Mini Breakfast Pie Cups
These mini breakfast pie cups are the answer to breakfast pot pie all packed into a muffin sized savory delight. These breakfast pies feature buttery pie crust stuffed with crispy bacon, cheese, and eggs for a portable, make ahead morning meal.
I love being able to make breakfast one and then have it in the fridge, ready to go for the rest of the week.
It makes mornings easier.
And these mini breakfast pie cups are the best make ahead breakfast especially if you love a savory breakfast.
Pie crust acts as the cup for a bacon, egg, and cheese filling that’s super delicious and so easy to make.
And you make it once, the night before, and boom!
Five days of breakfast in the fridge ready to heat and eat!
Ingredients
To make these, you’ll need:
- Pie crust– A 14.1 ounce package of refrigerated pie crusts. There should be two crusts in the package. Make sure the crusts are thawed.
- Bacon– Cooked crisp and crumbled
- Cheese– Both a 5.2 ounce softened package of boursin cheese and grated Parmesan cheese
- Eggs
- Salt and pepper– To taste
How to Make
Mini breakfast pie is so easy to make!
Just spray a muffin tin with nonstick cooking spray.
Set the sprayed muffin tin aside.
Then unroll the pie crust and trim it to make an 8×12″ square.
Cut the pie crust square it into 4 equal squares.
Combine the scraps, roll them out into a smaller square.
Cut that square into two equal squares.
Repeat this process with the second pie crust.
Put pie square into each well, firmly pressing the crust into the bottom and sides and over the edges, if needed.
Divide the bacon evenly between all of the pie crust cups.
Then add 2 teaspoons of boursin cheese to each crust, pressing it down so it covers the bottom of the muffin.
Top the boursin layer with a sprinkle of parmesan cheese.
Crack an egg into each cup and season the pies with salt and pepper.
Bake at 375° for 23-25 minutes, just until the eggs are set.
Serve warm and enjoy!
Storing Leftovers
Store leftovers tightly covered in the muffin tin for up to 5 days.
Reheat the pies individually in the microwave or the oven.
Freezing Instructions
To freeze these, make them as directed in the recipe and then let the breakfast pies cool.
Once they are cool completely transfer them to an air tight freezer bag or container.
Freeze them for up to 3 months.
Defrost them the night before or just heat them in the oven until warmed through.
Tips and Tricks
- You can customize the filling by adding different meat and/or veggies. Don’t be afraid to adjust the fillings to your liking!
- No boursin cheese? Sub cream cheese instead!
- Save yourself some stress in the morning and prep them the nigh before. Just assemble them, without baking them, and cover them tightly. Then pop them in the fridge and bake them in the morning.
Other Make Ahead Breakfasts
These mini breakfast pie cups are so easy to make and prep the night before for a grab and go morning meal.
Take some pressure of your morning and enjoy!
Looking for other make ahead breakfasts?
Try these:
- Breakfast Uncrustables
- Savory Breakfast Hand Pies
- Breakfast Sausage Balls
- Make Ahead Breakfast Bowls
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Mini Breakfast Pie Cups
Ingredients
- 1 14.1 oz pkg refrigerated pie crust thawed
- 1 cup crisp, crumbled bacon
- 1 5.2 oz pkg boursin cheese softened
- 1/4 cup grated parmesan cheese
- 12 large eggs
- salt and pepper to taste
Instructions
- Spray a muffin tin with nonstick cooking spray. Set aside.
- Unroll the pie crust and trim to make an 8x12" square, then cut it into 4 equal squares. Combine the scraps, roll them out and cut into two equal squares. Repeat the process with the second pie crust.1 14.1 oz pkg refrigerated pie crust
- A pie square to each well and firmly press into the bottom and sides and over the edges, if needed.
- Divide the bacon evenly between all of the pie crust cups, followed by 2 teaspoons of boursin cheese. Press it down to cover the bottom of the muffin, then top with parmesan cheese.1 cup crisp, crumbled bacon, 1 5.2 oz pkg boursin cheese, 1/4 cup grated parmesan cheese
- Crack an egg into each cup and season with salt & pepper.12 large eggs, salt and pepper
- Bake at 375° for 23-25 minutes, just until the eggs are set.
- Serve warm and enjoy!
Notes
- You can customize the filling by adding different meat and/or veggies. Don't be afraid to adjust the fillings to your liking!
- No boursin cheese? Sub cream cheese instead!
- Save yourself some stress in the morning and prep them the nigh before. Just assemble them, without baking them, and cover them tightly. Then pop them in the fridge and bake them in the morning.
Nutrition
recipe adapted from Plain Chicken
