In a large bowl, whisk eggs, milk, Worcestershire sauce and mustard until blended. Stir in cheeses, bacon, ham and pineapple. Gently stir in cubed rolls. Transfer to a greased 13×9-in. baking dish. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean, sprinkling with onions halfway through baking. Let stand 5-10 minutes before cutting.
1 piece: 308 calories, 15g fat (7g saturated fat), 167mg cholesterol, 669mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 21g protein. Originally published as Hawaiian Breakfast Bake in Breakfast & Brunch 2014 Bookazine
Prepare this delicious Crustless Bacon and Cheese Quiche.
Avoid the fuss of crust with this cheesy quiche which incorporates a variety of fresh veggies.
What You Need
Original recipe yields 12 servings
5 green onion s, chopped, divided
1 tomato, chopped, divided
12 slices OSCAR MAYER Bacon
1 cup sliced fresh mushroom s
12 egg s
1/3 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Let’s Make It
1.Heat oven to 350ºF.
2.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.
3.Beat eggs and sour cream with a whisk until blended. Pour into a 13×9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheeses.
4.Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.
Serving SuggestionFor a delightful brunch idea, serve this Crustless Bacon and Cheese Quiche with a seasonal fruit salad.
Crustless Garden Vegetable QuichePrepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.
Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses for the cheddar and mozzarella cheeses.
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NutritionCalories 180 Calories From Fat 0 % Daily Value*Total Fat 13g 17% Saturated Fat 5g 25% Trans Fat 0gCholesterol 205mg 68% Sodium 370mg 16% Total Carbohydrates 2g 1% Dietary Fibers 0gSugars 1g 2% Protein 14g 28% Vitamin A 15%Vitamin C 2%Calcium 30%Iron 6%* Percent Daily Values are based on a 2,000 calorie diet.servings12 servings* 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.Tags
This classic dish of bread with melted cheese (also known as Welsh Rabbit) gets a flavor boost with this easy recipe for tomato bacon Welsh Rarebit!
2 cups milk
3/4 cup butter
1/4 cup flour
2 cups grated cheddar
1/2 cup beer
1/2 teaspoon tomato paste
1 teaspoon Worcestershire sauce
1/4 teaspoon mustard
10 slices cooked bacon
10 thick tomato slices
5 slices bread, lightly toasted
Heat milk in a small saucepan. Melt 1/4 cup butter in another saucepan, stir in flour and cook for 2 minutes. Whisk hot milk into flour mixture, stirring constantly until thickened, about 5 minutes.
Add cheese, beer, tomato paste, Worcestershire and mustard and stir constantly over low heat until cheese is melted, about 3-5 minutes.
Spread remaining butter on bread and place on broiler-proof pan or cookie sheet. Top bread with bacon, then tomato. Pour 1/2 cup cheese sauce over each bread slice. Broil until lightly browned, about 2 minutes.
Garnish each with chopped parsley and serve, assuring diners that there are no bunnies involved.
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices cooked OSCAR MAYER Bacon, crumbled Let’s Make It
Microwave ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
Serve with tortilla chips and cut-up fresh vegetables.
Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
Cut ingredients in half; combine in microwaveable bowl. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min. Serve as directed. Makes2 cups or 16 servings, 2 Tbsp. each. Use Your Slow Cooker
When serving this dip at a party, pour the prepared dip into a small slow cooker set on Low. This will keep the dip warm and at the ideal consistency for several hours. For best results, stir the dip occasionally to prevent hot spots.
Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain.
In a skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme.
Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, 30-40 minutes or until peas are tender, stirring occasionally. Sprinkle with salt to taste. If desired, serve with additional crumbled bacon.