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 indentions or nests. Break eggs into indentations. Sprinkle with salt and pepper. Pour cream over top and 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.