Yield: 20 cups.
12 oz cream cheese, softened
4 tablespoons milk
2 large eggs
1 cup grated cheese (Italian blend or Swiss)
2 green onions, finely chopped
2 cans refrigerated biscuits (20 total)
5 slices of bacon, cooked and crumbled
parsley or chopped green onion
Beat cream cheese until fluffy. Add milk and eggs, and beat until creamy. Stir in cheese and green onions. Set aside.
Preheat oven to 350º.
Separate biscuits into 20 portions. Pat each biscuit into a 5-inch circle and press in bottom and up sides of greased muffin pan. Sprinkle evenly with half of the bacon. Spoon cream cheese mixture evenly on top.
Bake for 22 minutes or until set. Sprinkle with remaining bacon crumbs, and garnish with parsley or green onions. Serve warm.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
