5 green onions, chopped, divided
1 tomato, chopped, divided
12 slices Bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup Sour Cream
1 cup Shredded Cheddar Cheese
1 cup 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 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.
* I leave the mushrooms out, since one of my children doesn't like them. It is fun to substitute other veggies.
I like to serve with whole wheat toast and juice (even at dinner time).
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.
* I leave the mushrooms out, since one of my children doesn't like them. It is fun to substitute other veggies.
I like to serve with whole wheat toast and juice (even at dinner time).
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