Super Sunday BLT Egg Bake
|1/8 c||skim or lowfat milk|
|1/4 c||low fat or fat free sour cream|
|5-6 slc||bread, toasted or stale and dried|
|1/4 tsp||salt and pepper|
|1 dash(es)||hot pepper sauce|
|1/2 c||part-skim mozzarella cheese|
|1/2 c||reduce fat cheddar cheese|
|1/4 c||bacon bits|
Pinched by Chell1976, and 61 more.
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DirectionsPreheat oven to 400 F. Spray a baking pan (I use glass) with cooking spray.In a mixing bowl, whisk together eggs, milk, sour cream, dash of salt & pepper, and hot pepper sauce to taste (I let the sour cream sit on counter until softened OR blend in food processor with milk and eggs). Set aside.Shred cheeses. Combine cheese shreds into one bowl with your hands and then set aside.Dice and seed tomatoes (important! the egg bake will be runny if you do not seed tomatoes). Set the tomatoes aside. TIP: if your tomato pieces seem very watery, sprinkle a bit of salt on them to draw out excess liquid (be sure to drain this off before adding to dish)Slice about 5 to 6 thin rings off the onion while it's still whole, and set aside, then dice the remainder of the onion.Spray a small skillet with cooking spray and turn on heat. Put the diced onions into the pan and sweat them (cook until transparent and a moist). Take onions off the heat.In your baking dish, place the bread on the bottom, cutting pieces if necessary, to fit. Sprinkle the bacon bits, tomatoes, diced onion and 1/2 the combined cheese shreds over the bread.Pour the egg mixture over all, and top with the sliced rings of onion in a decorative fashion.Spray a sheet of aluminum foil large enough to tightly cover dish with a bit of cooking spray (as egg bake will rise and otherwise stick to foil), cover dish tightly with it, and bake for 40-45 mins at 400 F.When the timer goes off, remove dish from the oven, and remove foil. The egg bake might still be pretty wet in a small part of the center, and jiggle a bit. This is O.K. Don't attempt to "test" the dish with a toothpick or knife at this point. If you'd like to add some fresh herbs like basil or thyme, you can do so now. Sprinkle the remaining shredded cheese mixture over the top (over herbs, if added), place back into the oven and bake for 10 more minutes, or until cheese is golden and bubbly. The egg bake should tighten up more and stop being "jiggly" at this point. Let sit for about 5-8 minutes before cutting and serving. Enjoy!