Serves: 8
Total Calories: 344
1. Preheat the oven to 350F.2. Cook the bacon in a large skillet over medium heat until it is brown and crisp. Remove the bacon with a slotted spoon and set it aside to drain on paper towels.3. In the same skillet, saute the scallions and zucchini in the bacon drippings over medium heat until they have wilted, about 3-4 minutes.4. Add the chopped spinach and the tomatoes and cook an additional 2 minutes, or until the spinach has wilted and the tomatoes have softened. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, or to taste. Remove from the heat and strain the vegetables in a colander to remove any excess liquid. Set aside.5. In a large bowl, beat the eggs with the half-and-half. Add the chilies, Dijon mustard, Cheddar.
This Smoked Bacon, Vegetable, and Cheddar Egg Custard recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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