Recipe By JEANIE BEAN
Rating
Published Apr 2nd
Prep 10m Cook 40m Additional - Ready In 50m
Servings 6 to 8 servings Calories 1007.5

A family favorite that can be prepared the day before and baked the next morning.

Recipe Ingredients

  • 1 pound bacon
  • 1 cup bread cubes
  • 2 ¾ cups milk
  • 12 eggs
  • salt and pepper to taste
  • ¼ cup butter
  • 1 pound Swiss cheese, shredded
  • 4 teaspoons butter, melted
  • 1 cup dry bread crumbs

Cooking Directions

  1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  2. 2 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.
  3. 3 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.
  4. 4 The next morning, preheat oven to 350 degrees F (175 degrees C).
  5. 5 Bake in preheated oven for 40 minutes. Serve warm.

Nutrition Facts

  • Calories 1007.5
  • Carbohydrate 26.4 g
  • Cholesterol 528.6 mg
  • Fat 78.5 g
  • Fiber 1 g
  • Protein 48.1 g
  • Saturated Fat 36 g
  • Sodium 1204.7 mg
  • Sugar 8.4 g

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Reviews

  1. 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 others. I covered with foil while baking. Finally next time I make I will definitely cut - Read more ...
  2. 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 tablespoons of whatever mustard you like. It doesn't taste mustardy at all but give the eggs such a depth of flavor! - Read more ...
  3. 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 grease. I used half and half too. I prepared this the night before for company and they really - Read more ...
  4. 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 than stated and i even had my husband helping me. second it called for too much cheese. - Read more ...
  5. 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 Tabasco on the side. I also added a little more bread less cheese and added green - Read more ...
  6. 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.
  7. This was really wonderful but I didn't use as much cheese. I really liked fixing it the night before.
  8. Served this at a ladies' brunch and it received rave reviews!
  9. 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!!
  10. 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 bacon all at once so cooking it in batches makes for a longer preparation time.
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