Swiss Scrambled Eggs
Swiss Scrambled Eggs is an moderately easy dinner. Made with 2 c. soft bread cubes (no crust), 1 3/4 c. milk, 8 eggs, slightly beaten, salt and pepper to taste and 1/4 c. butter, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Soak bread cubes in milk.
Drain after 5 minutes, saving milk. Combine eggs, salt, pepper and milk strained from bread cubes. Melt 2 tablespoons butter in pan and scramble eggs only until soft. Add soaked bread cubes.
Place in buttered 9-inch square dish. Arrange cheese slices over top.
Melt remaining butter with dry bread crumbs and sprinkle over cheese.
Top with bacon.
Place in hot oven at 400Β° until cheese bubbles (about 15 minutes if dish is cold; can make day ahead).
Serves 6.
π· Perfect Pairings
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