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.
Servings: 12
Calories: 317kcal
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
Calories: 317kcal | Carbohydrates: 17g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 214mg | Sodium: 602mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Calcium: 61mg | Iron: 2mg