BLT & Chips Casserole

By LRay

Better Homes & Garden, August 2013, page 108.

Nutrition Facts (BLT and Chips Casserole) Servings Per Recipe 6,
cal. (kcal) 410,
Fat, total (g) 29,
chol. (mg) 357,
sat. fat (g) 11,
carb. (g) 13,
Monosaturated fat (g) 12,
Polyunsaturated fat (g) 3,
Trans fatty acid (g) 0,
fiber (g) 1,
sugar (g) 3,
pro. (g) 25,
vit. A (IU) 1562,
vit. C (mg) 13,
Thiamin (mg) 0,
Riboflavin (mg) 1,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 66,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 1001,
Potassium (mg) 630,
calcium (mg) 313,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 10 eggs
• 3/4 cup whole milk
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 3 cups kettle cooked potato chips (3 ounces)
• 3 cups fresh arugula, shredded
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups cherry tomatoes, halved
• 10 strips of bacon, coarsely chopped; crisp-cooked and drained
• 1/4 cup snipped fresh basil
• Arugula, snipped fresh parsley and/or cherry tomatoes, halved (optional)

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish; set aside. In a large mixing bowl, whisk together eggs and milk. Add salt and cayenne. Gently fold in the potato chips, making sure they are completely covered by the egg mixture. Stir in arugula, cheese, cherry tomatoes, bacon, and basil. Transfer to the prepared baking dish.

2. Bake about 50 minutes until golden brown and a knife inserted near the center comes out clean. Let stand 10 to 15 minutes.

3. Top with additional arugula, parsley and cherry tomatoes.