|Evaporated milk||1 Cup (16 tbs)|
|Parsley flakes||1 Tablespoon|
|Shredded swiss cheese||8 Ounce (2 Cups)|
|Grated parmesan||1⁄2 Cup (8 tbs)|
|Cooked ham/Cubed canadian style bacon||2⁄3 Cup (10.67 tbs)|
In mixing bowl, beat eggs, half and half, salt and nutmeg until well mixed.
Stir in parsley, cheeses and Canadian bacon.
Pour into six 6-oz.custard cups.
Cook uncovered, 10 minutes (stir after 3 to 5 minutes to move cooked edges to center) or until knife inserted in center comes out clean.
Let stand 2 minutes to finish cooking.
If desired, unmold on toasted English muffin halves or tomato slices to serve.