- 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 2% Milk Shredded Cheddar Cheese
- 1 cup 2% Milk Shredded Mozzarella Cheese
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 13×9-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.
Makes 12 Servings
Per Serving: 180 Calories; 13g Fat; 14g Protein; 2g Carbs; 0g Fiber