Country Mornin’ Breakfast

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Country Mornin' Breakfast
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  1. 8
  2. eggs
  3. 1/3
  4. cup milk
  5. 2
  6. tablespoons chopped fresh chives
  7. 1/4
  8. teaspoon salt
  9. 1/8
  10. teaspoon coarse ground black pepper
  11. 8
  12. slices precooked bacon (from 2.4-oz. pkg.)
  13. 2
  14. oz. (1/2 cup) shredded Cheddar cheese
  1. 1 Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray.
  2. 2 Beat eggs in medium bowl. Add milk, chives, salt and pepper. Chop 4 slices of the bacon. Add chopped bacon and cheese to egg mixture; mix well. Pour into sprayed pie pan.
  3. 3 Bake at 350°F. for 15 minutes or until eggs are partially set. Arrange remaining 4 slices bacon over filling in wagon-wheel design. Bake an additional 10 to 15 minutes or until set and golden brown. Cut into wedges to serve.
  4. Look for precooked bacon in the packaged meat case at the grocery store.
  5. Use your favorite fresh herb in place of the chives in this recipe. Try basil, chervil, parsley, sage or thyme.
  6. Accompany this bacon-and-eggs casserole with Pillsbury® Refrigerated Buttermilk Biscuits, fresh orange juice and hot coffee
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