Crustless Bacon and Cheese Quiche

By Tonya_Speed

Ingredients

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

Details

Servings 12
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 325ºF.
RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. 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 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.