Crustless Bacon and Cheese Quiche

Crustless Bacon and Cheese Quiche

What You Need

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

Make It

Heat oven to 350ºF.

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 blended. Pour into 13×9-inch baking dish sprayed with cooking spray; 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.