I know I share a lot of breakfast recipes on the blog — but that’s because we absolutely LOVE breakfast foods in our house.
My kids could eat bacon and sausage for every single meal, they love eggs, and my “perfect pancakes” are requested almost daily for breakfast!
Once you factor in how inexpensive many breakfast foods are and how quick and easy they are to make, it’s no wonder we eat them so often. Plus, when I make any type of baked egg dish, there are always leftovers for breakfast the next morning!
These mini breakfast pies are a quick, filling, protein-packed meal that would work any time of the day (in my opinion). I’m certain you could easily make a double batch for a larger group… or just for more leftovers the next day (they really do warm up fabulously).
Recipe for Mini Breakfast Pies
Makes 10 pies
INGREDIENTS:
- 1 (12 oz) container of refrigerated biscuits (a 10 count package)
- 1/2 – 3/4 pound of sausage, bacon, or other COOKED breakfast meat
- 1 small onion; minced
- 1/4 c. bell peppers and/or mushrooms; minced (optional)
- 1/2 c. shredded cheese
- 3 large eggs
- 1/4 c. milk
- salt and pepper to taste
DIRECTIONS:
- Preheat oven to 400*F and grease a regular 12-cup muffin tin
- Open can of refrigerated biscuits and press biscuits into 10 muffin cups (this is a great job for kids to do)
- Scoop the meat and minced veggies evenly into each muffin cup
- Sprinkle a bit of cheese over the meat and veggies
- Mix eggs, milk, salt, and pepper in a pourable container
- Pour egg mixture over meat, cheese, and veggies
- Bake in preheated oven for 18-20 minutes, or until eggs are set
- Refrigerate leftovers in a sealed container
One word of caution — as you can see by my “finished product” picture above, these mini pies do tend to poof up and can spill over the pan. I usually put another pan under the muffin tin to catch any drips 🙂
That said, once you lift them out of the pan, they look totally normal and presentable — even for company or taking to a brunch (I promise!)
Like I mentioned above, these mini pies are fabulous any time of day — and you can certainly mix and match ingredients to make the type of breakfast pies your family will like. Often, I’ll make 5 pies with sausage, mushrooms, peppers, and onions, and then 5 pies with just bacon and ham. It’s a nice variety and can be a great meal that satisfies everyone’s tastebuds.
When I serve them for dinner, I usually make hash browns, fruit salad, and some type muffin or bread to go along with them. For breakfast, they are fabulous on their own, and they are a perfect brunch “finger food” if you don’t have silverware handy. I would even serve these as a protein-packed after school snack.
The possibilities are endless 🙂
Are you a fan of breakfast for dinner?
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Debbie says
Can I use the Pillisbury crescent rolld instead of biscuits for this recipe?
Andrea says
Yes, I think that would be fine. You’ll just want to make the crescent roll dough fit inside the muffin cup.
Roxie says
I am a breakfast lover too!
I actually saw a recipe years ago called “Breakfast Pizza”. You use flaky biscuits and tear them apart (the flaky layers that is!) and line your pizza pan with them, like a crust. Add uncooked hash browns, any cooked meats you’d like, cheese, and then the egg, milk, salt and pepper mixture. I suppose you could add veggies if you’d like. Bake until done (the temp recommended for the biscuits). I’ve made this in the form of a casserole, too. I like using the flaky biscuits because it allows you to have a thinner crust.
I don’t have exact measurements because I glanced at the recipe long enough to get the idea and ‘winged’ it from there on. But it’s a yummy recipe and it contains almost all you need for breakfast!
Andrea says
Yum!! Thanks for sharing!
Melinda says
Oh my goodness! You posted this recipe just in time. We are watching our grandkids for the next 5 days starting tomorrow morning, and this recipe will make breakfast so much faster before I take the oldest one to school. I can make one mess but serve them several times.
I’m just hoping our grandson is ok with me substituting my normal “grandma” breakfast for these. We will see how well they go over!
Thank you so much for sharing this recipe Andrea! I’m off to the store right now to buy the ingredients.
Andrea says
You’re welcome Melinda! Hopefully things are going well with the Grandkids — I’m sure your kids appreciate a little “time off”.
Meliss D. says
With three schools aged kids who need to be out the door early each day, these are a great idea! And breakfast for dinner is one of our favorites as well! I love your easy, doable recipes! Thanks!
Andrea says
Thanks Meliss — hope you and your kids love them!
Tracie Nall says
I noticed in your photo, the Biscuits are “Grands” will regular canned biscuits work or do they need to be the larger size to fill the muffin pan properly?
Thanks, looks like a great Sunday night fix for early and busy weekday mornings.
Andrea says
Hi Tracie,
ANY 10-count biscuit package should work. Mine are actually “Grands Jr.” which means they are smaller. The Grands biscuits would actually be too big and probably would not work!
Enjoy your easy breakfast 🙂