Blt Egg Bake Recipes

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the English muffins in half and place on a baking sheet.
• Arrange the bacon strips on a separate baking sheet.
• Bake the bacon until browned and crispy, 12-15 minutes. Add the English muffins to the oven for the last 5 minutes of cooking, or until toasted. Remove from the oven.
• Grease 6 cups of a muffin tin with nonstick spray. One at a time, crack the eggs into each greased cup. Season the eggs with a pinch of salt and pepper. Gently spoon 1 tablespoon of water over each egg.
• Bake until the egg whites are set and the yolks are still runny, 7-9 minutes. Remove from the oven and let sit for 1-2 minutes, then scoop out the eggs with a slotted spoon and gently pat dry with a paper towel.
• Arrange the English muffins on a serving platter and brush with the melted butter. Top each muffin half with mixed greens and a slice of tomato. Break each bacon strip in half and lay over the tomatoes, then top with a poached egg.
• Make the hollandaise: Add the eggs yolks and lemon juice to a blender. Blend until pale yellow in color, about 1 minute.
• Once the yolks have lightened in color, turn the blender to the lowest speed and slowly drizzle in the melted butter. 10. Add the salt and continue blending until the butter is well incorporated.
• Drizzle the hollandaise over the benedicts. Garnish with black pepper.
• Serve immediately.
• Enjoy!

Steps:

• Heat oven to 350°F.
• Microwave spinach in microwaveable bowl on HIGH 2 min. or just until wilted; drain well.
• Meanwhile, whisk eggs, milk, mayo and pepper in large bowl until blended. Stir in bacon and tomatoes.
• Place 6 toast slices in single layer in 13x9-inch baking dish sprayed with cooking spray. Pour half the egg mixture over toast slices in dish; top with half each of the spinach and cheese. Repeat all layers; cover.
• Bake 40 min. or until knife inserted in center comes out clean and edges of strata are golden brown, uncovering after 30 min.

Steps:

• 1. Preheat oven to 400 F. Spray a baking pan (I use glass) with cooking spray.
• 2. In a mixing bowl, whisk together eggs, milk, sour cream, dash of salt & pepper, and hot pepper sauce to taste (I let the sour cream sit on counter until softened OR blend in food processor with milk and eggs). Set aside.
• 3. Shred cheeses. Combine cheese shreds into one bowl with your hands and then set aside.
• 4. Dice and seed tomatoes (important! the egg bake will be runny if you do not seed tomatoes). Set the tomatoes aside. TIP: if your tomato pieces seem very watery, sprinkle a bit of salt on them to draw out excess liquid (be sure to drain this off before adding to dish)
• 5. Slice about 5 to 6 thin rings off the onion while it's still whole, and set aside, then dice the remainder of the onion.
• 6. Spray a small skillet with cooking spray and turn on heat. Put the diced onions into the pan and sweat them (cook until transparent and a moist). Take onions off the heat.
• 7. In your baking dish, place the bread on the bottom, cutting pieces if necessary, to fit. Sprinkle the bacon bits, tomatoes, diced onion and 1/2 the combined cheese shreds over the bread.
• 8. Pour the egg mixture over all, and top with the sliced rings of onion in a decorative fashion.
• 9. Spray a sheet of aluminum foil large enough to tightly cover dish with a bit of cooking spray (as egg bake will rise and otherwise stick to foil), cover dish tightly with it, and bake for 40-45 mins at 400 F.
• 10. When the timer goes off, remove dish from the oven, and remove foil. The egg bake might still be pretty wet in a small part of the center, and jiggle a bit. This is O.K. Don't attempt to "test" the dish with a toothpick or knife at this point. If you'd like to add some fresh herbs like basil or thyme, you can do so now. Sprinkle the remaining shredded cheese mixture over the top (over herbs, if added), place back into the oven and bake for 10 more minutes, or until cheese is golden and bubbly. The egg bake should tighten up more and stop being "jiggly" at this point. Let sit for about 5-8 minutes before cutting and serving. Enjoy!

Steps:

• Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
• Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
• Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
• Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3-5 minutes more. Garnish with chives, if using, and serve immediately.
• Do Ahead
• Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.

Steps:

• Spread mayo on one side of each slice of toast and cut into small pieces.
• Arrange toast mayo side up in a greased 8 inch square baking dish.
• Top with cheese slices and bacon.
• In a skilled, fry eggs over medium heat until completely set.
• Place eggs over bacon.
• Top with tomatoe slices and set aside.
• In a 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 into squares and serve with lettuce.