Bacon and Pepperjack Egg Pies

Breakfast has never been this fun!  You can also easily make these ahead, refrigerate or freeze them and then reheat them in a 200 degree oven - simple and easy!

Recipe makes 8 mini-pies
1 whole package pre-made pie dough
1 lb. bacon, chopped and fried
2 cups shredded pepperjack cheese
2/3 cup half & half
8 eggs
1/4 tsp. hot sauce
salt & pepper to taste

Unroll one of the dough rounds and using a rolling pin, lightly roll out the round to accomodate four bottom crust cut-outs.  Then use your personal pie maker cutter to cut out four bottom rounds.  Set aside.

Beat together half & half, eggs, hot sauce and salt and pepper until eggs are well combined.  

Preheat your Breville personal pie maker and place a bottom crust round into each section using the stamper to make sure the crust is pressed into the form.  Working quickly, place 1/4 c. bacon into each pie, then pour in egg mixture until it is 3/4 full, then sprinkle top with 2 tbsp shredded pepperjack cheese.  Close top making sure it latches shut - cook for 8 minutes.  You will hear bubbling and cracking - this is normal as the eggs rise and cook.  Remove pies gently using a butter knife or icing spatula.  Allow to rest for 5 minutes to set - then serve.

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