Swiss Eggs

Swiss-Eggs.jpg
Swiss Eggs. Linda Larsen
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 6-8 servings
Ratings (12)

This soothing, comforting dish is very delicious and easy to make and eat. It's different from scrambled eggs, and it's not quite like a quiche. The recipe reminds me of a frittata, but it's simpler and easier to make. You can make it with the pork sausage, or omit it and just bake the eggs with the cream. Or add bacon instead.

There's something about baking eggs with mustard, cheese, and cream that transforms that simple ingredient into something really special. I love the combination of eggs with mustard. If you don't like it, leave it out.

Serve this casserole with some fresh fruit and some tiny cinnamon rolls or other sweet rolls. Add some coffee and orange juice for a fabulous breakfast or brunch menu.

What You'll Need

  • 1 pound pork sausage
  • 2 cups shredded Swiss cheese
  • 1/2 cup light cream
  • 2 tablespoons mustard
  • 1/8 teaspoon pepper
  • 12 eggs

How to Make It

Preheat the oven to 325°F. Grease a 9" x 13" glass baking dish with unsalted butter and set aside.

Cook the sausage in a medium saucepan over medium heat, breaking up the meat with a fork, until browned and cooked. Drain thoroughly.

Place the sausage in the prepared baking dish and top with the cheese.

In a small bowl, combine the cream, mustard, and pepper and beat well with a wire whisk; pour half of this mixture into baking dish on top of cheese and butter.

In a medium bowl, beat the eggs until frothy with an eggbeater or the same wire whisk. Pour into the baking dish on top of the cream mixture.

Drizzle the remaining cream mixture over the eggs and dot with the remaining butter. Bake at 325°F for 30 to 40 minutes or until the casserole is puffed and just beginning to brown. Cut into squares to serve.