Two breakfast pies.... why two? Read on.
Breakfast Pies The First
1 can refrigerated biscuits
1 carton Eggbeaters
8 strips turkey bacon (or whatever), cooked and crumbled
1/3 c milk
hot sauce - 1-5 dashes to taste
Spray muffin tin well. Separate biscuits (if using Grands or the like - I would use ½ a biscuit). Stretch them out and line each cup with a buscuit. Mix eggs, milk and hot sauce. Ladle egg mixture into muffin cups and top with bacon and cheese. Make sure not to fill too full as these will puff up very nicely.
Bake at 350 for about 25 minutes - start checking at 20. Bake until firm.
These were delicious and made enough for 2+ days of breakfasts. HOWEVER, someone (who may or may not have a law degree) left them out on the counter all day after Day One. We were all very sad. But it led to:
Breakfast Pies The Second
5 eggs (yes - we are now out of eggbeaters)
1 can cream of celery soup
8 strips turkey bacon (or whatever), cooked and crumbled (or 8 link breakfast sausage - yes I use turkey)
stale bread - cubed
½ t dried mustard
hot sauce as above
Line muffin tin with papers and spray. Put a few dried bread cubes in each cup. Mix soup, eggs, mustard and hot sauce. Ladle into cups and again top with bacon and cheese. Bake at 350 for 25 minutes checking at 20 minutes.
Both are good - I think we liked the second one better because it is very reminiscent of the famed and loved Paul's Breakfast Casserole.
I baked both these the night before and nuked them in the AM. If I was a more of a "get up early" kinda girl I would have assembled the night before and baked in the AM. But I'm not.