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Quick & Easy "BLT" Breakfast Bake Recipe

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This recipe for Quick & Easy "BLT" Breakfast Bake, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ellen Rogers
Added: Saturday, March 15, 2008


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

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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