This baked eggs dish combines Canadian bacon, Swiss cheese, and whipping cream in a 13x9 baking dish that bakes at 425°F for a creamy, set center topped with Parmesan and parsley.
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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.
Cover and refrigerate up to 3 days. Reheat covered at 350°F for 10–15 minutes. Not recommended for freezing due to texture changes.
13x9-inch baking dish · oven
Yes. After layering the bacon and Swiss cheese in step 1, cover and chill overnight. Add eggs and cream just before baking.
Bake for 10 minutes at 425°F, add Parmesan and paprika, then bake 8–10 more minutes until the eggs are set but still slightly creamy.
Half-and-half or whole milk works but will be less rich. Avoid fat-free dairy as it may dry out the eggs.
This recipe yields approximately 12 servings, as it uses 12 eggs in a standard 13x9-inch dish.
Cover and reheat in a 350°F oven for 10–15 minutes until warmed through. Do not microwave, as it can toughen the eggs.
