Bacon, Veggie & Cheese Crustless Quiche

With so many of our friends and family living out of state, when we get company, it’s usually for an extended period of time. Breakfast can be a hassle. Everyone has their own morning schedule and different morning food preferences. To top it off, I’m not a morning person (at least not until I’ve had about 3 cups of coffee). So, I’m always scouting out “bed & breakfast” recipes online, as those recipes are proven to be popular, successful, and preparation is usually hassle-free. This is one of my “go-to” breakfast/brunch recipes when we’re expecting company. It’s always a big hit, it feeds a crowd, leftovers heat up well in the microwave, and, last but not least, it freezes well if you have too much leftover. It’s also great for weekends, that special brunch or when you’re craving “breakfast for dinner.” Kraft calls it a “crustless quiche,” but it tastes like a bacon, vegetable and cheese omelette. If you cook the bacon and chop the veggies the night before, preparation is a snap in the morning.  Mike loves this so much, I make it on weekends, then we cut it into serving size portions and freeze them. Anytime, Mike wants a quick breakfast, he grabs a portion and heats it in the microwave. Breakfast in a snap and I can enjoy “alone” time with my coffee.

Preheat oven to 325° F.

Slice green onions, chop tomatoes (I usually use Roma tomatoes, about 3 or 4, seeded and pulp removed), and chop mushrooms. Use whatever kind of mushrooms you prefer. Our preference is Baby Bella. You can chop the veggies the night before and store them in zippered plastic bags for the morning…..saves time in the A.M.

Cook bacon until crisp, reserving 2 Tablespoons of drippings. Chop bacon. Again, you can cook and chop the bacon the night before and store in a zippered plastic bag. (But, don’t forget to reserve a couple of Tablespoons of drippings to use in the morning for sautéing the mushrooms.)

Heat reserved bacon drippings in large skillet. Add chopped mushrooms. Cook and stir 2 minutes, or until tender. Remove from heat. Add the chopped bacon, green onions and chopped tomatoes. Stir well to combine. Set aside.

In large bowl, beat eggs and sour cream with wire whisk until well blended. Pour into a greased 13x9-inch baking dish. Top with bacon mixture; then cheeses.

Bake 30 minutes, or until center is set (test with toothpick). Let stand 5 minutes before cutting into serving size portions. Serves 12. (Well, not really, “everybody” has seconds every time I make it.)

BACON, VEGGIE & CHEESE CRUSTLESS QUICHE
Source: Kraft
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 bunch green onions, sliced (about 5 or 6 medium)
• 1 cup chopped tomatoes (about 1 medium, or 3 to 4 Roma tomatoes)
• 1 pound center cut bacon
• 8 ounces sliced fresh mushrooms, chopped
• 12 eggs
• 1/3 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella Cheese      

DIRECTIONS:

1. Preheat oven to 325ºF. Cook bacon until crisp reserving 2 Tablespoons of the bacon drippings. Add
    mushrooms to bacon drippings in large skillet; cook and stir 2 minutes or until tender. Remove from
    heat. Chop bacon. Add to mushrooms along with the onions and tomatoes; mix well.
2. Beat eggs and sour cream with wire whisk until well blended. Pour into greased 13x9-inch baking dish;
    top with bacon mixture, then cheeses.
3. Bake 30 minutes or until center is set. Let stand 5 minutes before cutting into serving size portions.

Yield: 12 servings, one piece each