This easy, cheesy egg bake is great for a brunch menu, but its tomato-and-bacon goodness can really be appreciated at any time of day.
What You Need
Original recipe yields 12 servings
4 whole egg s
8 egg white s
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
8 slices OSCAR MAYER Bacon
1 small onion, chopped
2 cups sliced fresh mushrooms
1 can (14.5 oz.) diced tomatoes, drained
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
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Let's Make It
Heat oven to 400°F.
Whisk first 3 ingredients until blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or just until set around edges. (Center will still be soft.)
Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add onions to skillet; cook and stir 3 min. Stir in mushrooms; cook 5 min. or until vegetables are browned and tender, stirring occasionally. Crumble bacon. Add to vegetable mixture along with the tomatoes and spinach; mix well. Reduce oven temperature to 325°F. Spoon vegetable mixture over egg layer; top with cheeses.
Bake 30 min. or until center is set.
Serve with a fresh fruit salad.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.