BLT and Chips Casserole

Kettle chips are the secret ingredient in this casserole. They soften duing baking, but the bits that peek out of the mixture get crispy and crunchy. Kids, especially, will love this dish.

BLT and Chips Casserole + enlarge image
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4 users rated this recipe an average rating of 4.5
Makes:
6 servings
Yields:
8 cups
Prep:
20 mins
Bake:
50 mins to 55 mins 350°F
Stand:
10 mins to 15 mins
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BLT and Chips Casserole

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 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)

Directions

  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.

Nutrition Facts

(BLT and Chips Casserole)
    Per serving:
  • 410 kcal cal.,
  • 29 g fat
  • (11 g sat. fat,
  • 3 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 357 mg chol.,
  • 1001 mg sodium,
  • 13 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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