Tonight's meal was again from the Kraft Food and Family magazine, Spring 2007 issue. I have always loved breakfast foods for any time of day....I'm weird like that...but Tim doesn't like to eat pancakes, waffles or french toast for any time other than breakfast. So I compromise by making things with eggs so I can get my breakfast fix whenever I want....maybe it's the pregnancy. Anyway, this quiche was great! My tweaks: I don't ever buy green onions so I never have them on hand. I just sprinkled the mushrooms with onion powder while I cooked them. I also added 1 can of diced green chiles for a little more flavor. Again, Aiden just picked out the mushrooms and got one bite of eggs in there but Tim and I ate to our hearts content...ok so maybe just Tim did. It was a great dish though for any meal. I give this recipe a 4.5!
1 cup sliced green onions (about 5 medium)
1 cup chopped tomatoes (about 1 medium)
12 slices OSCAR MAYER Bacon
1 cup sliced fresh mushrooms (4 oz.)
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese
PREHEAT oven to 325ºF. Reserve 2 Tbsp. each onions and tomatoes; set aside. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towel-covered plate, reserving 1 Tbsp. of the bacon drippings in skillet. Add mushrooms to skillet; cook and stir 2 min. or until tender. Remove from heat. Chop bacon. Add to mushrooms along with the onions and tomatoes; mix well.
BEAT eggs and sour cream with wire 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. Sprinkle with reserved onions and tomatoes. Let stand 5 min. before cutting into pieces to serve.
