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You are here: Home / Recipes / Mini Egg Pies with Pepper Jack and Peppers

May 9, 2019

Mini Egg Pies with Pepper Jack and Peppers

These mini egg pies are SO simple (just four ingredients!) and pretty for spring brunches, parties, and quick and easy breakfast and snacks during the week. 

My dietetic intern, Emily, and I were talking about the nutritional value of eggs (spoiler alert: we think they’re nutrition superstars!) and she told me about these little egg pies she made over the weekend. So naturally the following week we made them into a blog post!

Notes + Nutrition

Our four-ingredient recipe resembles a mini quiche, with a flaky crust and egg filling but in a perfectly bite-sized portion. They are not a pop in your mouth type of small, but they are small enough to call them a snack. Three bites, max! You can store them in a tupperware in the fridge for a few days. Note you’ll want to reheat them in a toaster oven so the crust stays crunchy.

We found this refrigerated pie crust at Whole Foods, but use any kind you like.

To cut out perfect circles, use a large mason jar lid! Very gently place the crust in the muffin tin. If you press it in hard it might stick, so just set it in there lightly.

One egg pie is equal to about 116 calories, with 2.3g of protein and 19% of your daily value for Vitamin D. They are kid-friendly and the preparation and cleanup are minimal so kids can even help!

Mix and Match Ingredients

We kept the recipe simple with red bell pepper and pepper jack cheese, but there is plenty of space for creativity:

  • Crumbled bacon and Cheese
  • Mozzarella and Basil
  • Spinach and Mushroom
  • Broccoli and Cheddar

Egg Pie Recipe

Print Pin

Mini Egg Pies

These are SO simple (just four ingredients!) and pretty for spring brunches, parties, and quick and easy breakfast and snacks during the week. Note you'll want to reheat them in a toaster oven so the crust stays crunchy.
Course Breakfast, Brunch, Snack
Cuisine American
Keyword eggs, pie
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 pies
Calories 115kcal

Ingredients

  • 1 refrigerated pie crust
  • ½ red bell pepper chopped
  • ¼ cup grated pepper jack cheese
  • 3 eggs beat

Instructions

Preheat the oven to 375 degrees.

  • Allow the pie crust come to room temperature before cutting the individualized crusts.
  • Spray a 12-cup muffin pan with oil.
  • Using a large mason jar lid, begin cutting the crust. 
  • Use a rolling pin to re-roll the pie crust dough to make enough for 12 pies. 
  • Gently place the crust into each muffin container, lightly pushing the crust into the pan. Do not mold the crust to the muffin pan as it will be harder to have the crust come on clean with no breakage.
  • Using a small mixing bowl, beat the three eggs and fill the cups about ¼ a way full. 
  • Add the chopped pepper and shredded pepper jack cheese to eat pie.
  • Bake for about 10-12 minutes, keeping an eye on the oven as they will bake quickly!

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Comments

  1. Charmaine Ng | Architecture & Lifestyle Blog says

    May 9, 2019 at 7:04 am

    Aww, these mini pies are adorable! Such a simple recipe too! Thanks for sharing, Kath. 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply
  2. Sarah says

    May 9, 2019 at 7:16 pm

    They look so delicious. I would totally do the bacon version. How does this version compare cost-wise with the Plenty versions you get? Is one more cost-effective than the other? Quiche is one of my favorite foods!

    Reply
    • KathEats says

      May 10, 2019 at 6:55 am

      These are much more simple – little tiny party/brunch/snack bites. The Plenty quiches are full-size.

      Reply
  3. Cyndi says

    May 13, 2019 at 7:50 pm

    These look great! I’ll practice soon for a brunch I’m hosting in June. Just to clarify – one crust will do 12 mini quiches? Or, is that one package (2 crusts)?

    Reply
    • KathEats says

      May 13, 2019 at 9:57 pm

      One crust for 12 🙂

      Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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