Mini Bacon and Egg Pies
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These Mini Bacon and Egg Pies are a great breakfast idea for the whole family! Everybody can make them exactly how they like – or make a batch on Sunday and have them for quick breakfasts all week! Plus – I’ve got a cheat for the crust!
What You Will Love About Mini Bacon and Egg Pies
You’ll love how easy these are!! Mainly because we’re not using pie crust!! That’s right – I used those frozen Rhodes dinner rolls. I grab a few and throw them in a ziploc bag and then into the fridge overnight. They’re thawed by morning – you roll them out and PRESTO – PIE CRUST!
Ingredients for Mini Bacon and Egg Pie
Dinner rolls make a great hack for pie crust – then just fill with eggs, bacon & veggies for a great brunch treat!
- 6 Rhodes dinner rolls, room temperature – you can probably use any brand but it has to be the “raw” kind obviously
- Take frozen rolls and place in a ziploc bag in the refrigerator overnight to thaw.
- 4 eggs
- 1/4 cup cream – you can swap milk as well
- salt & pepper
- 1/3 cup diced Colby Jack cheese – or any cheese you like!
- 3 slices bacon – of course we need bacon!
- 6 mushrooms – use whatever veggies you like and/or have on hand!
How to Make Mini Bacon and Egg Pies
You might notice the bacon looks different in the pics. The first time I made this I did NOT pre-cook the crust or bacon. Honestly – I like my bacon underdone – but I think it was a little too “raw” looking. So I redid and precooked bacon and crust. If you’re an “underdone” bacon fan – then precook less!
- Preheat oven to 350º. Place a large pan, filled halfway with water on the lower rack of the oven.
- Sprinkle counter or cutting board lightly with flour as well as your dough ball. Flatten each roll into a circle with a rolling pin on a lightly floured surface.
- Spray jumbo muffin tin with non-stick cooking spray
- You could also use ramekins or small baking dishes
- Carefully place a dough circle into each cup of a sprayed jumbo muffin tin to cover the bottom and sides. It won’t cover all the sides – but that’s fine.
- Bake pie crust circles in muffin tin for 8 min at 350º in oven
- Precook bacon in air fryer at 390º for 7 min
- Don’t have an air fryer? (get one!) You can pre-cook in a frying pan – just don’t cook until crispy – leave some fat/meat showing! They’ll continue to cook a bit in the oven.
- While crusts are precooking – dice cheese, cooked bacon and mushrooms.
- In a large bowl, whisk together eggs, cream, salt & pepper
- Remove crusts from oven, sprinkle cheese, bacon & mushrooms into each muffin cup
- Pour egg mixture into muffin cups and add a pinch of salt on top of the egg filling
- Place muffin tin on top rack in oven and bake for 20 minutes.
- Poke a toothpick or fork into center of one muffin cup to be sure egg is set and not runny. If runny, cook 2-3 minutes more.
- Serve with a side of fresh fruit
Tips, Tricks & FAQs
Place 6 frozen dinner roll dough balls into a ziploc bag – laying flat. Place bag in the refrigerator overnight. By morning, the dough balls will be thawed!
Yeah – pretty much. I just liked the tweak of using rolls instead of pie crust!
You can use milk or half and half if you don’t have cream.
Store leftovers in airtight containers and refrigerate up to a week – or in the freezer for up to three months. Reheat in the air fryer at 250º for 5 minutes or in the microwave for 2 minutes.
Variations
- Crust – you could also use crescent roll dough, pie crust, puff pastry or even rolled out bread slices
- Meat – swap the bacon for pre-cooked sausage
- Veggies – any veggie will be delicious in this recipe – in my second batch – I used fresh tomatoes. You could also use broccoli, onion or bell pepper.
- Cheese – swap the cheese with gruyere for a richer taste or cream cheese for a silkier texture.
- Spices – add something like Sazon or BBQ seasoning for a zippier taste!
What to serve with Bacon and Egg Pies
More Egg Recipes
More Breakfast Recipes
Mini Bacon and Egg Pies
Ingredients
- 6 Rhodes dinner rolls unbaked, room temperature
- 1/4 cup flour
- 3 slices bacon
- 4 eggs
- 1/4 cup cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup Colby Jack cheese diced
- 6 button mushrooms diced
Instructions
- Preheat oven to 350º. Place a large pan, filled halfway with water on the lower rack of the oven. This helps add steam to the oven so the eggs are fluffy.
- Sprinkle counter or cutting board lightly with flour as well as your dough ball. Flatten each roll into a circle with a rolling pin.6 Rhodes dinner rolls, 1/4 cup flour
- Spray jumbo muffin tin with non-stick cooking spray – try using butter flavored – not olive oil – if you have it
- Carefully place a dough circle into each cup of a sprayed jumbo muffin tin to cover the bottom and sides. It won't cover all the sides – but that's fine.
- Bake pie crust circles in muffin tin for 8 min at 350º in oven
- Precook bacon in air fryer at 390º for 7 minDon't have an air fryer? (get one!) You can pre-cook on stove – just don't cook until crispy – leave some fat/meat showing! They'll continue to cook a bit in the oven.3 slices bacon
- While crusts are precooking – dice cheese, cooked bacon and mushrooms.1/3 cup Colby Jack cheese, 6 button mushrooms
- In a large bowl, whisk together eggs, cream, salt & pepper4 eggs, 1/4 cup cream, 1/2 tsp salt, 1/4 tsp black pepper
- Remove crusts from oven, sprinkle cheese, bacon & mushrooms into each muffin cup
- Pour egg mixture into muffin cups and top with a pinch of salt
- Place muffin tin on top rack in oven and bake for 20 minutes. Poke a toothpick or fork into center of one muffin cup to be sure egg is set and not runny. If runny, cook 2-3 minutes more.
- Serve with a side of fresh fruit
