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BLT Egg Casserole

Featured in the Honolulu Star-Advertiser on July 1, 2020.

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Ingredients:

BLT Egg Casserole

  • 1/4 cup mayonnaise
  • 4 slices bread, toasted
  • 4 slices American cheese
  • 12 bacon strips, cooked and crumbled
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup low-fat milk
  • 1 medium tomato, halved and sliced
  • 1/2 cup shredded Cheddar cheese
  • 2 green onions, thinly sliced
  • 4 large fresh local eggs
  • Shredded lettuce

Directions:

  1. Heat oven to 325°F.
  2. Grease an 8-by-8-inch baking pan.
  3. Spread mayonnaise on one side of each slice of toast and cut into small pieces.
  4. Arrange toast, mayonnaise side up, in baking dish.
  5. Top with cheese slices, then bacon.
  6. In a small saucepan, melt butter on medium.
  7. Stir in flour, salt and pepper until smooth.
  8. Gradually add milk.
  9. Bring to a boil, cook and stir until thickened, about 2 minutes.
  10. Pour over bacon.
  11. Place tomatoes, cheese, and green onions over bacon.
  12. Make 4 small indentations and gently crack open 1 egg in each.
  13. Bake uncovered for 10 minutes.
  14. Cut in squares.
  15. Serve with lettuce.

Serves 4.

Alternative: Substitute the bacon with 1 can Spam, diced and fried.

Approximate Nutrient Analysis per serving (based on white bread):
660 calories, 47 g fat, 18 g saturated fat, 275 mg cholesterol, 1450 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g sugar, 31 g protein

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