Comida Kraft
Recipe Box

Quick & Easy "BLT" Breakfast Bake

Quick & Easy "BLT" Breakfast Bake is rated 2.7916666666666665 out of 5 by 24.
Prep Time
15
min.
Total Time
7
hr.
15
min.
Servings

8 servings

Make this quick and easy bake the night before and enjoy a twist on a BLT in the morning.

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What You Need

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Make It

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  • 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.
  • Whisk remaining ingredients until 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 knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

Serving Suggestion

Serve with fresh fruit to round out the meal.

Substitute

Prepare using OSCAR MAYER Fully Cooked Bacon.

Substitute

Prepare using KRAFT Shredded Cheddar Cheese.

Note

This easy-to-make morning casserole can be refrigerated up to 24 hours before baking as directed.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 290
Total fat 16g
Saturated fat 8g
Cholesterol 175mg
Sodium 560mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 8g
Protein 17g
% Daily Value
Vitamin A 20 %DV
Vitamin C 6 %DV
Calcium 30 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I had the same issue with the other person below me - it cooked longer than suggested & the... I had the same issue with the other person below me - it cooked longer than suggested & the consistency was just mush and the top was getting burnt at that point! I think if we were to try this one again, I'd suggest using larger slices of bread thats a bit crusty - not so small & moist like you'd get out of a package - use LESS liquid & definitely more bacon. I think this has an overall good flavor, but needs to be re-worked for sure!
Date published: 2007-11-06
Rated 3 out of 5 by from This recipe works much like the idea of bread pudding, try getting your bread a few days in advance... 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.
Date published: 2008-05-01
Rated 4 out of 5 by from We really liked this easy recipe. We really liked this easy recipe. I used an italian loaf bread and THREE tomatos. I left it in the refrigerator for 24 hours and then baked it for 55 min. Perfect! I didn't understand the "overlapping" part of the recipe either so I placed the cut "sandwiches" in the baking pan, sliced tomatos on top, and then continued on with the recipe as it is written. I will definitely make this tasty recipe again.
Date published: 2007-11-09
Rated 4 out of 5 by from I already rated this before reading... 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.
Date published: 2008-01-18
Rated 3 out of 5 by from Mine turned out soggy too. 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.
Date published: 2007-12-29
Rated 1 out of 5 by from I had the exact same issues as below with it being a mush casserole..I to left it in the fridge 24... I had the exact same issues as below with it being a mush casserole..I to left it in the fridge 24 hours and followed the directions exactly. May I ask what bread you used and if you changed any of the directions at all to get it to turn out right? It had a good flavor so I would love to have it work.
Date published: 2007-11-08
Rated 1 out of 5 by from I would give 0 stars if I could. I would give 0 stars if I could. I read previous comments about the sogginess and used significantly less milk than the recipe calls for... And STILL the bread was a soggy, disgusting mess! I even baked it for 20 minutes longer than it called for. I can't believe this recipe made it into Food&Family!
Date published: 2007-12-28
Rated 4 out of 5 by from I made this for dinner last night and it came out perfect. I made this for dinner last night and it came out perfect. No problems with too much liquid. I made it the night before and kept it in the refrigerator for 24 hours - so maybe that made the difference. I didn't add onions.
Date published: 2007-11-07
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