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My review
Swiss Cheese Scramble
43
JEANIE BEAN
"A family favorite that can be prepared the day before and baked the next morning."
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Ingredients
50 m servings 1008Original recipe yields 6 servings (6 to 8 servings)
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- US
- Metric
Directions
{{model.addEditText}} Print- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, Combine the bread cubes and milk. Drain after 5 minutes. In a separate bowl, beat together milk, eggs, salt and pepper.
- In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Add the egg mixture and scramble until soft. Do not fully cook. Add the soaked bread cubes and turn into a greased 9x13 inch baking pan. Sprinkle shredded cheese on top of casserole. In a small bowl, stir together butter and bread crumbs. Sprinkle this mixture over the cheese and then top with the bacon. Cover and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 40 minutes. Serve warm.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 1617 Ratings
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Most helpful positive review
11/4/2008
Awesome! I have never had to pass out so many recipies. I added two cups of bread cubes, for the same reason some have stated before and I added my secret scrambled egg ingredient...two tablespo...
Most helpful critical review
3/7/2006
we are very disappointed with this recipe. i wanted to use up some swiss cheese i had on hand and thought this would be a nice change for a dinner. first, it took much, much longer to prepare ...
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11/4/2008
Awesome! I have never had to pass out so many recipies. I added two cups of bread cubes, for the same reason some have stated before and I added my secret scrambled egg ingredient...two tablespo...
6/14/2001
I make this dish quite frequently & it is wonderful! To simplify things I use a can of real bacon bits & use sliced cheese when I don't have shredded on hand.
5/30/2005
I wanted to serve this to a group of 40 people so I tried it out first for a small brunch. Everyone really liked it but thought a little kick would make it even more delicious. I will serve Ta...
7/31/2001
This was really wonderful but I didn't use as much cheese. I really liked fixing it the night before.
12/27/2009
This is just an awesome recipe. I made 2 days ahead and it was fine. Couple of tips....recipe calls for 16 oz of swiss. I used 6 oz and it was plenty. Also, double the bread as suggested by o...
11/27/2002
Very tasty. Takes longer to prepare than indicated in the recipe, though. For instance, I grated the cheese instead of buying it pre-grated. Also, I don't have a pan that can cook a pound of bac...
7/6/2008
This was really light and custardy and had alot of flavor from the bacon. I cooked the bacon in the microwave oven and instead of scrambling the eggs in butter, I used a little of the bacon gre...
6/29/2003
This was the best! I used 2 cups of bread cubes - 1 did not seem enough. I also used phony bacon, and half the cheese. Everyone loved it for brunch. This is a easy one and a keeper!!