I share a lot of breakfast recipes because our family truly loves morning-style meals at any hour. My kids would happily eat bacon or sausage at every meal, and eggs are a constant favorite. Breakfast dishes are often inexpensive, quick to prepare, and easy to adapt — which makes them a regular part of our week. When I bake egg-based dishes, leftovers are almost always welcome for the next morning.
These mini breakfast pies are an easy, protein-packed option that work any time of day. They’re quick to assemble, great for feeding a crowd, and hold up well as leftovers. Make a double batch if you want more to freeze or to serve at a brunch — they reheat beautifully.
Recipe for Mini Breakfast Pies
Makes 10 mini pies
Ingredients
- 1 (12 oz) container refrigerated biscuits (about a 10-count package)
- 1/2–3/4 lb cooked breakfast meat (sausage, bacon, ham, or a combo)
- 1 small onion, finely minced
- 1/4 cup bell peppers and/or mushrooms, finely minced (optional)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
- 3 large eggs
- 1/4 cup milk
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin.
- Open the biscuit container and press each biscuit into the muffin tin cups, shaping a crust. Use 10 of the biscuits and save any extras for another use.
- Divide the cooked breakfast meat and minced vegetables evenly among the biscuit-lined cups.
- Sprinkle shredded cheese over the meat and vegetables in each cup.
- In a bowl or pourable container, whisk together the eggs, milk, salt, and pepper until smooth.
- Carefully pour the egg mixture into each cup, filling nearly to the top.
- Place the muffin tin on a baking sheet to catch any potential overflow, then bake for 18–20 minutes or until the eggs are set and the biscuit crust is golden.
- Allow the pies to cool for a few minutes in the pan before gently removing them. Store leftovers in a sealed container in the refrigerator.
Note: These mini pies tend to rise and can spill slightly while baking. Placing the muffin tin on a sheet pan underneath will make cleanup easier. Once removed from the tin they settle down and look neat — suitable for serving to guests or packing for a brunch.
Tips, Variations, and Serving Ideas
These mini breakfast pies are versatile — swap ingredients to suit your family. Try half the batch with sausage, mushrooms, peppers, and onions, and the other half with bacon and ham to please different tastes. Use different cheeses like Swiss, feta, or pepper jack for new flavor profiles.
For a vegetarian version, replace meat with a mixture of cooked spinach, diced tomatoes, and sautéed mushrooms. Add fresh herbs like chives, parsley, or basil to brighten the flavor.
Serve these pies for dinner alongside hash browns, a fruit salad, and a muffin or crusty bread. For breakfast or brunch, they’re perfect finger foods — easy to eat without silverware. They also make a satisfying after-school snack packed with protein.
Storage and reheating: Refrigerate leftovers in an airtight container for 3–4 days. Reheat individual pies in the microwave for about 30–60 seconds, or warm several on a baking sheet in a 350°F oven for 8–10 minutes until hot. To freeze, wrap cooled pies individually and freeze for up to 2 months; thaw overnight in the fridge before reheating.
Are you a fan of breakfast for dinner?
If you enjoy simple, family-friendly breakfast ideas like these mini breakfast pies, explore more recipes in my virtual recipe collection for easy weeknight meals, make-ahead breakfasts, and crowd-pleasing brunch options.
