Ingredients

• (8) large or jumbo eggs
• 1/2 cup milk
• (5) or (6) pieces fried extra-crispy bacon. Diced cooked ham. Pre-cooked cubed chicken for non-pork substitute.
• (1) 23-cm. (”large”) frozen/refrigerated pie crust
• one-quarter cup shredded cheddar or Mexican fiesta cheese (3-cheese blend is excellent)
• 1/4 grated med-small carrot (optional)
• (1) level teaspoon dehydrated onions (more to taste), and dry bread crumbs mix for topping (optional)

Preparation

1. First, in a skillet, fry the 5 or 6 slices of bacon, making them fully cooked and crisp. Allow to drain on a paper towel to pat excess grease. Crumble, dice or chop the bacon into fairly small, uniform sized pieces and set aside in a medium mixing bowl.
2. Have 1/4 cup grated cheddar or ready-grated “fiesta” cheese ready in a separate bowl, and ready-made frozen/refrigerated pie crust ready to receive the scrambled eggs…
3. Next, add the 8 large or jumbo eggs to the mixing bowl with the bacon, add 1/2 cup of milk and stir contents with a fork until smooth. This does not have to be done excessively as we will be scrambling the eggs in a skillet anyway. A good “marbling” effect of yolk-and-egg white is nice to have in the finished baked result, so merely “breaking the yolks” and a few additional stirs is sufficient blending.
4. To the egg mixture, add pepper, maybe a sprinkle of chili powder, one level teaspoon dehydrated onion (optional), and salt to taste. Pour contents into the large skillet and scramble the mixture over medium heat until it begins to stiffen and can be folded with a spatula, but not quite fully scrambled. You want this mixture to be of the consistency of loose wet oatmeal, not fully hard-scrambled. The purpose here is to make the egg mixture firm enough to not soak the piecrust and make it soggy on the bottom.
5. Next, remove from medium heat and return the almost-scrambled egg mixture to the medium mixing bowl and fold-in the half cup of shredded cheese and stir ingredients with spoon or fork. Pour warm contents into the ready piecrust, smoothing mixture flat with a spoon. Sprinkle additional shredded cheese on top, and a small amount of grated carrot for color if desired, and/or bread crumbs (optional). Pouring a little bit of melted butter on top makes the top brown and crispy when baked. Much variation can be done, and these are just ideas.
6. Pie is to be baked in the oven at 350oF for 25-30 minutes to set the mixture and finish baking the crust. When the crust is lightly browned and toasty, the pie is done. Serve hot. Makes four generous servings. Also delicious after refrigeration the next day as a “cold treat”.

Enjoy!