Photo: Charles Walton; Styling: Trinda Gage Photo by: Photo: Charles Walton; Styling: Trinda Gage

Brunch Eggs

Southern Living APRIL 1998

  • Yield: Makes 8 to 10 servings


  • 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 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.


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Brunch Eggs Recipe