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BLT Egg Bake

 BLT Egg Bake
BLT's are a favorite at my house, so I created this recipe to combine those flavors in a "dressier" dish. It was such a hit, I served it to my church ladies' group at a brunch I hosted. I received lots of compliments and wrote out the recipe many times that day. —Pricilla Detrick
4 ServingsPrep/Total Time: 30 min.


  • 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 2% milk
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, thinly sliced
  • Shredded lettuce


  • Preheat oven to 325°. 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 2

2 of 2

BLT Egg Bake (continued)

Directions (continued)

  • minutes or until thickened.
  • Pour over tomatoes. Sprinkle with cheddar cheese and onions. Bake,
  • uncovered, 10 minutes. Cut in squares; serve with lettuce. Yield: 4
  • servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.