Blt Casserole Recipes

BLT PASTA

Steps:

• In 4-quart Dutch oven, heat chicken broth, pasta and black pepper to boiling over high heat. Reduce heat to medium; simmer uncovered 11 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Reduce heat to medium-low. Stir in butter until melted. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; stir in tomatoes and bacon. Top with remaining ingredients.

BLT

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

BLT CASSEROLE

Steps:

• Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
• Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
• Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
• Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3-5 minutes more. Garnish with chives, if using, and serve immediately.
• Do Ahead
• Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.

BLT CASSEROLE

Steps:

• 1. Place the apple wood bacon on a wire rack, on top of a cookie sheet, and bake at 400 degrees for 20-30 minutes til cooked, but not crisp. Slice into ribbons. Don't discard the rendered bacon fat. At the same time, cut each tomato in half and place them on a baking sheet. Rub the tomatoes with olive oil, salt, and pepper, and place them in the oven with the bacon. After 10 minutes, turn the tomatoes and cook for another 10 minutes. They should be done about the same time as the bacon.
• 2. Slice the leeks and shallots into rounds and put in a colander. Run water over them to remove any dirt and pat dry. Sauté in the rendered bacon fat til translucent and remove from pan. Put the remaining bacon fat in a small bowl.
• 3. Chop the slab bacon into ¼ inch cubes and sauté til done, but not crispy.
• 4. Cut the rind off the brie and place the cheese in a bowl with ¼ cup dry white wine. Microwave for 30 seconds at a time and stir until it's smooth enough to pour.
• 5. Lightly grease the casserole dishes with bacon fat.
• 6. Place phyllo on a cutting board, the long way down. Cut into 6 even squares (2 across, 3 down). Place 5 ungreased sheets in the bottom of each casserole dish.
• 7. Distribute the slab bacon evenly among each dish. Place 2 layers of ungreased phyllo over the bacon. Put 2 tbl. dijon on the phyllo and spread evenly. Distribute the leeks evenly over the mustard. Distribute the tomato confit evenly over the leeks. Distribute the ribbons of bacon evenly over the tomato confit. Distribute the brie sauce evenly over the top of each casserole. Place 1 layer of phyllo over each casserole.
• 8. With a pastry brush, brush the bacon fat on the phyllo. Repeat with 4 more layers of phyllo and bacon fat. Bake on a cookie sheet for 15-20 minutes, or until phyllo is browned and casserole is bubbly. Let rest 10 minutes before serving. Makes 6 large servings.

BLT EGG BAKE

Steps:

• Preheat oven to 325°. Spread mayonnaise on 1 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 small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.

BLT CASSEROLE

Steps:

• Fry bacon and set aside.
• Scramble eggs and set aside.
• Toast bread and spread with mayonnaise.
• Cut toast into cubes with a pizza cutter.
• Lay cubes in a 8-in square greased baking dish. Try to keep mayo side up.
• Place crumbled bacon on toast cubes.
• Lay american cheese slices on top of bacon.
• Place scrambled eggs on top of the cheese.
• Cover eggs with the diced tomatoes. Set aside.
• In a saucepan, melt butter. Stir in gravy mix until smooth. Graduallly add milk. Bring to a boil: cook and stir for 2 minutes or until thickened.
• Pour gravy over casserole.
• Sprinkle with shredded cheese and onion.
• Bake, uncovered at 325 for 10 minutes.
• Cut into squares; serve on lettuce.

BAKED BLT DIP RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl combine the sour cream, mayonnaise, and cream cheese. Mix until combined.
• Add in the cooked and crumbled bacon, reserve about 1/4 cup for the topping after the dip comes out of the oven.
• Add in cheddar cheese, 1 diced tomato, and green onions. Stir in well.
• Pour the mixture into a shallow baking dish or a pie pan. Spread evenly in the pan.
• Bake for about 20 minutes or until it starts to bubble around the edge.
• After you remove from the oven, top with additional bacon crumbles, diced tomato, and shredded lettuce.

'BLT' CHEESY EGG BAKE

Steps:

• Heat oven to 350°F.
• Microwave spinach in microwaveable bowl on HIGH 2 min. or just until wilted; drain well.
• Meanwhile, whisk eggs, milk, mayo and pepper in large bowl until blended. Stir in bacon and tomatoes.
• Place 6 toast slices in single layer in 13x9-inch baking dish sprayed with cooking spray. Pour half the egg mixture over toast slices in dish; top with half each of the spinach and cheese. Repeat all layers; cover.
• Bake 40 min. or until knife inserted in center comes out clean and edges of strata are golden brown, uncovering after 30 min.