This play on the classic BLT takes the traditional sandwich and turns it into a baked casserole. The recipe below is a play on a savory bread pudding or strata, flavored with smoky bacon and ripe tomato.
Of course, you can't have a BLT without potato chips. Crunchy kettle chips are crumbled over the top of this casserole to give it a crispy crunch you'll love. Experiment with using other flavors of chips, like salt and vinegar, to add even more flavor to this delicious casserole.
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Cooktop Cove
BLT Casserole
6
20 minutes
50 minutes
1 hour, 10 minutes
10 eggs
3/4 cup whole milk
3 cups day-old bread, torn into bite-sized pieces
3 cups baby spinach
1 1/2 cups cherry tomatoes, quartered
10 strips cooked bacon, coarsely chopped
1 cup plain kettle chips, crushed
Salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit. Lightly grease a casserole dish with oil or butter and set aside.
Whisk the eggs and milk together in a bowl. Season with salt and pepper to taste.
Place the bread in the casserole dish. Pour the egg and milk mixture over the top and let stand for 5 minutes.
Add the spinach, tomatoes and bacon to the dish. Toss to combine. Cover with foil and bake for 40 minutes.
Remove the foil and scatter the crushed kettle chips over the top of the casserole. Return to the oven and bake for 10 more minutes.
Remove the casserole from the oven. Allow to stand about 10 minutes before serving.
