arrange sandwich halves, overlapping, alternating with tomato slices, in greased 13x9-inch baking dish.
Beat eggs, milk, mustard and Worcestershire sauce with wire whisk until well blended; pour over ingredients in baking dish. Cover and refrigerate at least 6 hours or up to 24 hours.
Preheat oven to 350ºF. Remove cover from baking dish; sprinkle casserole with remaining 3/4 c. cheese and remaining green onions. Bake 50 minutes to 1 hour or until center is set. Remove from oven. Let stand 10 minutes before cutting into pieces to serve.
Makes 8 servings.

 

 

 

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