June 17, 2009

BLT Casserole

5 slices toast
1/4 cup mayonnaise
1(12 ounce)package bacon, cooked and crumbled
4 slices American cheese
3 eggs, scrambled
1 medium tomato, chopped
2 tablespoons butter or margarine
2 tablespoons country gravy mix
1 cup milk
1 cup cheddar cheese, shredded
1/4 cup sweet onion, diced
shredded lettuce

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.

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