- 4 Oscar Mayer thick sliced fully cooked bacon
- ⅓ c. finely chopped red bell pepper
- 2 garlic cloves minced
- ½ c. finely chopped red onion
- ⅓ c. reduced-fat shredded Swiss cheese
- 2 c. (2%) milk
- ¼ c. grated Parmesan cheese
- ⅛ tsp. ground red pepper
- ¼ tsp. salt
- 3 large eggs
- 2 egg whites
Preheat oven to 350 and spray 6 individual ramekins with nonstick spray.
Cook bacon in a skillet until crisp. Remove with a slotted spoon and drain on paper towels. With remaining bacon grease, cook peppers, onion and garlic for 3-4 minutes. Return bacon to pan. Remove from heat and stir in Swiss cheese. Spoon mixture evenly into ramekins.
Heat milk in a saucepan until tiny bubbles appear around the edges.
In a large bowl, whisk together milk with remaining ingredients. Spoon evenly over bacon mixture.
Place ramekins in a large baking dish and add hot water to the pan to a depth of 1 inch. Bake for 32 minutes or until the center barely moves. Let stand 10 minutes before serving.