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!