Savory Egg Custard ~ A WMU Luncheon Favorite!
2-3 scallions, green and white parts
6 pieces bacon, cooked crisp
2 cups shredded Swiss/Monterey Jack cheese… (2 cups)
4 large eggs
1 cup heavy cream
1 cup whole milk
Cook 6 pieces of bacon, reserving bacon fat.
Saute 2-3 scallions, green and white part, in reserved bacon fat.
Spread bacon and scallions evenly in dish and evenly top with your choice of cheese.
Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.