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!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
10
Yield:
10 Servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

247 calories; protein 10.5g 21% DV; carbohydrates 15.8g 5% DV; fat 15.7g 24% DV; cholesterol 82.5mg 28% DV; sodium 718.7mg 29% DV. Full Nutrition

Reviews (562)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/30/2003
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 bottom of the oven. I love the idea, and next time will bake them in individual remikins. Thanks Jeanne! Read More
(889)

Most helpful critical review

Rating: 3 stars
12/25/2003
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! Read More
(7)
731 Ratings
  • 5 star values: 453
  • 4 star values: 204
  • 3 star values: 50
  • 2 star values: 14
  • 1 star values: 10
Rating: 4 stars
10/30/2003
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 bottom of the oven. I love the idea, and next time will bake them in individual remikins. Thanks Jeanne! Read More
(889)
Rating: 5 stars
07/29/2009
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 mixed dough for one batch of biscuits using a ready-made biscuit mix. I kneaded it together in a big lump, rolled it out, and tore off 11 palm-sized chunks-I rolled them into balls and then flattened them into the cups on my muffin pan, using a spoon to create sort of a well inside my dough cups. I decided to use sage sausage as my sausage mixture without the other veggies-and made the rest of the recipe per the instructions. Used a glass pyrex measuring cup to pour eggs into the muffin cups. Turned out beautifully! We’ve refrigerated the leftover pies and discovered that a 10 second zap in the microwave does the trick for those. Fun, delicious recipe, thanks for sharing! Read More
(546)
Rating: 5 stars
02/10/2004
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 without the mess of cleaning up breakfast dishes first thing in the morning! I made mine with a smaller amount of hot italian sausage (maybe 1/4 pound) to cut back on the fat and calories and I used a tube of eight "flaky layer" biscuits and used only about 3/4 of a biscuit rolled out for each one so I ended up with 12 "pies", and increased the eggs to 4. I also omitted the onion and green peppers and added a little black pepper and onion powder to the egg mixture. They turned out great!! This a great recipe because you can custom make them however your family likes their eggs! A sprinkle of tabasco sauce on top, and we've got breakfast! Read More
(530)
Advertisement
Rating: 4 stars
11/18/2007
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 muffin or 12 muffin tin... then I will either use one croissant traingle for the 6 muffin...or cut one triangle in half for 2 of the cups in the 12 muffin tin. I have also used egg beaters several times and those turn out great too. Read More
(218)
Rating: 4 stars
11/15/2005
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 over to the bottom of my oven and my whole house filled with smoke! My husband and I split one and I will be taking them tomorrow morning. If I do make these again, I might try using pie crust. It won't puff up as much and spill out all the egg. Read More
(211)
Rating: 5 stars
12/18/2003
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 and sausage. Yummmmmmm!!!!! Read More
(175)
Advertisement
Rating: 5 stars
12/24/2004
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, they don't overflow and you can add in extra toppings. You will need to increase bake time though... Thanks for a wonderful recipe! Read More
(156)
Rating: 4 stars
12/29/2004
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 a filling (ANYTHING to get her to eat some vegetables). She LOVED it. I had two for dinner and I froze the rest for her. I would suggest either making the biscuit dough from scratch to keep the texture soft or using pie crust instead. Read More
(143)
Rating: 4 stars
01/24/2004
Thanks Jeanne, these came out very nice. Helps to let the biscuits sit out a couple minutes so they're easier to work with. Read More
(103)
Rating: 3 stars
12/25/2003
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! Read More
(7)