Bacon and Eggs Pie



1 can(s) (7.5 ounces) refrigerated buttermilk biscuits
2 tablespoon(s) butter or margarine
6 eggs, lightly beaten
1/3 cup(s) milk
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
3 ounce(s) cream cheese, cubed
6 slice(s) Oscar MayerŽ Bacon, crisply cooked, crumbled
Choppped fresh parsley, optional for serving

1.Separate biscuits. Arrange on bottom and up side of 9-inch pie plate; press together to form crust. Bake as directed on package.
2.Melt butter in medium skillet on low heat. Beat eggs, milk, and seasonings with wire whisk until well blended; pour into skillet. Cook until eggs begin to set, stirring occasionally. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.
3.Spoon into crust; sprinkle with bacon. Garnish with chopped fresh parsley just before serving, if desired.

Yield: 6 servings