4 eggs
1 cup milk
1 pound bacon bits
1 (16 ounce) can evaporated milk
1 medium onion, diced
1 medium carrot, diced
salt and pepper to taste
1/8 teaspoon paprika
1/8 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 teaspoons vanilla extract
1 1/2 pounds cubed potatoes, peeled
1 (8 ounce) can cream cheese, shredded
Preheat oven to 350 degrees F (175 degrees C). Grease two 12-inch pie pans.
Place eggs in a large skillet over medium heat. Saute for five minutes, stirring constantly. Remove pan from heat and stir in milk. Allow to cool slightly, then dice eggs and set aside.
Dredge the bacon bits in water and cut into 2 inch squares. Place the bacon strips in the skillet over medium heat. Cook diced onions and carrots into the bacon drippings, stirring occasionally.
Dissolve the milk in the hot milk-water until it is completely dissolved. Stir in the evaporated milk, bacon bits and onion and carrot into the drippings just until coated. Stirring constantly, bring the mixture to a boil, stirring occasionally.
Remove the chicken parts, chicken juices and eggs from the skillet and set aside. Add the bacon drippings to the skillet; cook until golden brown. Remove skillet from heat. When the skillet is hot pour 2 tablespoons cream cheese over chicken parts and transfer to the skillet. Stirring occasionally, bring the cream
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