Bacon and Egg Custards with Three Cheeses: Breakfast for Supper Or Anytime
Breakfast for Supper: Bacon and Egg Custards with Three Cheeses
If you want to cook once to serve later, baked custards are the ticket. I grew up eating warm, sweet baked custards that my grandmother made for me before I even woke up.
But now, I find that savory custards are everything I need them to be: delicious, healthy, and ready when I want them. Make up 6 or 8 of these luscious egg main dishes in ramekins, cover and refrigerate them, then just pop them into the microwave for a fuss-free dinner, lunch, or dare I say, breakfast tomorrow.
Makes 6-8 main course servings
4 slices bacon, cooked crisp and chopped (bacon fat reserved)
½ cup finely chopped red bell pepper
½ cup finely chopped green bell pepper
6 garlic cloves, minced
½ cup red onion, minced
½ cup shredded Swiss cheese
½ cup shredded aged raw milk gouda cheese
2 cups whole, organic milk
½ cup shredded Parmigiano Reggiano cheese
Sea salt and freshly milled black pepper to taste
Pinch of cayenne
6 large organic eggs
Preheat the oven to 350°F. Spray 6 to 8 ramekins with cooking spray and set aside in a roasting or metal baking pan with sides. Cook bacon in a large, heavy skillet until crisp, then remove to a board and chop it. Set it aside.
Heat skillet to medium high, then add red and green bell peppers, garlic and onion. Cook, stirring, until the vegetables begin to brown, about 3-5 minutes. Remove from the heat and add bacon. Stir in Swiss cheese and divide this mixture among the prepared ramekins.
Heat 2 cups milk in a medium saucepan to 180° F. (or until small bubbles form around the edges. Do NOT boil). Add aged gouda and Parmigiano to a large bowl with eggs, salt and pepper and whisk thoroughly. Slowly pour the hot milk into the egg mixture, whisking. Divide the egg mixture among the ramekins. Pour hot water into the pan to a depth of about 1-inch.
Carefully set the pan into the hot oven and bake until the center barely trembles, about 30 minutes. Remove the pan from the oven and let it stand. Remove the ramekins after 10 minutes. Serve warm, now, or cool, cover with plastic wrap and refrigerate until ready to serve. Reheat in the microwave about 1 minute.
Garnish with fresh parsley. Yum!Pin It