The entire family loved this pie. I had leftovers from breakfast and the kids finished it off for dinner. This recipe is definitely a keeper.
Ingredients
- 2 1/4 cup of all purpose baking mix
- 2/3 cup of lowfat milk
- 6 eggs, whisked
- 6 slices of precooked bacon, sliced into small pieces
- 1 cup of shredded blend of cheddar and Monterey Jack cheese
- 1/2 cup of low-fat milk
- 1/2 tsp of salt, optional
Directions
Preheat oven to 375° degrees.
Lightly grease a 9-inch tart or pie pan and set aside.
Prepare the pie/biscuit crust by first mixing the flour and 2/3 cup of milk together. Knead the dough 10 times. (I followed the package directions). Roll out the dough onto floured wax paper to the approximate width of the tart pan. The dough should be about 1/4 inch thick. Transfer the dough to the tart pan and then press the dough down so that it fits the entire length of the pan. Set aside.
Combine the remaining ingredients together in a bowl and mix until well blended. Add the mixture to the prepared tart pan.
Cook for 25 - 30 minutes or until the casserole is set. (This can be tested by touching the casserole to make certain that it springs back instead of sinking in.) Cool for 5 minutes and serve. Makes 6 servings. Enjoy!
Note: As the pie gets closer to being done, keep an eye on it to avoid overcooking it.
©Rolisweets
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