Ingredients Jump to Instructions ↓

  1. 5 green onions, chopped, divided

  2. 1 tomato, chopped, divided

  3. 12 slices bacon

  4. 1 cup sliced fresh mushrooms

  5. 12 eggs

  6. 1/3 cup BREAKSTONE'S Reduced Fat Sour Cream

  7. 1 cup KRAFT 2% Milk Shredded Cheddar Cheese

  8. 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Instructions Jump to Ingredients ↑

  1. Directions 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.

  5. Kraft Kitchens Tips Serving Suggestion:

  6. Serve with a colorful fruit salad.

  7. Crustless Garden Vegetable Quiche:

  8. Prepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.

  9. Substitute:

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


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