This is a great idea for Easter breakfast, but with a modification or two it could easily become breakfast for dinner any night of the week.
6 green onions (green and white parts sliced)
1 tomato (chopped) divided
1/2 lb bacon slices
1 cup sliced fresh mushrooms
1 dozen eggs
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Preheat oven to 325 degrees.
Reserve 2 Tbsp each of the green onions and tomatoes.
Heat a cast iron skillet over medium high heat. Cut bacon into 1" pieces into hot pan. Cook until crisp. Remove from pan and drain on paper towel.
Add 2 Tbsp of bacon fat to a 10" skillet. Add sliced mushrooms to drippings; cook until tender. Remove from heat. Add bacon to skillet with remaining onions and tomatoes. Mix well.
Whisk eggs and sour cream until well blended. Pour into greased 13 x 9" baking dish. Sprinkle with salt and pepper. Top with bacon mixture and cheeses.
Bake for 30 minutes or until center is set. Top with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.
To make this a dinner dish, add one thinly sliced/diced zucchini with the mushrooms.
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