Brunch Eggs

Southern Living
The prep time for this recipe is so short you can do everything in the morning, but we went ahead and assembled a portion of the recipe the night before to make it even easier. It's delicious served on top of split, toasted English muffins, and has the look of a cheesy eggs Benedict.
Makes 8 to 10 servings


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12 thin Canadian bacon slices
3 (4-ounce) packages shredded Swiss cheese
12 large eggs
1 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese
1 teaspoon paprika
1/4 cup chopped fresh parsley


Place bacon in a single layer in a lightly greased 13- x 9-inch baking dish; sprinkle with Swiss cheese. Cover; chill up to 8 hours, if desired.

Break eggs over cheese, spacing evenly. Pour whipping cream over eggs; sprinkle with salt and pepper. Bake at 425º for 10 minutes. Sprinkle with Parmesan and paprika. Bake 8 to 10 minutes or until set. Remove from oven; sprinkle with parsley. Let stand 10 minutes before serving.

Created date

December 2003