this is from a kraft food and family magazine; we’ve made it before, and we’re making it again for our own little easter. but we’re recording it here so that we don’t have to try and remember where the recipe was from again!
1 cup sliced green onions (about 5 medium)
1 cup chopped tomatoes (about 1 medium)
12 slices bacon
1 cup fresh sliced mushrooms
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
preheat oven to 375. reserve two tbsp each onion and tomatoes; set aside. cook bacon in large skillet until crisp. remove bacon, reserving one tbsp of drippings in skillet. and mushrooms to skillet; cook and stir 2 minutes or until tender; remove from heat. chop bacon. add to mushrooms, along with onions and tomatoes. mix well.
next, beat eggs and sour cream with whisk until well blended. pour into greased 13×9 dish; top with bacon mixture and cheeses.
bake 30 minutes, or until center is set. sprinkle with reserve onions and tomatoes; let stand 5 minutes before serving.
makes 12 servings.
we both loved it before, and i’m looking forward to eating it again.