1
Preheat oven to 350 degrees F.
2
Coat four ramekins with cooking spray. Place the cups in a 9x9-inch roasting pan.
3
In a medium skillet, combine the oil, bacon, jalapeno, tomatoes, and scallions. Saute over medium heat until the vegetables are tender. Stir in the corn and divide among ramekins. Top each with some of the cheese.
4
In a medium bowl, whisk the eggs, then cream, milk, and salt. Pour over the vegetables in the cups.
5
Place the roasting pan on the oven rack. Pour enough hot water into the pan to come halfway up the cups. Bake about 40 minutes. Season with black pepper.
