Cheesy baked eggs with crispy bacon and tomato

• 3 large eggs
• 30 ml heavy cream
• 120 ml shredded mozzarella cheese
• 2 slices of bacon, chopped
• 60 ml diced fresh tomatoes
• 15 ml butter
• Salt and black pepper to taste

1. Preheat your oven to 375°F (190°C).
2. In a small pan, fry the chopped bacon until crispy. Drain on a paper towel.
3. Whisk the eggs with heavy cream, salt, and pepper until well combined.
4. Melt butter in a small oven-proof skillet or ramekin over medium heat.
5. Pour the egg mixture into the skillet and cook for 1-2 minutes until the edges start to set.
6. Sprinkle the shredded cheese and diced tomatoes over the eggs.
7. Top with the crispy bacon bits.
8. Transfer the skillet to the oven and bake for 5-7 minutes until the cheese is melted and bubbly and the eggs are fully set.

Serve hot directly from the skillet with a side of toasted sourdough bread or a light green salad.