Bacon and Eggs Pie

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings
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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. cream cheese, cubed

6 slices OSCAR MAYER Bacon, crisply cooked, crumbled


  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

Cook’s Note

Serving Suggestion For a delightful brunch idea, serve this Bacon & Eggs Pie with a seasonal fruit salad. Special Extra Garnish with chopped fresh parsley just before serving.