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    Servings: Not specified

    Directions

    Preheat oven to 350°F. Unroll crust and place in 9-inch deep dish pie plate; pierce crust with fork. Bake 15 to 20 minutes or until light golden brown. Melt Fleischmann's in medium skillet over medium heat. Add mushrooms and onion; saute 3 to 5 minutes or until softened. Remove from heat; set aside. Combine bacon, Egg Beaters, half-and-half, cheese and pepper in medium bowl. Stir in mushroom-onion mixture. Pour into baked crust. Bake 40 - 45 minutes or until knife inserted near center comes out clean. Cool 5 minutes on wire rack. Cut into wedges; serve immediately.

    Ingredients
    • 1 refrigerated pie crust (1 crust = 1/2 of 15-oz pkg)
    • 1 tablespoon Fleischmann's® Original Margarine-stick
    • 1 cup sliced fresh button mushrooms
    • 3/4 cup chopped yellow onion (3/4 cup = 1 small)
    • 3 slices fully cooked bacon, chopped
    • 1-1/4 cups Egg Beaters® with Yolk (1-1/4 cups = 10 oz)
    • 1/2 cup fat free half-and-half
    • 3/4 cup shredded reduced fat Mexican cheese blend
    • 1/4 teaspoon ground black pepper

    Parsed from recipe text (no separate ingredient records).
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