Make-Ahead Scrambled Eggs Recipe
Ingredients
| Bread | 2 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| 8 eggs, lightly beaten | ||
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 3 Tablespoon, divided | |
| Shredded Swiss cheese | 2 Cup (16 tbs) | |
| Dry bread crumbs | 1/4 Cup (16 tbs) | |
| 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 325° for 35 minutes or until heated through.
Let stand 5 minutes before cutting.
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.
Chef
