Impossibly Easy Calico Corn and Bacon Pie

8 slices bacon, crisply cooked and crumbled ( 1/2 cup)1 small onion, chopped ( 1/4 cup) 1/4 cup chopped green bell pepper1 can (8 ounces) whole-kernel corn, drained1 jar (2 ounces) diced pimentos, drained 2/3 cup original or reduced-fat Bisquick mix1 cup milk 1/8 teaspoon pepper2 eggsSour cream, if desiredHeat oven to 400 degrees.Spray bottom and side of a 9-inch pie plate that is 1 1/4 inches deep, with nonstick cooking spray.Reserve 2 tablespoons of the bacon. Sprinkle remaining bacon, the onion, bell pepper, corn and pimentos in pie plate. In a mixing bowl, stir remaining ingredients, except sour cream, until blended. Pour into pie plate.Bake uncovered about 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Garnish with sour cream and reserved bacon and serve.Cook's note: Get a jump-start on dinner. Mix up this pie the night before, then pop it in the oven before dinner. After adding all ingredients to pie plate, cover and refrigerate up to 24 hours. Uncover and bake 30 to 35 minutes.Serves six.Nutrition values per serving: 265 calories, 18 g fat (6 g saturated), 19 g carbohydrates, 2 g fiber, 8 g protein, 89 mg cholesterol, 464 mg sodium."Betty Crocker Bisquick II Cookbook" (2004, $24.95)