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Breakfast Cheese Pie




Source of Recipe


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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 pepper
1/8 teaspoon salt
1 tablespoon snipped mixed fresh herbs (oregano, basil, thyme 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
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 degree F. 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 Canadian-style bacon.

Spoon egg mixture into crust; sprinkle with remaining shredded cheese. Bake in a 350 degree F. 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.