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Make-Ahead Scrambled Eggs Recipe
|Bread cubes||2 Cup (32 tbs), crust removed|
|Milk||1 3⁄4 Cup (28 tbs)|
|Eggs||8 , beaten|
|Butter/Margarine||3 Tablespoon, divided|
|Shredded swiss cheese||16 Ounce (2 Cups)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Bacon strips||6 , cooked and crumbled|
Serving size: Complete recipe
Calories 3358 Calories from Fat 2094
% Daily Value*
Total Fat 237 g364%
Saturated Fat 131.4 g657.1%
Trans Fat 0 g
Cholesterol 2263.1 mg
Sodium 4537.2 mg189%
Total Carbohydrates 103 g34.3%
Dietary Fiber 2.7 g11%
Sugars 34.6 g
Protein 201 g402.5%
Vitamin A 144.8% Vitamin C
Calcium 441.8% Iron 68.5%
*Based on a 2000 Calorie diet
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 325° for 35 minutes or until heated through.
Let stand 5 minutes before cutting.