Crustless Bacon and Cheese Quiche

Last night, I made Kraft's Recipe for Crustless Bacon and Cheese Quiche.

I haven't made this recipe in years! This is a recipe that I like to make on Sunday evenings, giving it a chance to cool in the fridge overnight. Between my husband and I, we will have a piece a quiche ready to be popped in the microwave for 15 seconds, each morning this week. It's a big time saver and a nice way to start the morning.

The recipe is pretty easy.

Crustless Bacon and Cheese Quiche

Serves 12
Nutrition per Serving: 180 calories; 13 fat; 2 carbs; 14 protein

Ingredients:

5 green onions, chopped, divided

1 tomato, chopped, divided

12 slices  OSCAR MAYER Bacon

1cup  sliced fresh mushrooms

12 eggs

1/3cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1cup  KRAFT 2% Milk Shredded Cheddar Cheese

1cup  KRAFT 2% Milk Shredded Mozzarella Cheese

Directions:

 

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.

The only change that I make to the recipe is that I use turkey bacon, which would bring the calorie and fat count down slightly.