Bacon Swiss Squares

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bacon Swiss Squares to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bacon Swiss Squares, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• (PICTURED BELOW)
• agarita vaughan, fairbury, illinois
• Not only does this scrumptious breakfast pizza
• come together easily, but it’s a cinch to double the
• ingredients when I’m cooking for an extra-large
• event. Biscuit mix makes it convenient, and the
• combination of eggs, bacon and Swiss cheese
• keeps guests coming back for more.
• 2 cups biscuit/baking mix
• 1/2 cup cold water
• 8 ounces sliced Swiss cheese
• 1 pound sliced bacon, cooked and
• crumbled
• 4 eggs, lightly beaten
• 1/4 cup milk
• 1/2 teaspoon onion powder
• 1 In a large bowl, combine the biscuit mix
• and water; stir 20 strokes. Turn onto a
• floured surface; knead 10 times. Roll into a
• 14-in. x 10-in. rectangle.
• 2 Place on the bottom and 1/2 in. up sides of
• a greased 13-in. x 9-in. x 2-in. baking dish.
• Arrange cheese over dough. Sprinkle with
• bacon. In a large bowl, whisk eggs, milk
• and onion powder; pour over bacon.
• 3 Bake at 425° for 15-18 minutes or until a
• knife inserted near the center comes out
• clean. Cut into squares; serve immediately.
• Yield: 12 servings.
• GLAZED APPLES AND SAUSAGE
• (PICTURED ABOVE)
• jennie wible, hamilton square, new jersey
• I dress up hearty pork sausage links with sliced
• tart apples, chopped onion and brown sugar to
• make this morning mainstay. I fix the full-flavored
• side dish when hosting brunch at home.
• 2 pounds uncooked pork sausage links
• 2 large tart apples, peeled and sliced
• 1 large onion, chopped
• 1/3 cup water
• 1/4 cup packed brown sugar
• 1 Cook the sausage according to package

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar

Step 2: Technique & Execution

Cook over medium heat for 5-8 minutes, stirring occasionally

Step 3: Technique & Execution

Add the sausage; heat through

Step 4: Technique & Execution

Yield: 8 servings

Step 5: Technique & Execution

BUFFET SCRAMBLED EGGS elsie beachy, plain city, ohio These are my favorite scrambled eggs

Step 6: Technique & Execution

The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist