Ingredients
The following ingredients have 14 Servings
- 1 cup Cabot Bacon Cheddar cheese (shredded)
- 1/2 cup bacon (diced)
- 5 eggs (beaten)
- 1 cup half and half
- 2 rolls of refrigerated premade pie crusts (thawed)
- salt and black pepper (to taste)
Instruction
- Preheat oven to 375 degrees.
- Spray a mini muffin tins with non stick spray.
- Gently lay out pie crust and use a rolling pin to roll into a thin rectangle.
- Cut out circles in the crust. I used a 3inch round cookie cutter. Roll out scraps to get a couple more circles. I got around 14.
- Press each circle into the muffin pan openings.
- Repeat with second pie crust.
- In a large mixing bowl add eggs, milk, and seasonings.
- Whisk until blended.
- Sprinkle bacon and cheese into each pie crust.
- Then pour egg mixture into each, filling about 3/4 full.
- Place the muffin tin in the center of the oven and bake for 20 minutes, or until golden brown and the eggs are set.
- Let cool in pan for a few minutes, then remove.
- Serve warm on a platter and enjoy your brunch!