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Bacon and Cheese Custards Recipe


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     Bacon and Cheese Custards

Category   Breakfast - Brunch
Sub Category   None
Servings   6
Preptime   65 minutes

4 slices center-cut bacon
1/3 cup finely chopped red bell pepper
2 garlic cloves, minced
1/2 cup thinly sliced green onions
1 1/2 ounces about 1/3 cup) shredded reduced-fat Swiss cheese
Cooking spray
2 cups 2% reduced-fat milk
1 ounce (about 1/4 cup) grated Parmigiano-Reggiano cheese
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
3 large eggs
2 large egg whites

1. Preheat oven to 350°. 2. Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 1 tablespoon drippings in pan; increase heat to medium-high. Add bell pepper and garlic; sauté 3 minutes. Add green onions; sauté 1 minute. Remove from heat; stir in crumbled bacon and Swiss cheese. Divide the bacon mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray.
3. Heat 2 cups milk in a saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Place Parmigiano-Reggiano and the remaining ingredients in a large bowl; stir with a whisk. Gradually add the hot milk to egg mixture, stirring constantly with a whisk. Divide egg mixture evenly among ramekins. Place the ramekins in a roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 32 minutes or until the center barely moves when the ramekin is touched. Remove ramekins from pan; let stand 10 minutes. Serve warm.
Amount per serving Calories- 142 Fat- 7.1g Saturated fat- 3.5g Monounsaturated fat- 1.7g Polyunsaturated fat- 0.5g Protein- 12g Carbohydrate- 6.2g Fiber- 0.4g Cholesterol- 104mg Iron- 0.7mg Sodium- 342mg Calcium- 218mg Search for Recipes by

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