• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, cook broccoli and onion over medium heat for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
• In a small bowl, beat the eggs, parsley, seasoned salt if desired and pepper. Stir in bacon and broccoli mixture; add cheese and tomato.
• Pour into two 10-oz. ramekins or custard cups coated with cooking spray. Bake at 400° for 22-25 minutes or until a knife inserted near the center comes out clean.
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