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Mini Bacon and Egg Pies

Mini Bacon and Egg Pies

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course breakfast
Cuisine American
Servings 6 pies
Calories 248 kcal

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 min
    Don'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 & pepper
    4 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

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1pieCalories: 248kcalCarbohydrates: 20.6gProtein: 9.8gFat: 13.8gSaturated Fat: 4.9gCholesterol: 134mgSodium: 522mgPotassium: 135mgFiber: 0.7gSugar: 2.7gCalcium: 65mgIron: 2mg
Keyword breakfast, pie, quiche
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