BREAKFAST SEAFOOD PIE

2 Eggs
1 Cup shredded sharp Cheddar cheese (4 ounces)
1 Package (3 ounces) cream cheese, cut into ¼-inch cubes
¼ Cup sliced green onion
1 Jar (2 ounces) diced pimientos, drained, if desired
½ Cup Original Bisquick mix
1 Cup milk
½ Teaspoon salt
1/8 Teaspoon ground nutmeg
1 Package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained

Heat oven to 400F. Grease pie plate, 9x1¼ inches. Mix crabmeat, cheeses, onions and pimientos in pie plate. Stir remaining ingredients in bowl with fork until blended. Pour into pie plate. Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

Serving size: 1 Slice (about 1/6 of pie)
Calories: 255
Fat: 17 g
Cholesterol: 155 mg
Carbohydrate: 9 g
Protein: 17 g
Sodium: 630 mg

TIP: Substitute crabmeat with frozen cooked salad shrimp (5 ounces), or a 6-ounce can of tuna, drained.

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