This savory egg custard has tangy roasted red peppers and creamy goat cheese. A healthy, quick and easy side that is sure to impress!
Pin Savory Egg Custard
Ever since I tried making roasted red peppers for the roasted red pepper and almond salad, I have been stuffing my face with them a lot. Like everyday kind of a lot guys. So, I apologize for an influx of pepper-inclusive recipes.
This is a savory spin on the sweet honey egg custard and eggnog egg custard that I posted way back when. Thankfully, I didn’t have to make this one 1000 times before it was right. Me and Mr.FFF are still a little custard-ed out.
These pretty little cups of yum make the perfect, light side dish to any meal. They are also a good source of protein with the added greek yogurt and the eggs. Not to mention they come together super quick, and taste even better the day after! That makes them perfect for dinner parties. They actually also look all fancy, so you will totally impress your dinner guests.
Side note: Did you guys ever watch that TV show “Dinner Party Wars?” it was only on for like half a second before it got canceled, but it was the best! It was a battle of the dinner parties, and whoever had the best one got sweet prizes. If I was on that show, I would totally make these.
Savory Egg Custard Ingredients
There are few things more satisfying and comforting then a creamy, rich, delectable dessert. Am I right or am I right!? Puddings and custards are such a rich dessert that I love serving to guests and some of my favorites are Mint Chia Pudding Recipe with Brownie Bottom and Pumpkin Pie Chia Pudding. Most of us know custard as a sweet treat, but what if I told you that custard could be savory and you’d love it just as much? Well it’s true- this delicious custard is going to knock your socks off. To make it, you will need:
- Eggs
- Unsweetened Almond Milk
- Whole Roasted Red Pepper
- Salt
- Garlic Powder
- Non fat plain greek yogurt
- Water
- Goat Cheese for garnish
How to Make Savory Egg Custard
I USED to think that custard was intimidating. It seemed so fancy and, therefore, difficult to make. NOW I know that custard doesn’t have to be tricky and this savory custard comes together pretty quickly! Here’s how to make it:
Prepare
Preheat your oven to 325 degrees Fahrenheit. Spray 4 ramekins with cooking oil spray and set aside.
Mix
In a small bowl, stir together the greek yogurt and water so that it thins out a bit. Set aside.
Blend
Combine the almond milk and red pepper in a blender and blend until well combined. Using a strainer, strain the mixture to get out any chunks of red pepper that did not blend in.
Combine
Pour the milk mixture back into the blender, add the garlic, salt, eggs and thinned out greek yogurt, and blend once again until smooth.
Bake
Pour the mixture evenly between the 4 ramekins and bake for 35-40 minutes or until the filling is set. Allow them to cool on a rack for an hour.
Enjoy
One cooled, garnish with goat cheese and DEVOUR!
What to serve with Egg Custard
This custard is pretty great all on its own. If you want to jazz it up a bit, feel free to serve it alongside some cooked bacon or sausage, or use the filling from Keto Egg Wraps to enjoy with the custard! You’re in for a delicious breakfast that’s protein packed, flavorful, and downright delicious!
Other Healthy Egg Recipes
Salt and Pepita Hard Boiled Egg Snack
Savory Egg Custard
Ingredients
- 3 Eggs
- 1 Cup Unsweetened almond milk or whatever milk you prefer
- 1 Whole red pepper roasted
- 1/4 tsp Salt
- 1/2 tsp Garlic powder
- 1/4 Cup Non fat plain Greek yogurt
- 1 Tbsp Water
- Goat cheese for garnish
Instructions
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Preheat your oven to 325 Degrees. Spray 4 ramekins with cooking spray.
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In a small bowl, mix the Greek yogurt and water so that it thins out just a bit. Set aside.
-
In a blender, combine the milk and red pepper and blend until well combined.
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Strain the mixture to get any un-blended chunks of red pepper out.
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Transfer the mixture back into the blender and add the salt, garlic and thinned out Greek yogurt.
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Blend everything until all combined and lovely.
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Pour into the 4 ramekins and bake for 35-40 minutes until they feel just set.
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Let cool for at least an hour.
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Garnish with as much goat cheese as your heart desires and devour!
Notes
FOR THIS RECIPE, I RECOMMEND:
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