Bacon, Mushroom & Swiss Toasts - Kraft Recipes Top
Comida Kraft
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Bacon, Mushroom & Swiss Toasts

Prep Time
Total Time

4 servings

You've heard of French toast? Meet its savory cousin, Swiss toast. It's dipped in cheese, baked and topped with bacon, mushrooms and Swiss cheese.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Mix cream cheese and egg with mixer until blended. Gradually beat in milk. Add 2 Tbsp. parsley; mix well. Pour into shallow dish.
  • Dip bread slices, 1 at a time, in cream cheese mixture, turning to evenly coat both sides of each slice. Place on parchment-covered rimmed baking sheet. Bake 15 to 20 min. or until golden brown, turning after 8 min.
  • Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add onions to reserved drippings; cook and stir 2 to 3 min. or until crisp-tender. Add mushrooms; cook 5 min. or until tender, stirring occasionally. Stir in bacon and remaining parsley.
  • Top bread slices with mushroom mixture and Swiss cheese; bake 3 to 4 min. or until cheese is melted.

Special Equipment Needed

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Dressing.

Make Ahead

Bread slices can be soaked in cream cheese mixture ahead of time. Refrigerate up to 24 hours before using to prepare recipe as directed.


Prepare using your favorite variety of fresh mushrooms.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 380
Total fat 24g
Saturated fat 12g
Cholesterol 115mg
Sodium 470mg
Carbohydrate 24g
Dietary fiber 2g
Sugars 6g
Protein 18g
% Daily Value
Vitamin A 20 %DV
Vitamin C 8 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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