6 slices bacon, cut into small pieces
1⁄4 cup milk
1 teaspoon Dijon mustard
1 cup tomatoes, seeded, coarsely chopped
1 clove garlic, minced
1 cup shredded white cheddar cheese
DirectionsPreheat oven to 350°F.
Cook bacon in large skillet and remove with a slotted spoon, reserving 1 tablespoon bacon fat in skillet.
Combine in medium bowl: eggs, milk, and mustard until blended. Heat reserved 1 tablespoon bacon fat over low heat; add tomato and garlic. Sauté 2 minutes or until tomato is warm. Stir in bacon.
Pour egg mixture into skillet; cook over low heat 2 minutes. As edges set, sprinkle with cheese and bake for 10–12 minutes, or until eggs are just set. Let stand 3–4 minutes, cut into wedges to serve.