Scrambled Egg Casserole
Yield
4 servingsPrep
8 hrsCook
30 minReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups, cubed |
bread
small |
*
|
| 1 | cup |
milk
|
|
| 8 | large |
eggs
|
|
| 2 | tablespoons |
butter
melted and cooled |
|
| ½ | pound |
swiss cheese
sliced |
|
| 10 | slices |
bacon
fried and crumbled |
|
| 1 ½ | cups, cubed |
bread
soft, sauteed in butter |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups, cubed |
bread
small |
*
|
| 237 | ml |
milk
|
|
| 8 | large |
eggs
|
|
| 3E+1 | ml |
butter
melted and cooled |
|
| 226.8 | g |
swiss cheese
sliced |
|
| 1E+1 | slices |
bacon
fried and crumbled |
|
| 1.5 | cups, cubed |
bread
soft, sauteed in butter |
*
|
Directions
Mix milk with bread and set aside to soak.
Mix eggs lightly with beater and add butter.
Combine with milk and bread.
Pour into 2 quart greased baking dish (9 x 13 inch).
Refrigerate overnight.
When time to bake:
Layer cheese, bacon, and bread cubes.
Bake at 400℉ (200℃) for 25 to 30 minutes or until set.
