Creamy Crustless Quiche

By: Breakstone

Prep Time: 15 minutes  
Total Time: 45 minutes
Makes 12 servings

Ingredients:

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

Instructions:

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

Serving Suggestion:
Serve with a colorful fruit salad.

Crustless Garden Vegetable Quiche:
Prepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.

Substitute:
Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese for the Cheddar and mozzarella cheeses.