Bacon and Cheese Custards

Needed something for breakfast, so i went with this recipe from CL


Original recipe called for red peppers, swiss cheese and 2% milk…  I had a hatch chili, added a serrano for some heat, had almond milk in the fridge, and used mozzarella cheese.

Verdict: weird to have custard texture with savory flavors. Kind of exotic and tasty, but not a do again!

Bacon and Cheese Custards


4 slices center-cut bacon
1 hatch chili finely chopped
2 garlic cloves, minced
1 1/2 ounces (about 1/3 cup) shredded mozarella
Cooking spray
2 cups almond milk (any will do)
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 pepper and garlic; sauté 4 minutes.  Remove from heat; stir in crumbled bacon and Mozarella cheese. Divide the bacon mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. (spread the mixture across the bottom)

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.

Below is what they looked like just as i put them in the oven



Here is what they looked like, all cooked