Breakfast/brunch

Quick & Easy "BLT" Breakfast Bake

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Quick & Easy "BLT" Breakfast Bake recipe

photo by:kraft

Make breakfast the night before and enjoy this twist on a BLT in the morning.

time

prep:

15 min

total:

7 hr 15 min

servings

total:

8 servings

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What You Need

slices bread

1-1/2

cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

green onions, chopped, divided

slices OSCAR MAYER Bacon, cooked, chopped

large tomatoes, thinly sliced

eggs

cups milk

Tbsp. GREY POUPON Dijon Mustard

Tbsp. Worcestershire sauce

Make It

COVER 4 bread slices evenly with half each of the cheese and onions; top with bacon and remaining bread slices. Cut sandwiches in half. Arrange alternately with tomato slices n 13x9-inch baking dish sprayed with cooking spray

BEAT remaining ingredients with whisk until well blended; pour over ingredients in baking dish. Refrigerate 6 hours.

HEAT oven to 350ºF. Sprinkle remaining cheese and onions over ingredients in baking dish. Bake 50 min. to 1 hour or until center is set. Let stand 10 min. before serving.

Kraft Kitchens Tips

Serving Suggestion

Serve with fresh fruit to round out the meal.

Substitute

Prepare using OSCAR MAYER Fully Cooked Bacon.

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dwestp01

posted:12/31/2011

I have a similar recipe that I've used for years but this one does offer a different flavor. The only thing is I could not find the cheese they listed anywhere in our city so I just used regular shredded cheddar.

kelieandjeff

posted:12/29/2008

horrible - very mushy and gross. had to throw the whole thing out - there is no way that the picture came from this recipe

hiya071

posted:11/12/2008

Made this for Christmas brunch. Delicious! Hubby thought the bread was too soft, so last time I toasted the bread first and he was pleased. Very simple, and filling.

alison4123

posted:11/4/2008

I made this for a women's breakfast, was a hit with all the women!

Jes1977

posted:5/1/2008

This recipe works much like the idea of bread pudding, try getting your bread a few days in advance and letting it get "stale". This way it will still hold up under the custard. And if you dont like wostshire then just dont use it. The biggest thing is the bread, also try getting like french bread or sliced texas toast. I know that some places sell it. You will probably have better luck the thicker your bread is.

a cook

posted:1/22/2008

It is great when you are having company for breakfast just make the night before and pop into over when you get up and it ready to eat.

Mirauda_99

posted:1/22/2008

The bread was soggy and it wasn't that great. I probably won't make it again. It wasn't terrible though.

huntitcookit

posted:1/18/2008

I already rated this before reading... I used firm sourdough bread. I cut the slices in half then set them side by side overlapping each other to fit the pan instead of stacking. In refrigerator 5 hours. Baked in glass pan. Mine was firm texture. Not all the bread was soaked in egg for a toasty top. I slowly poured eggs over the top of the bread to spread it evenly.

brightwb

posted:1/9/2008

Soggy and mushy. Terrible. The onions too overpowering. Not worth the trouble to make. My husband and I threw it out, it was that bad!

zbernie

posted:12/29/2007

Mine turned out soggy too. And I also had difficulty understanding the instructions. If I had to do over, I would add tarragon and only dip the bread in the egg/milk mixture. Then spray coat the pan. Maybe use Italian diced tomatoes instead and sausage? The worchestershire sauce made it taste ... odd. Interesting idea though.