BREAKFAST CHEESE PIE

Breakfast Cheese Pie image

Categories Cheese Egg Breakfast Brunch Bake

Number Of Ingredients 17

Ingredients

2 tablespoons margarine or butter, softened
1/2 teaspoon garlic powder
8 slices or 9 French bread, cut 1/4-inch thick
1 cup shredded farmer or provolone cheese (4 oz)
1 1/4 cups milk
4 teaspoons all-purpose flour
1 package 3-oz cream cheese with chives, cut up
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon snipped mixed fresh herbs (oregano, basil, thyme, rosemary, or dill)
8 beaten eggs
2 tablespoons milk
1/8 teaspoon salt
2 tablespoons margarine or butter
2 ounces finely chopped Canadian-style bacon (about 1/2 cup
1/3 cup dairy sour cream
2 plum tomatoes, chopped

Steps:

In a small mixing bowl, stir together the first 2 tablespoons softened margarine or butter and the garlic powder; spread onto one side of each bread slice. Cut 5 slices of the 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° oven about 8 minutes or till the edges are crispy. Sprinkle with 1/2 cup of the shredded cheese; return to oven and bake about 1 minute more or till cheese is melted. (At this point, you can cover and chill crust overnight.)
Meanwhile, in a medium saucepan stir together 1 1/4 cups milk and flour; stir in softened cream cheese, peper, and the first 1/8 teaspoon salt. Cook and stir till thickened and bubbly; cook and stir for 1 minute more. Stir in 1 tablespoon snipped herbs; set aside. (You can cover and chill the sauce overnight.)
In a medium mixing bowl beat together eggs, the remaining 2 tablespoons milk, and the second 1/8 teaspoon salt.
In a large skillet melt remaining 2 tablespoons margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, till 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 till eggs are cooked throughout but are still glossy and moist. Fold in half of the cream cheese sauce and Canadian-style bacon. Spoon egg mixture into crust; sprinkle with remaining shredded cheese.
Bake in a 350° oven for 10 to 15 minutes or till 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 herbes, if desired. Cut into wedges to serve. Spoon sauce atop.
Make-ahead heating directions: Bake the chilled crust as directed above. Heat the chilled sauce before adding sour cream; do not boil.
Nutrition facts per serving: 455 cal., 30 g total fat (9 g sat fat), 331 mg chol., 722 mg sodium, 25 g carbo., 0 g fiber, 21 g pro. Daily Values: 39% vit A, 10% vit C, 25% calcium, and 15% iron.