Easy Bacon-Vegetable Brunch Pie

1 pound bacon, crisply cooked and crumbled

1 1/2 C. shredded natural Swiss cheese

1/2 C. chopped onion

1 1/2 C. chopped, lightly steamed broccoli

1/2 C. each diced green and red pepper

1/2 C. diced tomato

1/2 t. tarragon

1/8 t. pepper

6 eggs

1-1 1/4 C. milk

2 C. just-add-liquid dough/batter mix, like Bisquick

1 1/2 cups shredded cheddar cheese

Green onion, chopped, for garnish (optional)

Preheat oven to 400°F. Grease a 9-by-13-inch baking dish.

Evenly spread crumbled bacon, Swiss cheese, onion, vegetables, tarragon and pepper in dish.

In bowl, combine eggs, milk and just-add-liquid dough/batter mix like Bisquick. Mix well until batter is consistency of a thick pancake batter; add more if necessary. Stir in 3/4 cup cheddar cheese. Pour over ingredients in dish. Use a utensil to move vegetables around slightly to allow batter to surround them. Sprinkle remaining cheddar cheese over top. May be garnished before baking with chopped green onion, green part only.

Bake 28-35 minutes, or until toothpick inserted near center comes out clean. Allow to stand 5 minutes after removing from oven. Cut into 12 squares and serve.

For a smaller recipe, reduce vegetables by half, onion to 1/3 cup, bacon to 12 slices, milk to 1/2-3/4 cup, batter mix to 1-1 1/2 cups and eggs to 3. The vegetables are watery, so be adventurous with the batter mix and eggs to avoid a soggy pie.

Serves 12