6 eggs
12 waffles
1 1/2 c. milk
1 c. natural Swiss (shredded)
6 bacon slices (crumbled)
11 oz. can condensed cheddar cheese soup
1/2 tsp. onion powder

Place 6 waffles in bottom of greased 13 x 9 inch pan. Sprinkle Swiss cheese and bacon evenly over waffles. Top with remaining 6 waffles. In bowl, combine eggs, milk, soup and onion powder. Pour over all waffles. Cover and refrigerate overnight. Bake uncovered at 325 degrees for 55 to 60 minutes or until brown. Let stand 10 minutes. Serves 6.