Recipe and photo courtesy of


• 5 green onions, sliced, divided
• 1 tomato, chopped, divided
• 12 slices of bacon
• 1 cup sliced fresh mushrooms
• 12 eggs
• ½ cup sour cream
• 2 cups cheddar cheese, shredded


1. Preheat oven to 325°F.
2. Reserve 2 Tbsp. each onions and tomatoes.
3. 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 minutes or until tender. Remove from heat.
4. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
5. Beat eggs and sour cream with whisk until well blended. Pour into 13×9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheese.
6. Bake 30 minutes or until centre is set. Top with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.

Makes 12 servings. Each serving counts as 2 servings of Protein and 2 servings of Fat.

Recipe and photo courtesy of