Easy Make Ahead Scrambled Eggs Recipe

5 1 2
Easy Make Ahead Scrambled Eggs Recipe
Easy Make Ahead Scrambled Eggs Recipe photo by Taste of Home
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Easy Make Ahead Scrambled Eggs Recipe

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5 1 2
Publisher Photo
When my four sons, one daughter and their families come to visit this egg dish is devoured in a hurry...even if I double it! The Swiss cheese is a nice change from the usual cheddar cheese.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 35 min.

Ingredients

  • 2 cups soft bread cubes (crusts removed)
  • 1-3/4 cups milk
  • 8 eggs, lightly beaten
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons butter or margarine, divided
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/4 cup dry bread crumbs
  • 6 bacon strips, cooked and crumbled

Directions

Combine bread cubes and milk; let stand 5 minutes. Drain, reserving the excess milk. Place bread in a greased 8-in. square baking dish; set aside. Combine eggs and reserved milk; add salt and pepper. Melt 2 tablespoons butter in a large skillet; add egg mixture and cook just until eggs are set. Spoon over bread cubes. Top with Swiss cheese. Melt remaining butter; add bread crumbs.Sprinkle over cheese. Top with bacon. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35 minutes or until heated through. Let stand 5 minutes before cutting. Yield: 8 servings.
Originally published as Make-Ahead Scrambled Eggs in Cookin' Up Country Breakfasts Cookbook 1994, p11

Nutritional Facts

1 piece: 311 calories, 21g fat (11g saturated fat), 260mg cholesterol, 576mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 18g protein.

  • 2 cups soft bread cubes (crusts removed)
  • 1-3/4 cups milk
  • 8 eggs, lightly beaten
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons butter or margarine, divided
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/4 cup dry bread crumbs
  • 6 bacon strips, cooked and crumbled
  1. Combine bread cubes and milk; let stand 5 minutes. Drain, reserving the excess milk. Place bread in a greased 8-in. square baking dish; set aside. Combine eggs and reserved milk; add salt and pepper. Melt 2 tablespoons butter in a large skillet; add egg mixture and cook just until eggs are set. Spoon over bread cubes. Top with Swiss cheese. Melt remaining butter; add bread crumbs.Sprinkle over cheese. Top with bacon. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35 minutes or until heated through. Let stand 5 minutes before cutting. Yield: 8 servings.
Originally published as Make-Ahead Scrambled Eggs in Cookin' Up Country Breakfasts Cookbook 1994, p11

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hdkrazee User ID: 2426779 18116
Reviewed Jul. 23, 2009

"Bet this is great with crumbled, browned sausage too!"

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