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Scrambled Eggs Pie Recipe
|Crushed corn flakes||1 Cup (16 tbs) (Coarsely Crushed)|
|Margarine/Butter||6 Tablespoon, melted (1/4 Cup Plus 2 Tablespoon)|
|Milk||1⁄2 Cup (8 tbs)|
|Snipped chives||1 Tablespoon|
|Seasoned salt||1⁄2 Teaspoon|
|Bacon slices||6 , crisply fried and crumbled|
|Process american cheese slice||3 , cut diagonally into halves|
Serving size: Complete recipe
Calories 1653 Calories from Fat 1201
% Daily Value*
Total Fat 135 g207%
Saturated Fat 37.8 g189%
Trans Fat 0 g
Cholesterol 1800.9 mg
Sodium 2684.4 mg111.8%
Total Carbohydrates 51 g16.9%
Dietary Fiber 1.9 g7.7%
Sugars 12.4 g
Protein 68 g135%
Vitamin A 134.1% Vitamin C 30.1%
Calcium 35.6% Iron 110.6%
*Based on a 2000 Calorie diet
Spread remaining cereal mixture in ungreased 9 x1 1/4-inch pie plate or quiche dish.
Heat 1/4 cup margarine in 10-inch skillet over medium heat until melted.
Beat eggs, milk, chives, seasoned salt and pepper with hand beater.
Pour egg mixture into skillet; add bacon.
Cook over low heat, stirring gently, just until eggs are almost set.
Quickly spoon into pie plate.
Arrange cheese, overlapping slightly, around edge of plate.
Sprinkle with reserved cereal mixture.
Cover and refrigerate no longer than 24 hours.
TO SERVE: About 30 minutes before serving, heat Scrambled Eggs Pie uncovered in 375° oven until eggs are hot and cheese is melted, 20 to 25 minutes.