Home » Breakfast » Recipes » Egg and Goat Cheese Pie

This is a guaranteed clean-plate breakfast for guests who like the ingredients! Most guests are very satisfied with one slice, but there are a few who can't resist the flavor and ask for seeconds! For 'foodies'

Ingredients

• ½ Ib. thick-sliced bacon (or turkey bacon worksl)
• ¼ lb. small mushrooms, quartered
• 1 red, yellow, or orange bell pepper, diced
• 3 oz. soft goat cheese or container of crumbled goat cheese
• ½ cup Parmesan cheese
• 1 Tbsp thyme leaves (use fresh for garnish)
• 5 large eggs
• ½ cups heavy cream
• coarse salt and freshly ground pepper

Instructions

Preheat oven to 325° F. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in large skillet until very crisp. (May substitute pre-cooked bacon instead.) If cooking bacon, drain off all but 2 tablespoons of fat to use for sautéing mushrooms. If using pre-cooked bacon, use a little olive oil instead to sauté mushrooms. Sauté mushrooms about 4 minutes.

Spread mushrooms in bottom of prepared pie plate. Crumble bacon and arrange over mushrooms, along with pepper, cheeses, and thyme.

Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from oven, and place on wire rack for 10 minutes. Slice into wedges and serve.

Tip: Excellent with a side of glazed cinnamon apples.

Yield: 6 servings