Mini Ham And Egg Pie Recipe
Mini Ham and Egg Pies: a quick, delicious combo of fluffy eggs and savory ham in a crispy crust.
Ingredients
- 6 Biscuits refrigerated biscuits
- 6 Eggs
- ¼ cup Ham Diced
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350 degrees
- Grease each muffin tin cavity.
- Flatten a biscuit in your hand, and place it into the muffin tin, pressing it down, and up the sides, until it reaches the rim.
- Crack 1 egg into each biscuit.
- Divide the ham mixture between each of the biscuit bowls.
- Bake for 20-22 minutes, or until the eggs are cooked through.
- Use a fork to remove the biscuit bowls and place them on a wire rack to cool completely at room temperature. Serve, and enjoy!
Notes
Don't Use Beaten Egg: Use unbeaten eggs cracked directly into the crust to maintain the distinct egg structure, allowing for a more visually appealing and traditional pie presentation.
Without a Muffin Tin: You can use a tart pan to make mini ham and egg pies if you don't have a muffin tin. Press the biscuits into each cavity to form the pie base, adapting their size as needed for a snug fit.
Chopped Ham: You can also opt for using ham that has been finely chopped using a food processor in your delicious ham and egg pie recipe. This method ensures a more consistent texture throughout the pie, enhancing the overall taste and presentation of this delightful dish.
Nutrition
Calories: 176kcalCarbohydrates: 13gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 168mgSodium: 580mgPotassium: 138mgFiber: 0.4gSugar: 1gVitamin A: 238IUCalcium: 38mgIron: 2mg
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