Club Sandwich Breakfast Bake

Name: Club Sandwich Breakfast Bake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 10 servings
Cuisine: American
Ingredients: 16 slices sandwich bread; 1 1/2 lb deli turkey; 1 lb bacon; 3 Roma tomatoes; 12 large eggs; 2 1/2 cups whole milk; 3 cups shredded Swiss; 1/2 cup mayonnaise

Layered bread, turkey, bacon, tomato, and eggs baked like a strata.

Prep: 25 min
Cook: 45 min
Serves 10
Difficulty: medium

Layers of bread, turkey, bacon, tomato, and egg custard baked like a strata. Slice into squares — club sandwich energy without stacking ten sandwiches by hand.

648Cal

43gProtein

31gCarbs

38gFat

Ingredients

16 slices sandwich bread
1 1/2 lb deli turkey
1 lb bacon
3 Roma tomatoes
12 large eggs
2 1/2 cups whole milk
3 cups shredded Swiss
1/2 cup mayonnaise

Instructions

Heat the oven: Heat oven to 375°F. Grease a deep 9x13 pan. Toast bread until crisp and lightly spread one side of each slice with a thin layer of mayonnaise—this keeps layers distinct after baking.
Cook bacon and prep layers: Cook bacon until crisp, drain, and crumble. Layer half the bread in the pan, top with half the turkey, bacon, tomato, and Swiss. Repeat layers, finishing with bread on top.
Pour the custard: Whisk eggs, milk, salt, and pepper until smooth. Pour slowly over the layered bread, pressing gently so custard reaches the bottom. Rest 10 minutes so bread absorbs liquid.
Bake until set: Cover with foil and bake 25 minutes. Uncover, top with remaining Swiss, and bake 15 more until center reaches 165°F and top is golden brown.
Rest and garnish: Rest 10 minutes before cutting into squares. Top each portion with shredded lettuce and an extra pinch of bacon if desired. Serve with pickle spears at the line.

Station workflow

Toast bread fully crisp—soft bread turns mushy in the custard.
Drain tomato seeds so excess moisture does not pool in the bake.
Cover for the first half of baking so top cheese does not over-brown before center sets.

Cleanup

Soak the 9x13 with hot water while warm before egg custard dries on.
Wipe mayo smears from prep boards before they mix with bacon grease.

Leftovers

Reheat portions covered at 325°F for 12 minutes; add fresh lettuce after reheating.
Cut leftovers into cubes and pan-fry in butter for crispy breakfast croutons in soup.