Eggs Lorraine - cooking recipe

Ingredients

2 c. shredded Swiss or Cheddar cheese
8 eggs
1/2 c. whipping cream
8 slices bacon, cooked crisp
minced parsley

Preparation

Coat 8-inch square shallow baking pan with nonstick spray. Sprinkle with half the cheese.
Crack eggs over cheese evenly. Break egg yolks; do not stir.
Drizzle cream over eggs.
Top with remaining cheese.
Cover and refrigerate now, if desired.
Bake at 350\u00b0 for 20 to 25 minutes or until eggs are set, but not hard and cheese is melted.
Add bacon and bake 2 to 3 minutes longer. Sprinkle with parsley; serve immediately.