Crustless Cheesy Bacon & Egg Quiche
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 365.2
- Total Fat: 30.5 g
- Cholesterol: 271.5 mg
- Sodium: 777.9 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.5 g
- Protein: 18.6 g
View full nutritional breakdown of Crustless Cheesy Bacon & Egg Quiche calories by ingredient
Number of Servings: 10
Ingredients
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nonstick cooking spray - canola
1 package (8 ounces) bacon, cut into 1- inch pieces
1 package (8 ounces) fresh mushrooms, sliced
5 green onions, sliced (about 1/2 cup)
2 roma tomatoes, cut into 1 inch pieces
1 package (8 ounces) finely shredded sharp cheddar cheese
12 large eggs
1 container (16 ounces) sour cream
1 tblsp fresh thyme leaves, chopped
1 tsp salt
1/2 ground white pepper
Directions
1.Preheat oven to 350°F. Lightly spray 11 x 7-inch or 2-1/2-quart glass or ceramic baking dish with nonstick cooking spray.
2.In 12-inch skillet, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 1 tablespoon bacon drippings from skillet. Add mushrooms to skillet and cook over medium heat 4 to 5 minutes or until tender.
3.Set aside 1/4 cup each onions and tomatoes to use later. Stir remaining onions, tomatoes and reserved bacon into mushrooms. Spread mixture in bottom of prepared pan. Sprinkle with 1 cup cheese.
4.In large bowl, with whisk, beat eggs, sour cream, thyme, salt and pepper until well blended; pour over vegetables in dish. Sprinkle remaining cheese on top.
5.Bake 50 to 55 minutes or until center is set and internal temperature reaches 145°F. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before serving.
Each serving: about 330 calories, 22 g total fat (11 g saturated), 375 mg cholesterol, 850 mg sodium, 7 g carbohydrate, 2 g fiber, 24 g protein.
Serving Size: makes 8 to 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user VONDA71.
2.In 12-inch skillet, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 1 tablespoon bacon drippings from skillet. Add mushrooms to skillet and cook over medium heat 4 to 5 minutes or until tender.
3.Set aside 1/4 cup each onions and tomatoes to use later. Stir remaining onions, tomatoes and reserved bacon into mushrooms. Spread mixture in bottom of prepared pan. Sprinkle with 1 cup cheese.
4.In large bowl, with whisk, beat eggs, sour cream, thyme, salt and pepper until well blended; pour over vegetables in dish. Sprinkle remaining cheese on top.
5.Bake 50 to 55 minutes or until center is set and internal temperature reaches 145°F. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before serving.
Each serving: about 330 calories, 22 g total fat (11 g saturated), 375 mg cholesterol, 850 mg sodium, 7 g carbohydrate, 2 g fiber, 24 g protein.
Serving Size: makes 8 to 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user VONDA71.