BLT Breakfast Bake


  • 8 slices bread
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 4 green onions, thinly sliced, divided
  • 7 slices bacon, cooked until crisp, drained and crumbled
  • 2 large tomatoes, thinly sliced
  • 6 eggs
  • 3 cups milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce


  1. Arrange 4 slices of bread on work surface. Sprinkle with half of cheese, half of onions, and crumbled bacon.
  2. Top with remaining bread slices, and cut each sandwich in half, crosswise.
  3. Arrange sandwich halves, overlapping, alternating with tomato slices, in greased 13x9-inch baking dish.
  4. 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.
  5. Preheat oven to 350 degrees.
  6. Remove cover from baking dish; sprinkle casserole with remaining 3/4 cup shredded cheese and remaining sliced green onions.
  7. Bake 50 minutes to 1 hour or until center is set.
  8. Remove from oven and let stand 10 minutes before cutting into pieces to serve.


Yields: 8 servings

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