Baked eggs with bacon, leeks and mushrooms

6 strips of bacon, diced
1 big leek, sliced
1 basket of mushrooms, sliced (I used a bag of dried chanterelles, reconstituted with hot water)
3 cloves minced garlic
1/4 cup parmesan
4 eggs
milk or cream

Cook the bacon until crisp; remove with a slotted spoon, and add the leeks and mushrooms to the bacon fat. Saute until tender, about 5 minutes. Add the garlic and cook until fragrant; add in the parmesan, salt and pepper to taste, and a little milk or cream.

Add that into a small casserole dish (I used two individual sized dishes). Crack the eggs on top, and bake at 375 until the whites are set.