1 (8 ounce) can tomato juice
1 (4 ounce) can sliced mushrooms
1 (4 ounce) can sliced mushrooms
1 (6 ounce) can peeled and diced bacon
2 eggs
3 tablespoons chopped green onion
2 tablespoons minced garlic
1 (.25 ounce) package dry Ranch-style dressing mix
2 tablespoons brown sugar
1/2 cup chopped pecans
1 (1 ounce) package taco seasoning mix
1/2 cup chopped green onions
In a medium saucepan, combine tomato juice, mushrooms, mushrooms and bacon. Mix well. Cook over low heat, stirring occasionally, until bacon is cooked through and bacon is crispy. Remove from heat and stir in eggs, green onions and garlic.
Pour mixture into a 9x13 inch baking dish. Bake in preheated oven for about 30 minutes, or until custard is bubbly and bubbly and cheese is bubbly. Serve warm.