Thursday, May 17, 2012

Bacon and Cheese Custards

serves 6 ( 4 points +)

  • 4 Oscar Mayer thick sliced fully cooked bacon
  • ⅓ c. finely chopped red bell pepper
  • 2 garlic cloves minced
  • ½ c. finely chopped red onion
  • ⅓ c. reduced-fat shredded Swiss cheese
  • 2 c. (2%) milk
  • ¼ c. grated Parmesan cheese
  • ⅛ tsp. ground red pepper
  • ¼ tsp. salt
  • 3 large eggs
  • 2 egg whites

Preheat oven to 350 and spray 6 individual ramekins with nonstick spray.
Cook bacon in a skillet until crisp. Remove with a slotted spoon and drain on paper towels. With remaining bacon grease, cook peppers, onion and garlic for 3-4 minutes. Return bacon to pan. Remove from heat and stir in Swiss cheese. Spoon mixture evenly into ramekins.

Heat milk in a saucepan until tiny bubbles appear around the edges.

In a large bowl, whisk together milk with remaining ingredients. Spoon evenly over bacon mixture.

Place ramekins in a large baking dish and add hot water to the pan to a depth of 1 inch. Bake for 32 minutes or until the center barely moves. Let stand 10 minutes before serving.

adapted from "Cooking Light"

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