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.
Servings 12 pies
- 1 refrigerated pie crust
- ½ red bell pepper chopped
- ¼ cup grated pepper jack cheese
- 3 eggs beat
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!