Photo: Charles Walton; Styling: Trinda Gage
Yield
Makes 8 to 10 servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

NOTE: CAsserole may be divided into 12 portions and served on English muffins.

Ratings & Reviews

mccook's Review

theresa75
April 13, 2014
N/A

theresa75's Review

NeuroticCookie
December 26, 2013
Excellent brunch recipe!! Will most definitely make this again! It's easy and delicious!

NeuroticCookie's Review

mccook
December 26, 2013
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.

ReviewSL's Review

ShannonP
October 15, 2012
N/A

Michelle6724's Review

Lizv22
December 18, 2011
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!

Lizv22's Review

astegner
January 28, 2011
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!

Cindygold's Review

LisaRobin
May 09, 2010
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.

LisaRobin's Review

Cindygold
May 07, 2010
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.

astegner's Review

Michelle6724
November 16, 2009
this recipe was great. my only problem was the whipping cream i used heavy cream which seemed to curdle a bit. but was still very good

ShannonP's Review

jjfadoosh
January 03, 2009
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.