Scrambled Eggs Pie

Source: Mary Anne Pierik Hatchery Division
Cook Time: 10 - 15 minutes Number of Servings: 6

 1 Cup Corn flakes, crushed
 8 Whole EdenValley Large Eggs
 1/2 Cup Milk
 1 Tbsp Chives
 1/2 Tsp Seasoned Salt
 1/8 Tsp Pepper
 6 Slices Bacon, crisp fried and crushed
 3 Slices Processed Cheese
 2 Tbsp Butter, melted
 1/4 Cup Butter

Instructions:
Mix cereal and 2 tbsp. margarine; reserve 1/4 cup.  Spread
remaining cereal mixture in ungreased pie plate or quiche dish.
Heat 1/4 cup margarine in 10 inch skillet over medium heat
until melted.  Beat eggs, milk, chives, seasoned salt and
pepper with hand beater.  Pour egg mixture into skillet; add
bacon.  Cook over low heat stirring gently, just until eggs are
almost set.  Quickly spoon into pie plate.  Arrange cheese
around edge of plate.  Sprinkle with reserved cereal mixture. 
Heat uncovered in 375 degree oven until cheese is melted and
eggs are firm.  (10 - 15 minutes)