BLT Egg Bake

[Roxy]

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

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. Yield: 4 servings.