| | Directions | | In large skillet cook bacon until crisp-saving 2 T. of bacon grease. Drain and cut bacon into 1/2 inch pieces. Sauté the mushrooms and seasoning blend in the bacon grease. Beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper and garlic. Unroll pie crust into a 9 inch pie plate- trim and flute edges. Fill with cheese and bacon. Pour egg mixture over top. Sprinkle with Parmesan cheese and paprika. Bake at 375° for 35-40 minutes. Until knife inserted in center comes out clean. |
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| Ingredients | | - |  | 2 cloves garlic-chopped |
| - | | 1 teaspoon oil |
| - | | 5 strips bacon- cooked crisp |
| - | | 1 pound sliced Portabella mushrooms |
| - | | 1/4 cup frozen Seasoning Blend vegetables |
| - | | 3 Eggs |
| - | | 1 package light cream cheese |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 teaspoon paprika (optional) |
| - | | 1 cup shredded Colby/Jack cheese |
| - | | 2 tablespoons Parmesan cheese |
| - | | 1 sheet of pie pastry |
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