BLT EGG BAKE

BLT EGG BAKE 1/4 cup mayonnaise 5 slices bread, toasted 4 slices process American cheese 12 bacon strips, cooked and crumbled 2 tablespoons butter 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup 2% milk 4 large eggs 1 medium tomato, halved and sliced 1/2 cup shredded cheddar cheese 2 green onions, thinly sliced Shredded lettuce Preheat oven to 325°. Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon. In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.