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.
This looks yummy!
ReplyDeleteI just found you through a comment on runsforcookies. I am looking forward to following you and your challenges and results!
I also have a wedding to go to soon (September 22) and want to look and feel the best that I can!
~ Cindy
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