Scrambled Egg Casserole
Submitted by vanmar
Make-ahead egg casserole with milk-soaked bread, Swiss cheese, and crispy bacon. Assemble the night before, bake in the morning. Brunch for four with almost no effort.
YIELD
4 servingsPREP
8 hrsCOOK
30 minREADY
8 hrsThis is the casserole that saves your Saturday morning.
Soak bread cubes in milk, stir in beaten eggs and melted butter, then slide the whole thing into the fridge overnight.
Come morning, layer on Swiss cheese, crumbled bacon, and butter-sauteed bread cubes, then bake until the eggs are set and the cheese is bubbling.
It’s the kind of hands-off brunch dish that feeds a table of four while you’re still pouring coffee.
Kitchen Tips
- Use a sturdy white bread or sourdough for the base. Flimsy sandwich bread dissolves too much during the overnight soak.
- Fry the bacon until extra crispy. It softens slightly in the oven, so you want it to start with serious crunch.
- Let the casserole rest 5 minutes after baking before slicing. It sets up and holds together better.
Ingredients
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.
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