1. In a blender, combine eggs, milk, olive oil, mustard, onion powder and nutmeg. Add baking mix and blend until smooth. Stir in the ham, pineapple, cheese and onion. 2. Spray a 9-inch pie pan with cooking spray. Pour batter into pan. 3. Bake at 35 to 40 minutes or until knife inserted in center comes out clean.
1. Combine all the ingredients in a bowl; cover and chill in refrigerator until ready to serve. Serve breakfast pie hot with peach salsa. Makes 5 to 6 servings
NOTE: Breakfast batter may be stored in a covered container in the refrigerator overnight.
Per Serving: 418 Calories; 27g Fat ( 9g Sat, 14g Mono, 3g Poly); 16g Protein; 29g Carbohydrate; 2g Dietary Fiber; 177mg Cholesterol; 678mg Sodium. Food Exchanges; 1 Grain (Starch); 1 1/2 Lean Meat; 1 Fruit; 4 Fat.