Crustless Bacon and Cheese Quiche

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 or KNUDSEN Light Sour Cream

1 cup KRAFT 2% Milk Shredded Cheddar Cheese

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

COOKING 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.

MORE :

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

NUTRITION INFO :

Calories

180

Total fat

13 g

Saturated fat

5 g

Cholesterol

235 mg

Sodium

360 mg

Carbohydrate

2 g

Dietary fiber

0 g

Sugars

1 g

Protein

14 g

Vitamin A

15 %DV

Vitamin C

2 %DV

Calcium

30 %DV

Iron

6 %DV