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Breakfast Pies

Rated as 4.48 out of 5 Stars

"Individual breakfast pies that can be made ahead of time, and microwaved as needed. My 3 year old grandson loves them, and they are finger food for the little ones. The big guys love them too. I fix hash browns and gravy as side dishes for the big guys, and it is a huge hit!"
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40 m servings 247
Original recipe yields 10 servings (10 Servings)


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
  3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
  4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.


  • Note
  • I use my turkey baster to suck the egg mixture out of the bowl, and then I squirt it over the sausage. This works great, and not nearly as messy as trying to pour the mixture into each muffin cup.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 247 calories; 15.7 15.8 10.5 82 719 Full nutrition

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  1. 720 Ratings

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Most helpful positive review

These were good, however it turned into a FIASCO! What ever you do, do not use "Grands" as your biscuit dough. They rose so much that the egg mixture spilled over the sides & burnt on the bott...

Most helpful critical review

Not bad, but I think the recipe would be better if you mixed the filling ingredients together first and added extra cheese. It is a nice idea. I will keep experimenting with it. Thanks!

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These were good, however it turned into a FIASCO! What ever you do, do not use "Grands" as your biscuit dough. They rose so much that the egg mixture spilled over the sides & burnt on the bott...

LOVE THESE! I appreciate how customizable this recipe is. After reading other reviews, I decided to try using my own biscuits versus the refrigerated type. I’d never done this before, but I m...

These are pretty good! I made them for my husband and I to have something quick in the morning before he heads off to work. It's nice to be able to have something hpt and hearty tasting withou...

I love this recipe and have made it several times now - different variations each time. One thing I use differently is I use croissant dough instead of biscuit dough. Depending if I use my 6 m...

I made this tonight for my MOPS group tomorrow morning and I almost thought I was going to have to pick something up from the grocery store! I followed recipe exactly and the muffins spilled ov...

I would like to give this recipe at least 5 stars for "Kid Friendly" My daycare kids loved these. I did change the recipe since kids usually don't like onions and peppers, I used bacon, ham an...

I make these every Easter for brunch, and they are a huge hit! Leftovers reheat nicely too. I recommend using the larger muffin pans (the kind that you make 6 jumbo muffins in). That way, the...

Basic concept is great. The biscuits tend to get tough when rolled out again - but my 15-month-old loved gumming them. I used leftover ham from Christmas dinner with green onion and spinach as...

Thanks Jeanne, these came out very nice. Helps to let the biscuits sit out a couple minutes so they're easier to work with.