Ricks Egg Pie

                           Ricks Egg Pie

Pepper to taste

1 center cut ham slice

4 oz Monterey Jack Cheese, cubed

6 oz fresh mushrooms, sliced

1 c Sharp Chedder Cheese, shredded

5 cloves garlic,sliced

1/2 C reduced fat Busquick Mix

1/2 green bell pepper 

 8 extra large eggs

1/2 red bell pepper, diced

1/2 med. whte onion diced

1 can Mexi-corn, drained

Saute mushrooms, onion, peppers, and garlc in approxmated 1 tblsp olive oil until soft. In large bowl mix eggs, Buisquick, Monterey Jack cheese, ham, corn and sauted vegetables, Add pepper to taste. Pour into heated greased 10-inch cast-iron skillet. Bake in oven at 350 for 40 to 45 minutes. Add cheddar cheese on top the last 3 minutes. Let stand for 5 minutes and serve. Salsa is great on this. Serves 4 to 6.

            I make him add the low fat buiscuit but who am I kidding, this is a calorie heavy dish I bet.  If I thought about it I could skinney it down more with low fat cheeses and a turkey ham.  Since I have it once or twice a year I just swallow my quilt and eat away.  Leftovers make a wonderful breakfast.  The bad part is all the chopping and dicing.