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.
Chef Stuart O’Keeffe is back to create delicious homemade salad dressings in mason jars with a special ingredient: Star extra virgin olive oil and vinegar.
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This simple, fresh salad dressing has a rich herb flavor punctuated with a peppery finish. Enjoy this recipe from Star Fine Foods!