Breakfast in a Bowl

Savory egg custard is a delicious dish that can be enjoyed for breakfast, brunch, lunch or even dinner! Serve with a side of fresh fruit, croissants or both.


4 eggs
4 pieces bacon, cooked and crumbled
1/3 cup coconut milk, unsweetened
1/4 cup mushrooms, sliced
1 slice white onion, diced
2 chard leaves, stem removed and chopped
1 tablespoon chives, chopped
1/4 cup Parmesan cheese, shredded
Salt to taste


Preheat oven to 350 degrees F.

Fry bacon in a cast iron skillet on medium heat until browned. Remove bacon from skillet and reserve excess bacon fat in a small glass dish to use in other recipes.

Sauté mushrooms and onion in the skillet until tender, about three minutes.

In a medium sized mixing bowl, whisk eggs and coconut milk until blended and fluffy. Season with salt.

Add bacon, vegetables and cheese to egg mixture, stirring gently to combine. Pour mixture into two 8 ounce ramekins and bake for 30-35 minutes, or until eggs are set. Remove from oven and serve hot, warm or at room temperature. Serves two.


Replace the bacon with shrimp or crab meat
Replace the chard with kale, spinach or shredded zucchini
Replace the Parmesan with cheddar or Gruyere
Add fresh basil or thyme


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.

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