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"