Breakfast hand pies are the perfect way to start the day! Recently, I was approached to enter yet another exciting recipe challenge. This time, using Wick’s Pies 9″ Dough Circles. The chosen home chefs (food bloggers) are tasked to create three original recipes using Wick’s Pies frozen pie crust. These Ham and Cheese Breakfast Pies will be my entry for the Breakfast Category.
The dough was super easy to work with and made for the most perfect, flaky vessel to house this creamy egg custard mixture. The egg mixture is the same I use in my Asparagus Gruyère Quiche. A more traditional breakfast combination of ham and cheese was sprinkled with diced jalapeños, for a hint of spice. I love that savory pies are making their delicious mark on the breakfast table!
Wick’s Pies was started in the mid-1940’s by Duane “Wick” Wickersham. They were, and are still, well-known for their Sugar Cream Pies. It’s a family-owned and operated business that employees over 70 people. Staying true to their values of making high-quality products with exceptional customer service, Wick’s has grown the business to wholesalers and online customers.
If you are ever in, or near Winchester, Indiana be sure to stop by Mrs. Wick’s Restaurant to taste a few of their amazing pies, or take a few home!
Be sure to follow Wick’s Pies on Facebook, Instagram, and Twitter!
BREAKFAST PIES USING WICK’S FROZEN PIE CRUST
You might be familiar with the phrase, “waste not, want not.” Almost every single piece of pie crust was used to create these yummy ham and cheese breakfast bites. Think these savory breakfast pies are hard to make? They are not! Actually, they are fairly easy given the use of a pre-made pie crust.
Wanna know what I love most about this frozen pie crust from Wick’s Pies? The dough thaws on the counter within about five minutes. No worries if you forget to defrost in the fridge the night before. The dough is super easy to work with and bakes up light, and flaky.
Cut circles in the pie dough using a biscuit cutter to line the bottom and sides of the muffin tin. Extra dough can be used to add a rustic flair to the edges!
SAVORY HAM AND CHEESE BREAKFAST PIES
Do we all agree, breakfast is the most important meal of the day? If you are looking to up your breakfast or brunch game, these protein-packed breakfast pies are filling and will keep you fueled all morning long. Also, you can enjoy these individual quiches for a hearty brunch, or an afternoon snack!
Even though I used diced ham, Gruyère and diced jalapeños to create these savory breakfast treats, feel free to use your favorite breakfast fillings. Sausage, bacon, bell peppers, onions and/or mushrooms would all be great alternatives and/or additions. Vermont white cheddar, Swiss or sharp cheddar are great alternatives to Gruyère.
Leftovers can be stored in the fridge for up to three days, making this hearty breakfast dish perfect for meal prep. Freeze up to three months.
Reheat easily in the microwave!
This recipe for Ham and Cheese Breakfast Pies can also be adapted to use in mini or small muffin tins!Print
Ham and Cheese Breakfast Pies
- Total Time: 50 minutes
- Yield: 6 servings 1x
Breakfast hand pies are the perfect way to start the day! Recently, I was approached to enter yet another exciting recipe challenge. This time, using Wick’s Pies, 9″ Dough Circles.
The dough was super easy to work with and created for the most perfect, flaky vessel to house this egg custard mixture. The egg mixture is the same I use for my Asparagus Gruyère Quiche. A more traditional breakfast combination of ham and cheese was sprinkled with diced jalapeños, for a hint of spice. I love that savory pies are making their delicious mark on the breakfast table!
- 2 Wick’s Pies 9″ pie crusts
- 1 tablespoon flour
- 10 large eggs
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- 3/4 cup heavy whipping cream
- 2/3 cup Gruyère cheese (shredded)
- 1/2 cup diced ham
- 1 jalapeño, diced and seeded
- Remove the pie crust from the freezer and allow to thaw on a flat surface as you prep the remaining ingredients.
- Preheat oven to 350°.
- Crack the eggs in a large bowl.
- Add in the heavy whipping cream and baking powder. Season with salt and pepper.
- Whisk until fluffy.
- Flour a flat surface.
- Lay down one sheet of the pie crust.
- Cut into three circles using a 4″ round biscuit cutter (for a large six-cup muffin tin)
- Do the same with the second sheet of pie crust.
- Roll each round with a rolling pin just to flatten a little.
- Form pie crust into each well of a jumbo, non-stick muffin tin.
- Use the leftover pieces of pie crust to fill any holes and to shape around the edges of each well (does not have to be perfect. In fact, go for a more rustic look.
- Poke holes in the bottom of each with a fork.
- Place a few sprinkles of cheese in each well.
- Pour in the egg mixture. Fill to about 3/4.
- Add in a few pieces of the diced ham and jalapeño.
- Top each with a little more cheese.
- Bake for about 30 to 35 minutes, or until the eggs fully set (check the middle with a wooden skewer, if it comes out clean, it’s done).
- Cool in pan for about five to ten minutes.
- Serve warm and ENJOY!
- This recipe was developed to use a 6-cup jumbo muffin tin. Adjust accordingly depending on size of muffin tin.
- Watch the video to see how to easily mold the pie crust into the muffin tins.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Moderate
- Cuisine: American
- Serving Size: 1 serving
Keywords: ham and cheese breakfast pies, breakfast ideas using frozen pie crust, brunch ideas, savory pie recipes, recipes using frozen pie crust, savory breakfast recipes, breakfast hand pie recipes,
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