STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

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“Thanks to my friend Kari for a new favorite recipe! This is a quick and easy breakfast dish that you could have any time of day. For the crust, I use Mom's Oil Crust instead of a pre-baked pie crust because I can make it right in the pie plate. Kari says if you're using a shallow pie tin, make sure you put a cooking sheet underneath to catch the extra egg drippings. She enjoys them because they cook up into nice yummy bite-sized cream-puff morsels. I used a larger pie plate and didn't get any cream puff morsels. You can leave out the ham entirely if you prefer. I used reduced-fat sour cream and half non-fat cheese and didn't notice the difference. Serving size is estimated.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake pie crust for 10 minutes at 450.
  2. In a large bowl beat eggs. Add sour cream, half and half, grated cheeses, ham, and beans and mix thoroughly.
  3. Pour into pre-baked pie crust and bake at 350 for 35 to 45 minutes or until toothpick comes out clean.

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