Adapted from Kraft Kitchens. **Ingredients: green onions, tomato, bacon, fresh mushrooms, zucchini, 12 eggs, sour cream, shredded cheddar cheese, shredded mozzarella cheese, cvt

Ingredients

5	sliced green onions
1	chopped tomato
78	g (net from 12 0.8-oz raw slices) cooked bacon
4	oz sliced fresh mushrooms
1	medium zucchini, thinly sliced
6	eggs
6	egg whites
1/3	cup light sour cream (87270)
1	cup light cheddar cheese (1168)
1	cup light mozzarella cheese (95990)

Directions

1. PREHEAT oven to 325ºF.
   
   
2. Reserve 2 Tbsp. each onions and tomatoes; set aside.
   
   
3. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towel-covered plate, reserving 1 Tbsp. of the bacon drippings in skillet. Add mushrooms to skillet; cook and stir 2 min. or until tender. Remove from heat. Chop bacon. Add to mushrooms and optional zucchini along with the onions and tomatoes; mix well.
   
   
4. BEAT eggs and sour cream with wire whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
   
   
5. BAKE 30 min. or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 min. before cutting into pieces to serve.
   
   

Categories

Tomatoes, Vegetables, Breakfast, Brunch, Main Dish, American, FrenchGerman, Easter, Bake, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in phosphorus Very high in selenium

Bad points High in saturated fat Very high in cholesterol High in sodium