Crustless Bacon and Cheese Quiche

• green onions, chopped, divided↗5
• tomatoes, chopped, divided↗1
• slices OSCAR MAYER Bacon12
• cup sliced fresh mushrooms1
• eggs↗12
• cup BREAKSTONE'S Reduced Fat Sour Cream or 1/3 cup KNUDSEN Light Sour Cream↗1⁄3
• cup KRAFT 2% Milk Shredded Cheddar Cheese↗1
• cup KRAFT 2% Milk Shredded Mozzarella Cheese1

Step-by-step instructions

1. 1

   HEAT oven to 325 degrees F.

2. 2

   RESERVE 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 minute or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.

3. 3

   BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.

4. 4

   BAKE 30 minute or until center is set. Top with reserved onions and tomatoes. Let stand 5 minute before cutting to serve.