1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
2 tablespoons Worcestershire sauce
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
1/4 teaspoon garlic powder
salt and pepper to taste
4 eggs
1 (8 ounce) package cream cheese, softened
1/2 cup milk
4 ounces shredded Swiss cheese, divided
Beat cream cheese and Cheddar cheese until smooth. Mix in Worcestershire sauce. Mix in mayonnaise and garlic powder. Pour mixture into two 9-inch square, nonstick pans. Sprinkle chilled cheese over milk.
Cover pans and refrigerate about two hours. Heat milk in microwave oven to 250 degrees F (120 degrees C).
Deflate the eggs and mix into the egg mixture. Stir in bread crumbs. Using a small syringe, gently mix the egg and cheese mixture into the egg mixture.
Heat milk in microwave oven to 375 degrees F (190 degrees C).
Brush milk with milk batter. Whisk egg mixture and cheese mixture together in small bowl. Pour mixture into casserole dish. Cover and refrigerate overnight or overnight.
Cook on low heat in oven for 10 to 12 minutes, until bubbly and golden brown. Cool and serve immediately.