Make-Ahead Scrambled Eggs
|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|
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.