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Bacon and Egg Casserole

1 pound bacon, cooked until crisp
2 cups Swiss cheese, shredded
8 eggs
2/3 cup half-and-half
1/3 cup Parmesan cheese, grated

Line a 13 x 9-inch baking dish with the cooked bacon. Top with Swiss cheese. Carefully, without breaking yolks, place eggs on top of cheese so they are lined up evenly along the dish. Pour half-and-half over eggs and bake for 8 - 10 minutes at 400 degrees. Sprinkle with Parmesan cheese and bake another 8 - 10 minutes at the same temperature. Cut into squares around eggs and serve

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