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Cheese Croutons

 Cheese Croutons
This old family recipe is very popular. We also use these croutons to top our favorite Italian Wedding Soup. Leftover croutons can be frozen and reheated in a 450° oven for 5 minutes or until heated through.—Anita DelSignore, North Fort Myers, Florida
16 ServingsPrep: 15 min. Bake: 35 min. + cooling


  • 3 eggs
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/4 cup all-purpose flour
  • 2 tablespoons grated Romano cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1/4 teaspoon baking powder


  • In a large bowl, beat eggs. In another bowl, combine the remaining
  • ingredients; gradually add to eggs. Spread evenly into a parchment
  • paper-lined 9-in. square baking pan.
  • Bake at 350° for 25-30 minutes or until lightly browned. Cool for
  • 10 minutes before removing from pan; cut into 1-in. cubes. Increase
  • temperature to 450°. Place cubes on an ungreased baking sheet.
  • Bake 10 minutes longer, turning once. Transfer to a wire rack to
  • cool completely. Yield: 4 cups.
Nutritional Facts: 1/4 cup equals 75 calories, 5 g fat (3 g saturated fat), 53 mg cholesterol, 70 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.