Savory Egg Custard - A 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.

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