Looking for an easy breakfast that you can take on the go? I love these Mini Breakfast Pies. They’re are easy and can easily be made, refrigerated in a ziplock bag, and warmed up every morning.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 12
Ingredients
1 pound breakfast sausage, shredded ham, or shredded bacon (or combination)
1 small minced onion
1 (12 ounce) can refrigerated crescent roll dough
6 eggs, beaten
1 cup shredded Colby-Monterey Jack cheese
salt & pepper
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large, deep skillet over medium-high heat, combine meat, and onion. Cook until meat is evenly brown. Drain, crumble, and set aside.
3. Mix eggs, cheese, and milk with meat mixture.
3. Separate the dough into crescent pieces. Put small amount of biscuit dough around the edges of the muffin pan. Fill the middle with meat/egg mixture.
5. Bake in preheated oven for 15 to 20 minutes, or until filling is set.
- 1 pound breakfast sausage, shredded ham, or shredded bacon (or combination)
- 1 small minced onion
- 1 (12 ounce) can refrigerated crescent roll dough
- 6 eggs, beaten
- 1 cup shredded Colby-Monterey Jack cheese
- salt & pepper
- Preheat oven to 400 degrees F (200 degrees C).
- In a large, deep skillet over medium-high heat, combine meat, and onion. Cook until meat is evenly brown. Drain, crumble, and set aside.
- Mix eggs, cheese, and milk with meat mixture.
- Separate the dough into crescent pieces. Put small amount of biscuit dough around the edges of the muffin pan. Fill the middle with meat/egg mixture.
- Bake in preheated oven for 15 to 20 minutes, or until filling is set.
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~Adapted from All Recipes
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