Add bacon into a skillet. Turn pan onto medium heat. Cook until bacon is crispy, then remove and place onto paper towel. Once cooled, crumble the bacon and set aside.

Pour the bacon grease in a small bowl. Add about 1 teaspoon back into pan and add the collard greens.

Stir over medium heat until they are a bright green and wilted. You should have about 1/2 cup once done cooking. Set aside.

Next, add in another teaspoon of bacon grease and add the sliced onion.

Cook for about 15-20 minutes minutes until browned and caramelized. If onions begin to burn, you can add small amount of water to the pan. Set aside.

Add eggs, milk, cream cheese, salt and pepper into the blender. Blend until well combined.

Add cheese, bacon, and collard greens into the pie crust alternating layers of each.

Pour blended egg mixture slowly over the filling until it is filled almost to edge of crust. You may have a little extra egg mixture depending on the depth of your pie crust.

Bake at 350F for about 40-45 minutes or until set in the middle.

Can refrigerate for up to 1 week.