Breakfast Custard

When I started to mix this up, I was a little concerned that it might not be flavorful enough.  I was certainly wrong – the simple goodness of quality ingredients simply shines through.  I used Fontina cheese, as I had some on hand, but Swiss would be excellent too.  I have made this for brunch several times and also for a simple supper.  The biggest advantage for the cook is that it bakes for 15-20 minutes, allowing you some time to prepare your other dishes.    Try serving it with breakfast sausage or bacon and a fruit cup or a green vegetable for supper.                   

Breakfast Custard

  4           Large  Eggs -- lightly beaten

  2           Tablespoons  Butter -- melted

  1           Cup  Whole Milk

  1           Teaspoon  Cornstarch

     1/8    Teaspoon  Baking Powder

     1/4    Teaspoon  Salt

               Dash  Pepper

     1/2    Cup  Swiss Cheese -- shredded

In a large bowl, whisk the first seven ingredients.  Stir in cheese.  Pour into 4 buttered 4 ounce custard cups.

Place cups in a baking pan.  Fill pan with boiling water to a depth of 1 inch.  Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted near the center comes out clean.

4 Servings

  "Taste of Home Casseroles and One Dish Meals”

Per Serving: 218 Calories; 17g Fat (69.1% calories from fat); 12g Protein; 4g Carbohydrate; trace Dietary Fiber; 249mg Cholesterol; 344mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.