Monday, July 11, 2011

Breakfast Pie

I'm not usually hungry during breakfast time but breakfast foods are some of my favorites. So yesterday, when I decided to make brunch, I went a little overboard:

No regrets. That was the yummiest breakfast I've ever made. Every bite was more amazing than the last. And I have witnesses to back me up.

It's essentially a savory pie. Biscuit crust, fluffy creamy eggs, cheese, crispy bacon, sliced tomatoes. Can't go wrong.

1 can refrigerated buttermilk biscuits
2 Tbsp.  butter
6 eggs (I used egg whites but it'll taste much better using real eggs)
1/3 cup  milk
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. dried or fresh parsley
garlic powder to taste 
3 oz. Cream Cheese
3 slices American Cheese (or 3 oz. your favorite- make sure it's one that melts well)
6 slices bacon, cooked crispy and diced
1 tomato, sliced thin
Make biscuits according to package directions in a 9-inch pie plate, pressing them together before baking to form a crust. Bake them until they're lightly browned but slightly underdone.
 Melt butter in medium skillet on low heat. Whisk eggs, milk, salt, pepper, garlic powder, and parsley until well blended; pour into skillet. Cook until eggs begin to set, stirring occasionally. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.

Spoon egg mixture into crust. Top with cheese. Layer bacon. Layer tomatoes on top.

Grab forks and devour.