Crustless Tomato Bacon Quiche

Grab your cast iron skillet and get ready to enjoy a crustless quiche like no other. You'll be delighted to feed this beauty to your family for breakfast, lunch or dinner.  It is so easy and could be modified to your own tastes rather easily.  I hope you enjoy!!

Step 1:

• 1 cup crispy bacon bits -- you can use bits and crispy them them in your cast iron skillet or chop and make your own -- remove the bits and set them aside but keep the fat in the skillet (this is important) If you made your own bits from raw bacon, you may need to drain SOME of the fat - leave enough to coat the bottom of the skillet.

Step 2:

• Take your cast iron skillet with the bacon fat and put it in your oven - THEN set your oven to 350 degrees. You want your skillet to stay warm and heat up with the oven... trust me... you'll thank me later!

 Step 3:

• Whip together (I use the blender attachment to the Magic Bullet):
• 8 to 10 large whole eggs
• 1 cup Heavy Whipping Cream
• 2 Tablespoons dried minced onions
• 1/4 teaspoon garlic powder
• Salt and Pepper to your taste
• Carefully remove cast iron skillet from oven and pour Step 3 egg mixture into the skillet.
• The egg starts cooking on the outside layer -- and forms a nice crispy outer layer... trust me, it's good and it fries a little in the bacon fat -- which also prevents it from sticking.

Step 4:

• Add the remaining ingredients (make sure each one is distributed evenly throughout your skillet - you don't want everything clumped in the middle)
• 1 cup Crispy bacon bits that you cooked earlier
• 1 can of Diced Tomatoes drained as much as possible (I use Red Gold 14.5 oz because there is no added sugar)
• 1 cup Shredded Cheese of your choice - I waiver between Colby/Cheddar and mozzarella/Romano blends

Bake for 30 minutes or until the middle is firm.  Remove and allow to cool for 10 minutes.

Makes 6 to 8 servings depending on how you slice it.  I serve it topped with Salsa, Black Olives and Sour Cream.  Approximately 2 to 3 carbs per serving.