1 (12 oz.) pkg. bulk pork sausage
1 c. shredded Swiss cheese
1 tbsp. dried parsley flakes
4 eggs
Salt
Pepper
1/2 c. light cream

Crumble sausage into 2 quart (8 x 8 inch) glass baking dish. Cover with wax paper. Microwave for 5 to 6 minutes on high or until browned; drain well. Stir in 3/4 cup of the cheese and parsley. Spread over bottom of dish, making small indentations or nests. Break eggs into indentations. Sprinkle with salt and pepper. Pour cream over top; sprinkle with remaining 1/4 cup shredded cheese. Cover with wax paper. Microwave for 8 to 12 minutes on medium high (roast) or until eggs are cooked to desired doneness. Let stand, covered, 2 minutes before serving.