Tuesday, December 21, 2010
90. Brunch Eggs
From 2003 Southern Living Annual Recipes
Want a delicious, make-ahead Egg McMuffin at home? Then you've got to make this recipe.
I halved the recipe and prepared it the night before, letting it sit out for about 30 minutes before baking. I served over half of a toasted English muffin.
The whipping cream/cheese mixture was rich and decadent, cut by the hard-boiled consistency of the egg yolk. It was a beautiful, easy recipe with TONS of flavor.
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.