This delicious breakfast
pie has a bread 'crust' with an amazing egg, ham and cream cheese
sauce filling.
Breakfast
Cheese Pie
- 2 tablespoons margarine
or butter, softened
1/2 teaspoon garlic powder
8 or 9 slices French bread, cut 1/4-inch thick
1 cup shredded farmer cheese or provolone (4-ounces)
1 1/4 cups milk
4 teaspoons all-purpose flour
1 (3-ounce) package cream cheese with chives, cut up
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 tablespoon snipped mixed fresh herbs (oregano, basil, thyme
or dill)
8 large beaten eggs
2 tablespoons milk
1/8 teaspoon salt
2 tablespoons margarine or butter
1/2 cup finely chopped ham
1/3 cup dairy sour cream
2 plum tomatoes, chopped
Snipped fresh herbs (optional)
- In a small mixing bowl
stir together the 2 tablespoons softened margarine or butter
and the garlic powder; spread onto one side of each bread slice.
Cut 5 slices of bread in half crosswise. Arrange remaining whole
slices of bread, margarine side up, on the bottom of a 9-inch
pie plate, trimming as needed to cover the bottom. Arrange half-slices
around the sides of the plate. Bake, uncovered, in a 400°F (205°C)
oven about 8 minutes or until the edges are crispy. Sprinkle
with 1/2 cup of the shredded cheese; return to oven and bake
about 1 minute more or until cheese is melted. (At this point,
you can cover and chill crust overnight.)
- Meanwhile, in a medium
saucepan stir together the 1 1/4 cups milk and the flour; stir
in softened cream cheese, pepper, and the 1/8 teaspoon salt.
Cook and stir until thickened and bubbly; cook and stir for 1
minute more. Stir in the 1 tablespoon snipped herbs; set aside.
(You can cover and chill the sauce overnight.)
- In a medium mixing bowl
beat together eggs, 2 tablespoons milk, and the 1/8 teaspoon
salt.
- In a large skillet melt
2 tablespoons margarine or butter over medium heat; pour in egg
mixture. Cook, without stirring, until mixture begins to set
on the bottom and around the edge. Using a large spoon or spatula,
lift and fold partially cooked eggs so uncooked portion flows
underneath. Continue cooking over medium heat until eggs are
cooked throughout but are still glossy and moist. Fold in half
of the cream cheese sauce and ham.
- Spoon egg mixture into
crust; sprinkle with remaining shredded cheese.
- Bake in a 350°F
(175°C) oven for 10 to 15 minutes or until heated through.
- Meanwhile, stir sour cream
into remaining cheese sauce. If necessary, stir in a little milk
to thin. Heat through; do not boil. Sprinkle pie with tomato
and additional snipped herbs, if desired. Cut into wedges to
serve. Spoon sauce atop.
Makes 6 servings.
Make-Ahead Tip: Prepare
and bake the crust as directed above; cover and chill overnight.
Prepare the cream cheese sauce; pour into a bowl, cover, and
chill overnight. To serve, heat the chilled sauce before adding
the sour cream; do not boil.
Nutritional facts per serving:
calories: 455, total fat: 30g, saturated fat: 9g, cholesterol:
331mg, sodium: 722mg, carbohydrate: 25g, fiber: 0g, protein:
21g, vitamin A: 39%, vitamin C: 10%, calcium: 25%, iron: 15%
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
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