Spray cassolette dishes with non-stick cooking spray, equal to the number of servings being made.
In a bowl whisk together eggs, milk, Cholula, salt, and pepper until well mixed. Hold refrigerated for service.
In a sauté pan over medium cook bacon until crisp. Remove from pan, leaving fat. Cool and chop bacon. Set aside.
Add onions and bell peppers to pan with bacon fat. Sauté until tender. Remove from heat and cool.
In each prepared dish, place 1/4 cup bacon, 1/4 cup onion pepper mix, 1/2 cup potatoes, and 1/2 cup cheese. Cover and hold refrigerated until service.
Service
Set oven to 350°F. Top one prepared cassolette with 3 ounces of custard. Bake until custard is set, about 20 minutes. Garnish with 1 tablespoon scallions and serve hot.
Chef's Tip!
This cassolette can also be prepared using one large dish, perfect for buffet service.
