Sunday, June 28, 2020

Bacon and Egg Pie

1 can (7.5 oz.) refrigerated buttermilk biscuits
2 T. butter or margarine
6 eggs slightly beaten
1/3 C. milk
1/4 t. salt
1/4 t. pepper
3 oz. cream cheese, cubed
6 slices bacon, cooked and crumbled

  1. Separate biscuits.
  2. Arrange on bottom and up side of 9-inch pie plate; press together to form crust.
  3. Bake as directed on package.
  4. Melt butter in medium skillet on low heat.  Beat eggs, milk, and seasonings with wire risk until well blended; pour into skillet. 
  5. Cook until eggs begin to set, stirring occasionally.
  6. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.
  7. Spoon into crust; sprinkle with bacon. 

No comments:

Post a Comment