Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 1 tablespoon drippings in pan; increase heat to medium-high. Add bell pepper and garlic; sauté 3 minutes. Add green onions; sauté 1 minute. Remove from heat; stir in crumbled bacon and Swiss cheese. Divide the bacon mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray.
Heat 2 cups milk in a saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Place Parmigiano-Reggiano and the remaining ingredients in a large bowl; stir with a whisk. Gradually add the hot milk to egg mixture, stirring constantly with a whisk. Divide egg mixture evenly among ramekins. Place the ramekins in a roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 32 minutes or until the center barely moves when the ramekin is touched. Remove ramekins from pan; let stand 10 minutes. Serve warm.
I traded out red pepper for a hatch chili (not roasted), and added a serrano.
And i used almond milk - only cause that is what i had on hand. I also didn't have swiss, so i used mozzarella.
Texture was definitely custardy/flan - which i found neat, but hubby - not so much.
the gotcha for me, was i just plopped the pepper/bacon/cheese mixture in the bottom - i should have spread it out, or mixed each ramekin after the egg/milk mixture was added.
Definitely something fun and could be made ahead of french toast or something if doing a multi course brunch, or possibly just keep adding hot water to the tray the ramekins were sitting to keep them warm!
I cooked it exactly to the 32 minutes and then 10 min sit and found it interesting! Probably more work than it's worth except for the exotic factor!
I liked this, my husband did not. I liked the idea of individual servings, and figured leftovers would be good for a quick work breakfast. The texture was creamy like a custard, although I might have over baked it a tad. The custard was a bit separated in some places. Paul didn't like the custard and I served it with cut bananas - a mistake since the sweetness and softness of the banana clashed with the custard. Anyway, depending on how it reheats, I would make this again for myself.