For a delightful brunch idea, serve this Bacon ‘n Eggs Pie with a seasonal fruit salad. Garnish with chopped fresh parsley just before serving
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
SPOON into crust; sprinkle with bacon.
1 can
(7.5 oz.) refrigerated buttermilk biscuits
2 Tbsp.
butter or margarine
6
eggs, lightly beaten
1/3 cup
milk
1/4 tsp.
each salt and pepper
3 oz.
PHILADELPHIA Cream Cheese, cubed
6 slices
OSCAR MAYER Bacon, crisply cooked, crumbled
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.
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