Vintage Recipes: Swiss and Bacon Squares

The inspiration for this recipe came from a vintage recipe card:

Figuring out when the recipe came out? Not so easy. Finding the booklet it came out of, “The Bisquick No Time to Cook Summer Recipe Book, Volume III,” isn’t easy to find, though I saw remarks of a 1980 edition; maybe the mid to late 1970s seems more in line.

It’s like a breakfast casserole combined with shortbread and a quiche. It’s quite tasty and not hard at all to make up.

The only pain is cooking bacon. Every time I go to cook up a package of bacon, I remember why I hate it: The house and I stink after, the grease coats everything, and so much cleanup. Although tasty, for sure. This would be a smash recipe for a holiday breakfast or brunch. It is true Americana food, and satisfying in taste. The boys loved it and called it “Breakfast Pizza”. They even loved it cold later that day as a snack.

Swiss and Bacon Squares


  • 2 cups Bisquick baking mix
  • ½ cup cold water
  • 8-ounces Swiss cheese, sliced
  • 1 pound package bacon, fried till crispy, drained, chopped fine
  • 4 large eggs
  • ½ cup milk
  • ½ tsp granulated onion


Cook bacon until crispy, then drain well on paper towels. I prefer to wrap it up in fresh paper towels and roll it tight to remove as much grease as possible. Let cool and chop finely.

Meanwhile, reheat oven to 425° and oil a 9″ x 13″ glass baking dish.

Add the cold water to the Bisquick mix and stir with a spoon until it comes together. Lightly flour a work surface, knock the dough out, and knead it till smooth.

Roll out to about 14″ x 10″, place into the pan, and gently press up the extra inch or so on the side.

Place the cheese slices on top, overlapping if necessary. Sprinkle the bacon on top evenly.

In a bowl, whisk the eggs, milk, and onion together and pour gently over the top.

Bake for about 20 minutes, till the center is set (I like my eggs a little softer, so I pulled at 20; if you want the center fully set, I would say 25 minutes).

Let rest for 5 minutes, then slice and serve warm.


If I were to make this again, I would buy a package of pre-cooked bacon slices, heat them up quickly, and then chop them up. It would prevent all the mess of cooking bacon.