Ingredients Jump to Instructions ↓

  1. 1 can(s) (7 1/2 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® Bacon , crisply cooked, crumbled Choppped fresh parsley , optional for serving

Instructions Jump to Ingredients ↑

  1. Separate biscuits. Arrange on bottom and up side of 9-inch pie plate; press together to form crust. Bake as directed on package. 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. Spoon into crust; sprinkle with bacon. Garnish with chopped fresh parsley just before serving, if desired. 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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