Recipes // Main Dish Beef and Pork // BLT and Chips Casserole

BLT and Chips Casserole


Chef Chadwick Boyd


  • 10 eggs
  • ¾ cup whole milk
  • 1 tsp. kosher salt
  • ¼ tsp. cayenne pepper
  • 3 cups kettle-cooked potato chips (3 oz.)
  • 3 cups fresh arugula, shredded
  • 1½ cups shredded sharp cheddar cheese
  • 1½ cups cherry tomatoes, halved
  • 10 strips bacon, coarsely chopped and crisp-cooked
  • ¼ cup fresh basil, chopped


  1. Preheat oven to 350°F. Lightly grease a 2-quart baking dish; set aside.
  2. In a large mixing bowl whisk together eggs and milk. Add salt and cayenne. Gently fold in the potato chips until completely covered by egg mixture.
  3. Stir in shredded arugula, cheddar cheese, cherry tomatoes, bacon, and basil. Transfer to prepared baking dish.
  4. Bake 50 minutes or until golden brown and a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes.
  5. Top with arugula and cherry tomatoes before serving.
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