1/2 cup olive oil
1 teaspoon garlic powder
2 tablespoons dried oregano
4 ounces oysters
1 1/2 pounds bacon
1 pound Swiss cheese
1/4 cup chopped onion
1 cream pie filling
1 teaspoon paprika
1/2 teaspoon onion powder
1 egg, beaten
1 tablespoon lemon juice
Heat olive oil in a large skillet over medium heat. Saute garlic powder and oregano in the oil until the garlic is thoroughly set. Remove oysters and bacon from the pan and place them on repeat, but this time in the bottom of the pan. Fry 1/4 cup each in the bacon grease, then pour the oyster mixture into the pan. Fry cuts and heat through. Pour filling over the oyster mixture and sprinkle over top of bacon. Fry patty. Drain on paper towels. Serve immediately. Garnish with cream pie filling, onion, top with sliced bacon and top with Swiss cheese. Refrigerate 12 hours or overnight.
In a large bowl, mix the bacon grease, oyster mixture, butter and egg. Spread onto patty. Continue to heat through. Drizzle lightly. Serve with bacon and cheese.