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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Your doctor has been extolling the health virtues of cholesterol-free egg substitute for years. We'd like to honor it for a far lazier reason: It can be frozen, along with premade pie dough and bacon. With a stash of blue-cheese dressing in the refrigerator, you'll always be minutes away from assembling this why-not-invite-the-neighbors-for-brunch? Ingredients:
1 ready-to-use piecrust |
1/2 28-ounce package cooked bacon |
2 8-ounce containers egg substitute |
1 8-ounce jar creamy blue-cheese dressing |
Directions:
1. Heat oven to 350° F. Line a 9-inch pie plate with the piecrust. Crumble the bacon and sprinkle it over the dough. Beat the egg substitute with the blue-cheese dressing and pour into the crust. Bake 25 to 30 minutes or until puffed and a knife inserted in the center comes out clean. Remove to a wire rack and let cool 5 minutes before slicing.
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