I found this recipe in Eating Well Magazine and tried it last weekend.  I did not make it in the ramekins, simply because I do not have ramekins, and the family is not sophisticated enough to know what they are anyway.  I made this in a 9×13 inch pan and baked it about an hour before serving.  I served with toasted garlic bread and a small green salad.  It was really good re-heated the next day for lunch.

The original recipe called for serving it with Tortilla and corn salsa on the side.