Who says that eggs have to be boring? Mix things up with this delicious mini breakfast pies recipe. Whether you are making breakfast for yourself, your family, or your friends, this recipe is sure to please and easily adaptable to meet a variety of tastes and dietary restrictions. Let’s get cooking.
Mini Breakfast Pies
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 8-10
- Difficulty Level Intermediate
Ingredients
- 1 stick of butter, chilled
- 1 1/4 cup of all purpose flour (reserve additional flour for rolling the pie crust)
- 1/2 teaspoon of white, granulated sugar
- 1/2 teaspoon of salt
- 3 tablespoons of water
- 6 strips of bacon
- 1/2 cup of fresh spinach, chopped
- 1/2 cup of white mushrooms, chopped
- 1/2 cup of roma tomatoes, diced
- 1/3 cup of white onion, diced
- 3 large eggs
- 1/2 cup of shredded provolone cheese
- 2 tablespoons of melted butter
Instructions
- Slice the stick of butter into small cubes.
- Place the flour, sugar, and salt into a small mixing bowl and stir.
- Using your hands, massage the butter into the flour mixture. Squeeze each piece of butter between your fingers as you mix it into the flour.
- Add the water into the flour and butter mixture. Using your hands, continue to massage the flour until you have a big ball of dough. (If the mixture is still dry and crumbly, add a little bit more water).
- Once the dough is the consistency of Play-Doh, wrap it in saran wrap and place it in the refrigerator for at least 30 minutes.
- In a skillet, fry all six pieces of bacon and place them on a paper towel lined plate. Then, coarsely chop the bacon and set it aside.
- In a separate skillet, saute the spinach, mushrooms, tomatoes, and onions for 2-3 minutes.
- Scramble the eggs into the vegetables and stir for 2-3 minutes. Add in the bacon and cheese, stir for 1-2 more minutes, and then set the skillet aside.
- Preheat the oven to 350 degrees.
- Remove the pie crust dough from the refrigerator. Flour your kitchen counter and rolling pin liberally, then roll out the pie crust. Try to get the pie crust as thin as possible.
- Using a 3-inch or 4-inch circular cooking cutter or mason jar seal, cut out the pie crusts. You will need two circles for each mini pie--one for the bottom of the pie and one for the top of the pie.
- Place the pie crust bottoms onto a wax paper lined baking sheet. Scoop 1 to 1 1/2 tablespoons of the scrambled egg mix onto the bottoms of each pie crust.
- Place the tops of the pie crusts over the egg mixture and seal each mini pie using a fork by pressing the prongs of the fork against the circumference of the pie top and into the pie bottom. Repeat this process until you have used all of the pie crust.
- Brush the top of each mini pie with butter and place the pies into the oven.
- Allow the pies to bake for ten minutes, open the oven, brush the pies with remaining butter, and then allow the pies to cook for 5 more minutes or until golden.
- Remove the pies from the oven, plate them, and enjoy,
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