Crustless Bacon and Cheese Quiche
2 bunches green onion, sliced
3 roma tomatoes, seeded and diced
1 lb. bacon, diced small but not tiny
1 – 8 oz. package mushrooms, stems removed, sliced
12 eggs
1/3 C. sour cream
1 C. cheddar cheese, shredded
1 C. Mozzarella cheese, shredded
Cook bacon (crispy but not overdone) in a large skillet. Remove from fat and drain on paper towel. Discard all but 1 T. of bacon drippings. Using reserve bacon drippings, sauté mushrooms for 2 minutes. Add bacon to mushrooms along with tomatoes and onion and sauté for an additional 2 minutes.
Beat eggs and sour cream together with an electric mixer. Pour into a greased (Pam spray) 9” x 13” disposable foil baking dish. Top with bacon mixture and cheeses.
Bake at 325 degrees F. for 30 minutes or until eggs are set (when I did this, it took 35 minutes to bake.)
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