This BLT Egg Bake is a delightful twist on the classic BLT sandwich, transforming it into a hearty breakfast or brunch dish that’s perfect for feeding a crowd. Combining crispy bacon, juicy tomatoes, and fresh lettuce with fluffy, cheesy eggs, this bake offers a rich, savory flavor with a touch of freshness from the greens. It’s an easy, one-pan meal that brings together all the beloved elements of a BLT, with the added comfort of a warm, baked casserole. Serve it as a satisfying start to the day or as a centerpiece for a leisurely weekend brunch.
Ingredients:
- 8 slices of bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce (Romaine or iceberg works best)
- 8 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup chopped green onions (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until well combined.
- Assemble the Bake: Spread the crumbled bacon evenly over the bottom of the prepared baking dish. Sprinkle the cherry tomatoes and shredded lettuce over the bacon. Pour the egg mixture over the bacon, tomatoes, and lettuce. Top with shredded cheddar cheese.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
- Garnish and Serve: Remove from the oven and let the bake cool slightly before slicing. Garnish with chopped green onions if desired. Serve warm and enjoy!
This BLT Egg Bake is best enjoyed fresh but can be stored in the refrigerator for up to three days and reheated in the oven or microwave.
