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Crustless Bacon and Cheese Quiche

By: KNUDSEN

"Colorful vegetables, crisp bacon, eggs, and cheese make a delicious crustless quiche for a brunch or supper."

Rate/Review | Read Reviews (56)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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 Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese

Directions

Heat oven to 325 degrees F.
Reserve 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towels; reserve 1 tablespoon drippings in skillet. Add mushrooms to skillet; cook and stir 2 minutes or 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.

Footnotes

Kraft Kitchens Tips:
Serving Suggestion: Serve with fruit salad.
Crustless Garden Vegetable Quiche: Prepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.
Substitute: Substitute 2 cups KRAFT Shredded Colby & Monterey Jack Cheese for the Cheddar and mozzarella cheeses.