Ingredients
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12
-
12
-
12
-
1
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Brunch Eggs sheryl Webb Shaw, This is one of those wonderful recipes to have on hand when you want to do a little something extra for breakfast or brunch Given to Sheryl by her good friend Karen Reedy back in the 80’s , This is very, very close to a recipe my late mother-in-law gave me in the early 80 s I couldn’t find my copy of this receipe So happy to find it finally My husband has been asking for this recipe This is very high on protein and low on carbs Thrilled I found it Thank you for posting this , Made these in ramekins, so down-sized for two of us, and BOY they are good! Thanks for posting so I could enjoy a GREAT breakfast! The only change I made was I baked these a bit longer than your recipe says, as I don’t like wiggly-ish eggies Otherwise, excellent! *Made for Spring 09 PAC*
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Steps
|
1
Done
|
Preheat Oven to 450o. |
|
2
Done
|
Lightly Grease 12 X 9 X 2 Baking Dish. |
|
3
Done
|
Layer Canadian Bacon in Bottom of Dish. |
|
4
Done
|
Add a Layer of the Swiss Cheese on Top of Canadian Bacon. |
|
5
Done
|
Beat Eggs. Add Whipping Cream to Eggs and Whip Together. |
|
6
Done
|
Pour Egg and Cream Mixture Over Swiss Cheese. |
|
7
Done
|
Bake in Oven For 10 Minutes. |
|
8
Done
|
Sprinkle Parmesan Cheese, Pepper and Paprika on Top. |
|
9
Done
|
Bake an Additional 8 to 10 Minutes. Let Stand 10 Minutes and Serve. |
