Scrambled Egg Pie
October 23, 2015
We asked the host of The Balancing Act, Julie Moran, for her favorite recipe. Her choice, a delicious breakfast “pie”, comes from a cookbook from her hometown of Thomasville, Georgia. As she said, besides being tasty, she recommends the dish because “It’s easy enough for my daughters to make without the kitchen being a total wreck afterwards!”
1(10-inch) pie shell, unbaked
1 ½ cups swiss cheese, grated
1 (2 ½ oz.) jar mushrooms, drained and sliced
12 slices of bacon, fried crispy and crumbled
3 eggs, beaten
1 cup whipping cream
½ cup milk
1/8 tsp pepper
Dash cayenne pepper
- Sprinkle the bottom of the pie shell with cheese.
- Add mushrooms and top with bacon.
- Combine remaining ingredients and pour into shell.
- Bake at 375°F for 45 minutes or until lightly brown and set.
Ralph goes meatless! Watch as chef Ralph kicks off The Big Game with nutritious tailgating food using Lightlife Plant-Based Ground.
The Balancing Act kicks off 2020 with a football-themed extravaganza! Tailgate with Ralph on the Road, hear from football legend Michael Irvin, and more. First, Beth Troutman is on location at InnovAge in Denver, Colorado to learn more about their PACE program, which helps seniors live independently. Then, Ralph goes meatless! Watch as celebrity chef Ralph Pagano kicks off […]
Beth Troutman is on location at InnovAge in Denver, Colorado to learn more about their PACE program, which helps seniors live independently.