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.
What You Need
Original recipe yields 12 servings
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
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
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.
Balance out this savory egg dish with fresh fruit.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.