Crustless Bacon and Cheese Quiche

Prep Time: 15 min

Total Time: 45 min

Makes: 12 servings, one piece each

1 cup sliced green onions (about 5 medium)
1 cup chopped tomatoes (about 1 medium)
12 slices OSCAR MAYER Bacon
1 cup sliced fresh mushrooms (4 oz.)
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese

PREHEAT oven to 325ºF. Reserve 2 Tbsp. each onions and tomatoes; set aside. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towel-covered plate, reserving 1 Tbsp. of the bacon drippings in skillet. Add mushrooms to skillet; cook and stir 2 min. or until tender. Remove from heat. Chop bacon. Add to mushrooms along with the onions and tomatoes; mix well.

BEAT eggs and sour cream with wire whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.

BAKE 30 min. or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 min. before cutting into pieces to serve.

Tips from Lizzy:

Serving Suggestion

Serve with fruit salad.

Variation - Crustless Garden Vegetable Quiche

Prepare as directed, stirring in 1-1/2 cups thin zucchini slices (about 1 medium zucchini) along with the mushrooms.

Nutrition (per serving)
Calories
200
Total fat
15g
Saturated fat
7g
Cholesterol
240mg
Sodium
350mg
Carbohydrate
3g
Dietary fiber
1g
Sugars
1g
Protein
13g
Vitamin A
15%DV
Vitamin C
4%DV
Calcium
15%DV
Iron
6%

~Lizzy~