Swiss Cheese Scramble Recipe -
Swiss Cheese Scramble Recipe
  • READY IN 50 mins

Swiss Cheese Scramble

Recipe by  

"A family favorite that can be prepared the day before and baked the next morning."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, Combine the bread cubes and milk. Drain after 5 minutes. In a separate bowl, beat together milk, eggs, salt and pepper.
  3. In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Add the egg mixture and scramble until soft. Do not fully cook. Add the soaked bread cubes and turn into a greased 9x13 inch baking pan. Sprinkle shredded cheese on top of casserole. In a small bowl, stir together butter and bread crumbs. Sprinkle this mixture over the cheese and then top with the bacon. Cover and refrigerate overnight.
  4. The next morning, preheat oven to 350 degrees F (175 degrees C).
  5. Bake in preheated oven for 40 minutes. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2008

Awesome! I have never had to pass out so many recipies. I added two cups of bread cubes, for the same reason some have stated before and I added my secret scrambled egg ingredient...two tablespoons of whatever mustard you like. It doesn't taste mustardy at all but give the eggs such a depth of flavor! Its good reheated too. Love this and my boys are already begging for me to make more!

Most Helpful Critical Review
Mar 08, 2006

we are very disappointed with this recipe. i wanted to use up some swiss cheese i had on hand and thought this would be a nice change for a dinner. first, it took much, much longer to prepare than stated and i even had my husband helping me. second, it called for too much cheese. maybe half the amount and change the type to mozzarella and it would be better? third, the bread crumbs on top made for a strange texture. all in all, it was edible. and i'm very disappointed since the ingredients aren't exactly cheap. all the 5 star ratings were very misleading on this one.

Feb 08, 2004

I make this dish quite frequently & it is wonderful! To simplify things I use a can of real bacon bits & use sliced cheese when I don't have shredded on hand.

Dec 26, 2003

Served this at a ladies' brunch and it received rave reviews!

May 30, 2005

I wanted to serve this to a group of 40 people so I tried it out first for a small brunch. Everyone really liked it but thought a little kick would make it even more delicious. I will serve Tabasco on the side. I also added a little more bread, less cheese and added green onions. I am also going to do a sausage one for the group I'm serving.

Dec 26, 2003

This was really wonderful but I didn't use as much cheese. I really liked fixing it the night before.

Dec 29, 2009

This is just an awesome recipe. I made 2 days ahead and it was fine. Couple of tips....recipe calls for 16 oz of swiss. I used 6 oz and it was plenty. Also, double the bread as suggested by others. I covered with foil while baking. Finally, next time I make I will definitely cut way back on the butter.

Oct 29, 2003

Very tasty. Takes longer to prepare than indicated in the recipe, though. For instance, I grated the cheese instead of buying it pre-grated. Also, I don't have a pan that can cook a pound of bacon all at once so cooking it in batches makes for a longer preparation time.


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  • Calories
  • 1008 kcal
  • 50%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 529 mg
  • 176%
  • Fat
  • 78.5 g
  • 121%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 48.1 g
  • 96%
  • Sodium
  • 1205 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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