“Night Before” Scrambled Eggs Recipe

“Night Before” Scrambled Eggs
Serves 6 to 8 people

This recipe was created by Katie Davin’s Aunt Sue. It was first published in Devon Country Fare (1980) a community cookbook established as a fund-raiser for the Bryn Mawr Hospital (PA), in partnership with the Devon Horse Show and Country Fair. Every recipe was tested three times.

3 slices soft bread, cut into small cubes (about 2 cups)
1 ¾ cups milk
8 eggs, beaten
2 tablespoons butter
Salt and pepper to taste
½ pound Swiss cheese, sliced
8 slices bacon, cooked and crumbled


  1. Combine bread cubes and milk. Soak for 1 hour. Drain, reserve milk.
  2. Combine milk with eggs and whisk together with salt and pepper.
  3. Grease a shallow 9″X13″ baking dish with soft butter or cooking spray.
  4. Melt butter in a large skillet, pour in the eggs and scramble until soft.  Add the bread cubes.
  5. Turn the egg mixture into the prepared baking dish. Top with cheese slices and crumbled bacon.
  6. Cover and refrigerate overnight.
  7. Bake in a preheated 400º oven for 15 minutes or until cheese is melted and bubbly.
  8. Cut in squares to serve.

Katie Davin is an associate professor in the College of Hospitality Management at Johnson & Wales University, Providence, R.I. She is a Certified Hospitality Educator with both a bachelor’s and master’s degree in Hotel Administration from Cornell University.