These mini egg pies are SO simple (just four ingredients!) and pretty for spring brunches, parties, and quick and easy breakfast and snacks during the week.
My dietetic intern, Emily, and I were talking about the nutritional value of eggs (spoiler alert: we think they’re nutrition superstars!) and she told me about these little egg pies she made over the weekend. So naturally the following week we made them into a blog post!
Notes + Nutrition
Our four-ingredient recipe resembles a mini quiche, with a flaky crust and egg filling but in a perfectly bite-sized portion. They are not a pop in your mouth type of small, but they are small enough to call them a snack. Three bites, max! You can store them in a tupperware in the fridge for a few days. Note you’ll want to reheat them in a toaster oven so the crust stays crunchy.
We found this refrigerated pie crust at Whole Foods, but use any kind you like.
To cut out perfect circles, use a large mason jar lid! Very gently place the crust in the muffin tin. If you press it in hard it might stick, so just set it in there lightly.
One egg pie is equal to about 116 calories, with 2.3g of protein and 19% of your daily value for Vitamin D. They are kid-friendly and the preparation and cleanup are minimal so kids can even help!
Mix and Match Ingredients
We kept the recipe simple with red bell pepper and pepper jack cheese, but there is plenty of space for creativity:
- Crumbled bacon and Cheese
- Mozzarella and Basil
- Spinach and Mushroom
- Broccoli and Cheddar
Egg Pie Recipe
Mini Egg Pies
These are SO simple (just four ingredients!) and pretty for spring brunches, parties, and quick and easy breakfast and snacks during the week. Note you’ll want to reheat them in a toaster oven so the crust stays crunchy.
- 1 refrigerated pie crust
- ½ red bell pepper chopped
- ¼ cup grated pepper jack cheese
- 3 eggs beat
Preheat the oven to 375 degrees.
Allow the pie crust come to room temperature before cutting the individualized crusts.
Spray a 12-cup muffin pan with oil.
Using a large mason jar lid, begin cutting the crust.
Use a rolling pin to re-roll the pie crust dough to make enough for 12 pies.
Gently place the crust into each muffin container, lightly pushing the crust into the pan. Do not mold the crust to the muffin pan as it will be harder to have the crust come on clean with no breakage.
Using a small mixing bowl, beat the three eggs and fill the cups about ¼ a way full.
Add the chopped pepper and shredded pepper jack cheese to eat pie.
Bake for about 10-12 minutes, keeping an eye on the oven as they will bake quickly!