Breakfast Pies Recipe -
Breakfast Pies Recipe
  • READY IN 40 mins

Breakfast Pies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 Servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.
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  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 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!

Most Helpful Critical Review
Dec 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!

Feb 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!

Jul 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!

Nov 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.

Nov 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.

Dec 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!!!!!

Dec 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.


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  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 719 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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