Scrambled Egg Casserole
2 c. soft bread cubes
1 cup of milk
½ pound of bacon
3 T. Butter
Salt and Pepper to Taste
½ t. seasoning salt
¼ lb. Swiss cheese sliced
½ c. Ritz crackers
2 T. Butter
Soak bread in milk and set aside
Fry bacon, drain and crumble
Scramble eggs – very lightly in butter.
Add bread cubes and scramble to combine.
Season with salt and pepper.
Put into 8 x 8 greased baking dish and sprinkle with seasoned salt.
Lay Swiss cheese slices on top.
Brown Ritz crackers in 2 T. of butter and add bacon.
Sprinkle on Top of cheese.
You can cook it now at 400 degrees in oven for 15 minutes or place in the frig and bake in the morning.
We always double the recipe and bake in a 9 x 13 oven proof dish.
Cube 8 slices of bread – put half in bottom of 9 x 13 casserole dish.
Cube 2 8 oz. packages of cream cheese- place on top of bread.
Put the rest of the bread on top.
Now beat up 12 eggs and combine with 1/3 cup of maple syrup and 2 cups of milk.
Pour the egg mixture over the bread and cream cheese.
Cover and refrigerate over night.
Bake at 375 degrees for 45 minutes.
Scramble up a bunch of eggs, Add ham, green onions, green pepper, tomatoes, bacon (pre-cook), sausage (pre-cook), whatever you have laying around. Cook it all up and mix together with a bag of hash browns (any style).
You can top with cheese or salsa.