Crustless Bacon and Cheese Quiche
- 5 green onions, chopped, divided
- 1 tomato, chopped, divided
- 12 slices bacon
- 1 cup fresh mushrooms
- 12 eggs
- 1/3 cup reduced fat sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Heat oven to 325.
Reserve 2 T each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towels; reserve 1 T drippings in skillet. Add mushrooms to skillet and cook, stirring, 2 minutes until tender. Remove from heat. Chop bacon. Add to skillet with 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 minutes or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.