Saturday, October 6, 2012

Swiss Eggs

 
A nice easy weekend morning breakfast idea from my daughter. The hardest part of preparing this was taking the picture! This recipe is for two, so you can double or triple it easily.
Ingredients:
  • 1 cup grated cheese (approx)
  • 4 eggs
  • salt, pepper
  • two slices crumbled, cooked bacon or real bacon bits
  • 1/3 cup milk (approx)
Method:
  1. Slightly grease a small baking dish.
  2. Sprinkle bottom of dish with half of the cheese.
  3. Crack  eggs on top of cheese. Break the yolks and do a light sprinkle of salt and pepper.
  4. Sprinkle with bacon
  5. Top with more cheese
  6. Gently pour milk around the edges, just until the dish is framed with milk.
  7. Bake at 375 F for about 20 minutes or until eggs are solid. Let sit 5 minutes. A larger amount may need 30 minutes.
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10 comments:

  1. Hi! I have tried alot of your recipes and they are always great. I have a question: is that bacon I see in the swiss eggs? If so, I guess you cooked it seperately and then added it to the eggs? Just curious.

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    Replies
    1. Kearnygirl, I forgot to add the bacon to the ingredient list.I've added it now and yes... it's cooked. I like having pre-cooked bacon pieces in the freezer.

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  2. This sounds so easy and good, I am going to try it tomorrow! Thanks.

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  3. Just finished lunch. Used sausage instead of bacon. Quick & easy

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  4. Oh my goodness! This looks so good. I hope I can persuade you to come share this post on my Farm Girl Friday Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/10/farm-girl-blog-fest-3.html

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  5. I just found your yummy blog. I love that your recipes are so fresh and basic. Good home cooking . . . that is the best kind, in my humble opinion. My name is Connie and I feel honored to be following. :)

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  6. What a wonderful breakfast, or even to have for lunch or dinner. I do love eggs, even Egg Beaters or egg whites. xo

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  7. I made this for lunch today! Very yummy, quick, and easy.
    ~Gail

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  8. In my family we refer to this receipe as "Special Eggs". The only ingredient that varies from yours is the addition of little dabs of cream cheese (not whipped) that are added to everything else. They melt as the egg cooks and add a richness to the dish for not too many more calories. We only make these a few times as year - hence the "Special" part of the dish. These are delicious. The key to great scrambled eggs is low heat & slow cooking,

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  9. Great recipe. Ellen it took me at least 39 years to finally realize that scrambled eggs needed slow cooking. The Barefoot contessa taught me that

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