BLT Egg Bake 1/4 cup mayonnaise 5 slices bread, toasted 4 slices process American cheese 12 bacon strips, cooked and crumbled 4 eggs 1 medium tomato, halved and sliced 2 tablespoons butter 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup milk 1/2 cup shredded cheddar cheese 2 green onions, thinly sliced Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ BLT Egg Bake cont. Shredded lettuce Spread mayonnaise on one 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 large skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside. In a small 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 in squares; serve with lettuce. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

	BLT Egg Bake Yield: 4 servings. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008