Bacon and Eggs Pie

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READY IN: 30mins
Recipe by scarley

Ingredients Nutrition

  • 1 (7 1/2 ounce) can refrigerated buttermilk biscuits
  • 2 tablespoons butter (or margarine)
  • 6 eggs, lightly beaten
  • 13 cup milk
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 3 ounces cream cheese, cubed
  • 6 slices OSCAR MAYER 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.

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