Bacon Bisquick Breakfast Pie
Southern living inspired quick and easy crust-less pie that uses bisquick baking mix.
Yield
6 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bacon
|
|
| 6 | ounces |
green chili peppers
one can, chopped |
|
| 1 | cup |
monterey jack cheese
grated |
|
| 1 ½ | cups |
milk
|
|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| 6 | ounces |
sour cream
|
|
| 3 | large |
eggs
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bacon
|
|
| 173.4 | ml/g |
green chili peppers
one can, chopped |
|
| 237 | ml |
monterey jack cheese
grated |
|
| 355 | ml |
milk
|
|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 173.4 | ml/g |
sour cream
|
|
| 3 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Brown, drain and crumble bacon.
Put in bottom of 10 inch greased pie plate.
Top with onion and cheese.
Put rest in blender for 1 min.
Pour into plate.
Bake at 350℉ (180℃) F until pie tests done with knife (35-45 minutes).
