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Quick & Easy "BLT" Breakfast Bake




Source of Recipe


Kraft


List of Ingredients




8 slices bread
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
4 green onions, chopped, divided
7 slices OSCAR MAYER Bacon, cooked, drained and chopped
2 large tomatoes, thinly sliced
6 eggs
3 cups milk
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. Worcestershire sauce


Recipe



ARRANGE half of the bread slices on work surface. Sprinkle with half each of the cheese and onions; sprinkle with bacon. Top with remaining bread slices. Cut each sandwich in half, crosswise. Arrange sandwich halves, overlapping, alternating with tomato slices, in greased 13x9-inch baking dish.
BEAT eggs, milk, mustard and Worchestershire sauce with wire whisk until well blended; pour over ingredients in baking dish. Cover and refrigerate at least 6 hours or up to 24 hours.
PREHEAT oven to 350ºF. Remove cover from baking dish; sprinkle casserole with remaining 3/4 cup cheese and remaining green onions. Bake 50 min. to 1 hour or until center is set. Remove from oven. Let stand 10 min. before cutting into pieces to serve.