Swiss Cheese Egg Bake Recipes

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.

Steps:

• In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of the bread slices, overlapping as needed. Brush bread in dish with mustard. Top evenly with ham and Swiss cheese, overlapping as needed. Top with remaining bread slices, arranging them over first layer of bread slices to make sandwiches.
• In medium bowl, beat eggs and milk with wire whisk until well blended. Carefully pour over sandwiches. Cover; refrigerate at least 1 hour but no longer than 12 hours.
• Meanwhile, in small bowl, mix Parmesan cheese, bread crumbs, parsley and butter. Set aside.
• Heat oven to 375°F. Sprinkle crumb topping over casserole. Bake uncovered 30 to 35 minutes or until sandwiches are puffed and golden brown.

Steps:

• Grease a 9-inch baking dish.
• Cut and fit the potato patties into the bottom of the pie plate; press firmly, then brush with melted butter.
• Bake at 425 degrees for about 20 minutes; remove from oven.
• Reduce oven temperature to 350 degrees.
• Sprinkle with grated cheese, ham and mushrooms.
• In a small bowl whisk together eggs with whipping cream, seasoned salt and black pepper, then pour over the pie.
• Bake for 30-40 minutes or until center is set.
• Let stand for 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Cook ground beef and sausage in a large, deep skillet until well browned, about 5 minutes. Drain fat. Stir in pasta sauce. Bring to a simmer.
• While sauce is simmering, bring a large pot of salted water to a boil over high heat. Stir in the egg noodles. Boil until cooked through, but is still firm to the bite, about 5 minutes. Drain well.
• Spoon half of the meat sauce into the prepared baking dish. Top with half of the cooked noodles, and 1 1/2 packages of cheese slices. Repeat with remaining sauce, noodles, and cheese.
• Place uncovered dish in preheated oven. Bake, until cheese is melted and browned, about 40 minutes. Let stand 5 minutes before serving.

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.
• In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
• The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Steps:

• Preheat oven to 350 degrees.
• Sprinkle cheese over the bottom of a well buttered 11x7" baking dish.
• Break eggs over cheese (yolks should be intact) so they are evenly spaced throughout the pan.
• Mix cream, mustard, salt and cayenne and pour evenly over the pan.
• Dot with butter.
• Bake for 15 minutes or longer, as needed.

Steps:

• Preheat oven to 350°. Whisk together eggs, milk, salt and nutmeg. Sprinkle cheese and ham into a greased 13x9-in. baking dish or pan; pour in egg mixture. Sprinkle croissant pieces over top., Bake, uncovered, until puffed and golden brown, 35-40 minutes. Sprinkle with chives. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
• Bake 50 minutes, or until chicken is no longer pink and juices run clear.