This recipe I made forever ago. I'm mainly only posting it up just so I can have quick access to the recipe and know how to get at it again easily if I decided to make it again. But I made this the day that Derek and I got our engagement pictures done, and it was also my first attempt at trying to impress Derek with French cooking. It tasted wonderful, and I Derek said it tasted just like it should! Win!
(yes I know the photography skills are horrific on this)
Ingredients5 green onions, chopped, divided
1 tomato, chopped, divided
12 slices bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tomato, chopped, divided
12 slices bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
DirectionsHEAT oven to 325ºF.
RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
BAKE 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve
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