Description
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!
Ingredients
Scale
- 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
Instructions
- 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!
Notes
- 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
Nutrition
- Serving Size: 1 serving