Herb and Cheese Baked Eggs

 

4 slices (5 oz.) of thick cut applewood smoked bacon, cooked crisp and cut into pieces or 3 oz. of Canadian bacon cut into pieces

4 large eggs

1 1/2 C. half and half (light cream)

1 T. dijon mustard (recommend Maille)

1 clove of garlic, minced

1/2 C. sun dried tomatoes, chopped

2 oz. of sharp Cheddar cheese, grated (1/2 C. measured)

2 oz. Monterey Jack cheese, grated (1/2 C. measured)

2 oz. Parmigiano-Reggiano cheese, grated (1/2 C. measured)

1/2 tsp. black pepper

1/2 tsp. kosher salt or sea salt

1/2 tsp. baking powder (optional)

2 green onions, sliced thinly (both green and white parts)

2 T. fresh basil, julienned

 

Preheat oven to 350 degrees. Lightly butter or spray six 4.5 oz. ramekins. Set aside. In a medium bowl, beat eggs and light cream until blended. Add green onion, garlic, sun-dried tomatoes, mustard, cheeses, salt, pepper, baking powder, and basil. Mix until blended. Spoon or pour mixture into prepared ramekins. Divide the chopped bacon (or Canadian bacon) evenly amongst the ramekins. Lightly press the bacon into the egg-cheese-herb mixture. Bake for 30-35 minutes until golden or set. Serve hot, warm, or at room temperature.

 

Servings: 6
Serving Size: 1 ramekin

Calories: 294
Fat: 25 g
Fiber: 1 g
Protein: 18 g