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Impossible Breakfast Bacon Pie For Two


No need for Bisquick, this single skillet breakfast pie is quick, easy make from scratch and perfect for two.













Trans-fat Free, Good source of fiber


4 slices bacon
2 tablespoons onions
1 ounce pickled jalapenos
about 2 TB
¼ cup monterey jack cheese
cup whole-wheat flour
we use white whole wheat
teaspoon salt
1 tablespoon butter
or shortening
2 teaspoons baking powder
1 x black pepper
to taste
½ cup milk
2 tablespoons yogurt, low-fat
or sour cream
2 large eggs


Cut the bacon crosswise into ½ inch pieces.

Cook the bacon first.

In an 8 inch (20 cm) oven proof skillet, add the bacon and cook until desired crispness. Drain off excess fat.

Distribute the bacon in the bottom of the skillet, top first with diced onions, then with pickled jalapeno peppers and top with shredded cheese. Set aside.

Next distribute the bacon
then with pickled jalapeno peppers

Preheat oven to 350℉ (180℃).

Add the dry ingredients, flour, salt, butter, baking powder and black pepper into a food processor. Process for 1 minute until thoroughly combined.

Add the wet ingredients, milk, yogurt (or sour cream) and two eggs (minus their shells) into the food processor and blend for one more minute.

and top with shredded cheese. Set aside.
Slowly pour into the skillet

Slowly pour into the skillet on top of the other ingredients. The contents will shift around a bit, this is fine.

Bake at 350℉ (180℃) F until pie tests done with knife, about 30 minutes.

It is quite good on it's own or served with some sweet chili sauce.

If you don't feel like measuring out the dry ingredients, you can use ⅓ cup of Bisquick or other brand baking mix and proceed as normal.

Bake at 350 degrees F


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 37556% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 263mg 88%
Sodium 776mg 32%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 43g
Vitamin A 13% Vitamin C 6%
Calcium 33% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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