Bacon and Eggs Pie

Monday, September 26, 2011 Review by Brian
Bacon and Eggs Pie

Bacon and Eggs Pie

  • 1¬†can(s) (7.5 ounces) refrigerated buttermilk biscuits
  • 2¬†tablespoon(s) butter or margarine
  • 6¬† eggs, lightly beaten
  • 1/3¬†cup(s) milk
  • 1/4¬†teaspoon(s) salt
  • 1/4¬†teaspoon(s) pepper
  • 3¬†ounce(s) cream cheese, cubed
  • 6¬†slice(s) Oscar Mayer¬ģ Bacon, crisply cooked, crumbled
  • Choppped fresh parsley, optional for serving


  1. Separate biscuits. Arrange on bottom and up side of 9-inch pie plate; press together to form crust. Bake as directed on package.
  2. Melt butter in medium skillet on low heat. Beat eggs, milk, and seasonings with wire whisk until well blended; pour into skillet. Cook until eggs begin to set, stirring occasionally. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.
  3. Spoon into crust; sprinkle with bacon. Garnish with chopped fresh parsley just before serving, if desired.
  4. Serving suggestion: For a delightful brunch idea, serve this Bacon and Eggs Pie with a seasonal fruit salad.Each serving provides: 10%DV Vitamin A, 0%DV Vitamin C, 6% DV Calcium, and 10%DV Iron.

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One response to “Bacon and Eggs Pie”

  1. Andrew says:

    Kinda like a quiche for the rest of us! Mmmmm, I may have to try this one soon.

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