Bacon & egg Pie

This was good, but…I don’t know…why cook the eggs and then dump on cooked biscuits and call it a pie? Isn’t it really just scrambled eggs on top of biscuits?

Bacon & Egg Pie

1 can (7.5 oz.) refrigerated buttermilk biscuits

2 Tbsp. butter or margarine

6 eggs

1/3 cup milk

1/4 tsp. each salt and pepper

3 oz. PHILADELPHIA Cream Cheese, cubed

6 slices OSCAR MAYER Bacon, cooked, crumbled

Make It!

HEAT oven to 375ºF.

SEPARATE biscuits. Place on bottom and up side of 9-inch pie plate; press together to form crust. Bake 10 to 12 min. or until lightly browned.

MEANWHILE, melt butter in medium skillet on low heat. Whisk eggs, milk and seasonings 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 egg mixture into crust; top with bacon.

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