1 14.1 ounce pkg. (2 crusts) rolled refrigerated unbaked piecrust
4 eggs, lightly beaten
½ cup milk
¾
cup cooked, crumbled breakfast meat – bacon, sausage, ham, etc.
½ cup finely shredded cheese
Preheat oven to 425 degrees. Let pie crust stand until room temp. Spray 24 1 ¾” muffin cups with non-stick spray. Unroll pie crusts. Using a 2.5 – 3” round cutter, cut out pastry. Press circles into the bottoms of the muffin cups. Lightly cover the bottom of the crusts with cheese. Top with about ¾ tsp. of the meat. Mix the eggs and milk and pour into the crust, filling almost to the top edge. Bake 13-15 minutes or until puffed and the center is firm.
Comments: Make sure the meats you use is finely crumbled and the cheese is finely shredded. You can also use finely chopped shrimp, spinach or broccoli. I made half of mine using Canadian bacon and the other half with regular bacon. I also cut my crust circles just large enough to fit the bottom of the muffin cups and very slightly up the side. Both were delicious! They are even good cold.
½ cup finely shredded cheese
Preheat oven to 425 degrees. Let pie crust stand until room temp. Spray 24 1 ¾” muffin cups with non-stick spray. Unroll pie crusts. Using a 2.5 – 3” round cutter, cut out pastry. Press circles into the bottoms of the muffin cups. Lightly cover the bottom of the crusts with cheese. Top with about ¾ tsp. of the meat. Mix the eggs and milk and pour into the crust, filling almost to the top edge. Bake 13-15 minutes or until puffed and the center is firm.
Comments: Make sure the meats you use is finely crumbled and the cheese is finely shredded. You can also use finely chopped shrimp, spinach or broccoli. I made half of mine using Canadian bacon and the other half with regular bacon. I also cut my crust circles just large enough to fit the bottom of the muffin cups and very slightly up the side. Both were delicious! They are even good cold.
