An easy refrigerated biscuit crust is baked in a pie plate and then filled with scrambled eggs made with cream cheese and sprinkled with crumbled bacon.
What You Need
Original recipe yields 6 servings
1 can (7.5 oz.) refrigerated buttermilk biscuits
2 Tbsp. butter or margarine
6 egg s
1/3 cup milk
1/4 tsp. pepper
3 oz. PHILADELPHIA Cream Cheese, cubed
6 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Heat oven to 375ºF.
Separate biscuits; press onto bottom and up side of 9-inch pie plate.
Bake 10 to 12 min. or until lightly browned. Meanwhile, melt butter in medium skillet on low heat. Whisk eggs, milk and seasonings until blended; pour into skillet. Cook 4 to 5 min. or until eggs begin to set, stirring occasionally. Add cream cheese; cook 3 to 4 min. or until cream cheese is melted and eggs are completely set, stirring occasionally.
Spoon egg mixture into crust; top with bacon.
For a delightful brunch idea, serve with a seasonal fresh fruit salad.
Garnish with chopped fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.