Easy Egg and Canadian Brunch Casserole

Step 1: Casserole ... Lightly spray a 13x9 pan with a non-stick spray. Lay the bacon in a single layer in the casserole dish, 3 across and 4 deep; then cover with the swiss cheese and scallions. Using a spoon or small glass; make a small indentation in the cheese over each slice of the bacon; this is where the eggs will go. Crack the eggs in each indentation; then, slowly pour the cream over the casserole (go slowly, so you don't break the yolks). Try to pour mostly around the eggs if possible. Season with plenty of salt and pepper.

Step 2: Bake ... Preheat the oven to 425 degrees and bake on the middle shelf for 10-12 minutes; remove from the oven, and top with the parmesan cheese and paprika. Bake an additional 8-10 minutes until the eggs are just set and the cheese is melted. Remove from the oven and cover with foil to rest for a few minutes. Note: The eggs will continue to cook a little after they come out of the oven.

Step 3: Muffins ... As the casserole rests, toast the muffins. Lay them out on a sheet tray and brush lightly with the butter. Turn the oven on broil, and toast until golden brown.

Step 4: Serve ... Cut the casserole into 12 portions, garnish with parsley, and serve on top of the toasted muffins. I like to serve 1-2 portions of the eggs, for 2 muffin halves (or 1 whole muffin). Roasted tomatoes and fresh fruit makes the perfect sides to this 'Oh So Easy' casserole dish. ENJOY! Perfect for company or Sunday brunch for the family.