Sunday, October 15, 2006

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.

5 comments:

lanurseprn said...

Sounds so YUMMY!!!  I'm gonna try it!
Pam

jckfrstross said...

yummy i am going to have this soon:) thanks for sharing

Deb

ladeeoftheworld said...

I'm making it!  I may modify it and make it a little more breakfast friendly.  This Friday is my turn to do breakfast at my clinic.  There's 20 of us, mostly hungry guys.

springangel235 said...

Well, that egg pie, sure sound delish!  Can't wait to try the recipe...thank you for sharing...hugs and love,
Joyce

rebuketheworld said...

OK why would you do this to me...lol..the recipe sounds amazing...OK..if I end up in the insane asylum trying to do this..just make sure you come visit me..lol...-Raven