Eggs are full of protein, good fats and above all, they are still one of the few affordable foods. Being aware of ‘bad’ carbohydrates these days, I decided to make one of my favorite dishes without the flakey, buttery crust. For this recipe, anything and everything except the eggs and liquid can be substituted with whatever you have in your frig. For instance, it’s pretty tasty with pizza stuff like pepperoni and chopped tomatoes, basil and mozzarella. Other combinations might be hashbrowns, turkey sausage and cheddar. You could even omit the pepper and add sugar and fruit for a dessert custard.
2/3 cup of milk, evaporated milk or milk substitute
salt and pepper to taste.
2 slices of bacon, cooked and crumbled
½ cup frozen spinach, squeezed dry
1 cup mushrooms, sliced
2 T chopped bell pepper
2 oz +/- cheese (swiss would be great here but I had some Havarti that needed to be used)
Preheat oven to 350 degrees. Oil a small (2 cup) ramekin, casserole or other oven proof dish and set aside.
Saute vegetables in bacon fat.
Put everything, bacon and veggies on the bottom of the dish, evenly distributed.
Top with the cheese.
Beat the eggs with the liquid and add salt and pepper. Pour over the veggies and cheese.
Bake for 40-50 minutes or until the custard is set. You can eat it hot, cold or room temperature.
You can enjoy this hot, cold or room temperature. Serves 2 with a salad.