Place bacon in a single layer in a lightly greased 13- x 9-inch baking dish; sprinkle with Swiss cheese. Cover and chill, if desired. Break eggs over cheese, spacing evenly. Pour whipping cream over eggs, and sprinkle with salt and pepper.
Bake at 425° for 10 minutes. Sprinkle with Parmesan cheese and paprika. Bake 8 to 10 more minutes or until set. Remove from oven; sprinkle with parsley. Let stand 10 minutes before serving.
NOTE: CAsserole may be divided into 12 portions and served on English muffins.
This was delicious and my family quickly made breakfast sandwiches out of these eggs and the biscuits that I had made for Christmas morning. It was really filling and tasty. I think next time I'm going to try half and half instead of whipping cream to cut the calories as other reviewers suggested.
This is a nice variation on shirred eggs. I have made it with half and half, and it is slightly less rich, but doesn't taste any less good for it. I use ham from a shank portion we baked, and just chop the ham up, sprinkling it thickly in the bottom of the well-buttered baking dish. After breaking the eggs over the ham, I sprinkle on shredded sharp cheddar, add a little salt and pepper, and pour on the half and half. It is hard until you've tried it a few times to get the timing right so the whites are set but the yolks still a bit runny - my best time was 12 minutes total, and the whites set up more while the dish sits for 5 or so minutes before serving. I imagine the age of the eggs might also affect the timing, but that's not something we can control!
this is my go-to brunch recipe, and every person who try's it asks for the recipe. I am going to try half and half this time, just to make it a little less rich. A true crowd pleaser, and the baked eggs on top make it looks quite pretty. Eggs are all the rage now, so I love it even more!
So far, so good. Haven't served it yet, but in reading the last post, I wonder if you used regular bacon instead of Canadian bacon. Having it for Mother's Day brunch today, and it came together very easily. I didn't have 3 packages of Swiss, so I've improvised with the cheese.
I made this for brunch last weekend and was extremely disappointed. I kept the casserole in the oven for 25 minutes more then it was supposed to and the bacon was still not cooked, nor the eggs..it was runny and just gross. I would not make this again.
This was incredibly easy and good--and great for a crowd. I made a couple of changes to use ingredients I already had--I used sliced ham from the deli instead of Canadian bacon and used half-and-half instead of heavy cream. Even though this really can't be assembled the night before, it is still quick and easy to prepare for overnight guests. I placed my serving on top of an open biscuit, which was delicious, but if I planned to serve them over English muffins or biscuits again I would cut back on the baking time a little so that the yolks would be slightly runny.
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