Thursday, April 5, 2012

Crustless Bacon and Cheese Quiche

5 green onions, chopped, divided

1 tomato, chopped, divided

12 slices Bacon

1 cup sliced fresh mushrooms

12 eggs

1/3 cup Light Sour Cream

1 cup Shredded Cheddar Cheese

1 cup Shredded Mozzarella Cheese

1.HEAT oven to 325ºF.
2.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.

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 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.
I only made half the recipe thats listed and made it in a 8x8 inch pan.

* This was so yummy and I love that you can add any veggies that you want. I will be sure to add peppers and maybe some zucchini next time. Be sure to try it out its a simple but filling breakfast. I will make it again I give it a 4 1/2 


  1. I've never done pull apart bread with lemon, I love the idea and I love lemon!

    I'm your newest follower.

  2. Oops, I left my message on the quiche not the bread! The quiche looks delicious too, anything with bacon, eggs and cheese, yum!


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