Bacon 'n Eggs Pie- General Recipes

Makes: 6 servings 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

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    Default Bacon 'n Eggs Pie


    Makes: 6 servings

    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


    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.

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