Eggs for Dinner: A Recipe

My friend Kimarie has been overrun with eggs, 524 of them to be exact and while our family does not have chickens and between our regular consumption of eggs and my recent stint of throwing cartons of them on the floor, never have a surplus, we are always willing to help a friend in need by sharing a recipe.

This quick, easy meal comes together in minutes and is so delicious my kids asks for it when they have the opportunity to choose what we have for dinner.

Eggs for Dinner

12 slices Canadian bacon
8 oz Swiss cheese, sliced
12 eggs (I wonder if you could double the eggs)
1 pint heavy cream
1/3 cup Parmesan cheese, grated
3/4 tsp paprika
1/2 tsp pepper
6 English muffins, split and toasted

Grease the bottom of a 9×13 dish and layer with Canadian bacon then add a layer of Swiss cheese. Break eggs over cheese. Pour cream over eggs and sprinkle with Parmesan cheese, paprika and pepper.

Bake at 400 for 10-15 minutes or until eggs are done. Let stand for 5 minutes. Cut between each egg and top each muffin with an egg, slice of bacon and cheese.

Can you help Kimarie use all of her eggs? Head over to The Cardamom’s Pod’ Egg Linky and link up your egg recipe.

 

 

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6 Responses to Eggs for Dinner: A Recipe
  1. Michelle Ross
    March 16, 2011 | 1:12 pm

    Do you think Cheddar cheese would work just as well? We always have cheddar on hand but swiss not so much.

    [Reply]

    Kimberly @ Raising Olives Reply:

    Hi Michelle,

    I’m generally a cheese is cheese type of person and I do think that Cheddar will work, but Swiss is better. I know what you mean, this meal is quick and easy, but generally it requires a grocery trip to gather the ingredients.

    [Reply]

  2. Mrs. K
    March 16, 2011 | 11:38 pm

    Hi there. I enjoy reading about your beautiful family. That recipe sounds delicious. I love eggs and can eat them any time of day.

    [Reply]

  3. Jessica
    March 18, 2011 | 11:20 am

    When we have a surplus of eggs I make what the kids call Breakfast Casserole. I use a 12 inch skillet that’s oven safe and brown up some sausage. When it’s browned I scoop it out and add shredded hashbrowns to the pan. (I’ve used the dried/reconstituted kind and fresh shredded potato both successfully.) Once they’ve cooked enough to lose that raw potato flavor I add the sausage back and then I whip up 10 or so eggs (we have our own chickens, so egg sizes can vary) with a sploosh of milk or 1/2 and 1/2 and some salt and pepper. I add the egg mixture to the pan and push around the sausage and hashbrowns so the eggs can mix in with them. I let it cook on the stovetop until the bottom sets and then put it in the oven at about 350. Once the top sets I sprinkle it with shredded cheddar and put it back in the oven to melt the cheese. It makes a great dinner as well as breakfast.

    [Reply]

  4. Erica
    September 12, 2011 | 5:24 pm

    perhaps I’m dense, but you don’t scramble the eggs? do you happen to have a photo of this all made up? Sounds interesting and delicious! Thanks :)

    [Reply]

    Kimberly @ Raising Olives Reply:

    Hi Erica.

    I don’t think you’re dense, but you don’t scramble the eggs. This ends up a lot like Eggs Benedict.

    No photo, maybe I’ll remember next time we make it.

    [Reply]

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