Bacon, Swiss and Onion Egg Bake

• 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
• 10 eggs
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook and stir bacon in large skillet on medium heat until crisp.
2. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Discard all but 1 Tbsp.
4. drippings from skillet.
5. Add onions to drippings in skillet; cook 15 min.
6. or until tender, stirring occasionally.
7. Layer half each of the pretzel roll slices, onions, bacon and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
8. Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec.
9. or until softened; whisk until creamy.
10. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended.
11. Whisk in eggs and Parmesan.
12. Pour over ingredients in baking dish; cover with foil.
13. Refrigerate overnight.
14. Heat oven to 350 degrees F. Bake casserole, covered, 45 to 50 min.
15. or until knife inserted in center comes out clean, uncovering after 30 min.
16. Let stand 10 min.

bacon, onion, sandwich rolls, swiss cheese, philadelphia cream cheese, milk, eggs, parmesan cheese

Taken from www.kraftrecipes.com/recipes/bacon-swiss-onion-egg-bake-181543.aspx (may not work)