Best Swiss Cheese Egg Bake Recipes

EGG BAKE WITH BACON, ONION AND SWISS CHEESE

Egg Bake with Bacon, Onion and Swiss Cheese image

Please the whole family when you cook this Egg Bake with Bacon, Onion and Swiss Cheese. This savory Egg Bake with Bacon, Onion and Swiss Cheese is made with delicious pretzel sandwich rolls plus three kinds of cheese.

Provided by My Food and Family

Categories Dairy

Time 13h10m

Yield 12 servings

Number Of Ingredients 8

Ingredients

10 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 large onion, halved, thinly sliced
6 pretzel sandwich rolls (3 oz. each), cut vertically into 1/2-inch-thick slices
1-1/2 cups KRAFT Shredded Swiss Cheese
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
2 cups milk
10 eggs
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add onions to drippings in skillet; cook 15 min. or until tender, stirring occasionally.
Layer half each of the pretzel roll slices, onions, bacon and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs and Parmesan. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
Heat oven to 350ºF. Bake casserole, covered, 45 to 50 min. or until knife inserted in center comes out clean, uncovering after 30 min. Let stand 10 min.

Nutrition Facts : Calories 400, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 205 mg, Sodium 590 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 4 g, Protein 19 g

SWISS CHEESE EGG BAKE

Swiss Cheese Egg Bake image

Try this with a fruit bowl, cinnamon rolls and sliced ham for a complete brunch. Kids always seem to love this casserole, at least mine and their friends do! This makes 2 casseroles, but it can easily be halved. I have never frozen it and wonder how it would be to freeze one casserole.

Provided by LAURIE

Categories Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 (10 ounce) cans cream of chicken soup
1 cup milk
4 teaspoons minced onions
1 teaspoon prepared mustard
2 cups swiss cheese, grated
12 eggs
1 loaf French bread, sliced with each slice buttered and cut in half

Steps:

Preheat oven to 350.
Combine soup, milk, onion and mustard all together in a saucepan.
Heat on medium until warm.
Stir in cheese until melted.
Pour 1 cup sauce into each of 2 10x6 baking dishes.
CAREFULLY, break six eggs into the sauce in each pan, 3 down the length of each pan on each side.
Carefully cover all BUT the yolks with the remaining sauce.
Line each side of both pans with the bread slices.
Bake for 20 minutes or until the eggs are to desired doneness.
The eggs will cover themselves as they bake.