Saturday, September 8, 2012

Bacon Egg Bake

Who wants brunch?  Maybe a little snack while we watch Game Day together?

Bacon Egg Bake
1/4 C mayonnaise - light or olive oil based
5 slices whole grain bread, toasted
4 slices American cheese
12 center cut bacon strips, cooked and crumbled
4 eggs
1 medium tomato, halved and sliced
2 T butter
2 T flour
1/4 tsp salt
1/8 tsp white pepper
1 C skim milk
1/2 cup shredded cheddar cheese
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 the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over tomatoes. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 325° for 10 minutes. Cut in squares; serve with lettuce. Adapted from Taste of Home


1 comment:

  1. That sounds delicious! I found your blog from the WW message boards. Love reading along!


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