Mini Savory Breakfast Pies

By jjadin

Used my own crust, and can only fit one egg in my small tart pans, but delicious.

Ingredients

• 1 3/4 cups all purpose flour
• 1/2 tsp salt
• 1/2 cup plus 1 tbsp butter, diced
• 4 slices veggie ham (thinly slice veggie sausage works nicely also)
• 2 tbsp chopped Italian parsley
• 2 tomatoes, finely chopped
• 8 eggs
• 1/2 cup whipping cream
• 4 tbsp grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400F. Sift the flour and 1/2 tsp salt into a food processor, add the butter and process for a few seconds until the mixture resembles bread crumbs. Bring the dough together using your hands, and shape into a ball. Wrap the ball in plastic wrap, flatten tightly, and put in the fridge for 10 minutes.

Roll the piecrust out on a floured work surface until it is very thin. Cut out four 6 1/4 inch circles and use them to line 4 inch tartlet pans. Press the piecrust gently into the flutes of the pans. Line each pan with a piece of crumpled waxed paper and some uncooked rice. Bake the piecrust for 10 minutes, then take out the paper and rice and bake for an additional minute.

Line each piecrust base with the veggie ham. Sprinkle with the parsley and add the tomato. Gently break two eggs into each pan, then pour a quarter of the cream over the top of each, sprinkle with Parmesan, and season with salt and pepper.

Bake the pies for 15-20 minutes, or until the egg whites are set. Serve hot.