Breakfast Custard Recipe
Breakfast Custard Recipe photo by Taste of Home
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 1 cup milk
  • 1 teaspoon cornstarch
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 215 calories, 17 g fat (9 g saturated fat), 251 mg cholesterol, 396 mg sodium, 5 g carbohydrate, trace fiber, 11 g protein.

Directions

  1. Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups.
  2. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 4 servings.
Originally published as Breakfast Custard in Country Woman March/April 1995, p35

Nutritional Facts

1 serving (1 each) equals 215 calories, 17 g fat (9 g saturated fat), 251 mg cholesterol, 396 mg sodium, 5 g carbohydrate, trace fiber, 11 g protein.

Reviews for Breakfast Custard

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 13, 2014

"I just recently discovered this recipe and have made it twice already. I prepare a brunch every Sunday for my husband and me, and this is a nice addition to the menu!"

MY REVIEW
Reviewed Jun. 8, 2014

"I cut the recipe in half and added sautéed onion, sliced carrots and jalapenos. I substituted shredded Swiss cheese for the cheddar cheese; and served it for dinner with veggie sausage links and toast. Delicious."

MY REVIEW
Reviewed Oct. 27, 2013

"This is a wonderful egg breakfast dish. My kids love it and ask me to make it all the time."

MY REVIEW
Reviewed Apr. 3, 2011

"this was very good-light and fluffy. I made a 1/2 batch and it worked out fine. I'll try cutting down on the butter just to save a few calories next time."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT