Cheese and Egg Pie with Bacon: The Best Cheese and Egg Pie with Bacon Recipe from Cook'n

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	Cheese and Egg Pie with Bacon

Serves: 6

Yes! We've used an easy-to-make cornflake crust for this savory pie. The wonderful corn flavor complements the cheese and smoky bacon in this egg dish.

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   1 cup coarsely crushed cornflakes
   2 tablespoons margarine or butter, melted
   1/4 cup margarine or butter
   8 eggs
   1/2 cup milk
   1 tablespoon snipped chives
   1/2 teaspoon seasoned salt
   1/8 teaspoon pepper
   6 slices bacon, crisply cooked and crumbled
   3 slices process American cheese, cut diagonally into halves

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1. Mix cornflakes and 2 tablespoons melted margarine; reserve 1/4 cup. Spread remaining cornflake mixture in ungreased pie plate, 9 x 1 1/4 inches, or quiche dish, 9 x 1 1/2 inches. Heat 1/4 cup margarine in 10-inch skillet over medium heat until melted.

2. Beat eggs, milk, chives, seasoned salt and pepper with hand beater. Pour egg mixture into skillet; add bacon. Cook over low heat, stirring gently, until eggs are almost set. Quickly spoon into pie plate. Arrange cheese, overlapping slightly, around edge of plate. Sprinkle with reserved cornflake mixture.

3. Bake uncovered in 375° oven until cheese is melted and eggs are firm, 10 to 15 minutes.

1 SERVING: Calories 225 (Calories from Fat 145); Fat 16g (Saturated 6g); Cholesterol 300mg; Sodium 450mg; Carbohydrates 6g (Dietary Fiber 0g); Protein 14g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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