Taming The Diabeastie

the low carb way

  • Pages

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 16 other followers

  • October 2006
    M T W T F S S
    « Sep   Nov »
     1
    2345678
    9101112131415
    16171819202122
    23242526272829
    3031  
  • Categories

  • Most Popular Recipes

  • Older Posts

  • Recent Comments

    Solitary Dancer on Resurrection
    Katy on Resurrection
    Neyla Craven on 3 Minute Microwave Bread
    Solitary Dancer on Time Out
    roz on Time Out
    Solitary Dancer on Cauliflower ‘Tater…
    Melinda on Cauliflower ‘Tater…
    Low Carb Breakfast O… on Egg Salad
    Solitary Dancer on 3 Minute Microwave Bread
    Kristin on 3 Minute Microwave Bread
    Arleen Skidmore on Sweetened Condensed Milk …
    Margaret on Brussels Sprouts with Pecans a…
    Bekah on Cheesy Chicken Cabbage Ca…
    Mock danish | ZyDra on Mock Danish
    lowcarbconfidential on Revival
  • Meta

  • Blog Stats

    • 269,438 visitors

Sunny Side Up Egg and Bacon Casserole

Posted by Solitary Dancer on October 20, 2006

Sunny Side Up Egg and Bacon Casserole

Ingredients

14 slices cooked bacon (not crispy)
2 cups shredded swiss cheese (or to taste)
12 large eggs
1 cup whipping cream
salt and pepper
1 pinch cayenne pepper (optional)
1/3 cup grated parmesan cheese
1 teaspoon paprika
chopped fresh parsley

Directions:

1. Set oven to 425 degrees.

2. Set oven rack to bottom position.

3. Butter a 13 x 9-inch baking dish.

4. Place the bacon in one layer into the bottom of the buttered baking dish, then sprinkle with Swiss cheese (make certain to only use half-cooked bacon for this, do not cook until crisp).

5. Break the eggs carefully over the cheese spacing evenly.

6. Whisk the whipping cream with cayenne pepper, salt and black pepper, then pour over the eggs.

7. Bake in a 425 degree oven for about 10 minutes or until set.

8. Remove from oven the sprinkle with Parmesan cheese; let stand for about 8-10 minutes before serving.

9. Sprinkle with fresh chopped parsley.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: