Brunch Eggs

Faith Frazier Clotiaux (originally from Southern Living, April 1998)
Yield: 8-10 servings

Cook Canadian bacon, cheese, and eggs all in one dish with this flavor-packed recipe. Slice and serve atop toasted English muffins with a side salad or fruit. It makes enough for a crowd or leftovers the next day. I first served this at a WOW several years ago and then served it again at a Garden Club meeting — got good reviews both times, so it’s a keeper! (Nov 2004)

12 thin Canadian bacon slices
3 (4oz) pkgs Swiss Cheese, shredded
12 large eggs
1 cup whipping cream
1/2 tsp salt
1/2 tsp pepper
1/3 cup Parmesan Cheese, grated
1 tsp paprika
1/4 cup fresh parsley, chopped

Place bacon in a single layer in a lightly greased 9x13-inch baking dish; sprinkle with Swiss cheese. Cover, chill, if desired.

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

NOTE: Divide casserole into 12 portions and serve on English muffins, if desired.