Crustless Bacon and Cheese Quiche

READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 5
    green onions, chopped, divided
  • 1
    tomatoes, chopped, divided
  • 12
    slices OSCAR MAYER Bacon
  • 1
    cup sliced fresh mushrooms
  • 12
  • 13
    cup BREAKSTONE'S Reduced Fat Sour Cream or 1/3 cup KNUDSEN Light Sour Cream
  • 1
    cup KRAFT 2% Milk Shredded Cheddar Cheese
  • 1
    cup KRAFT 2% Milk Shredded Mozzarella Cheese
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DIRECTIONS

  • HEAT oven to 325 degrees F.
  • RESERVE 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 minute or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
  • BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
  • BAKE 30 minute or until center is set. Top with reserved onions and tomatoes. Let stand 5 minute before cutting to serve.
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