This past weekend my little sister came home for the first time since Christmas! She has had a very busy basketball season and is finally able to enjoy a Spring Break!!!
She’s got me singing, “Reunited and it feels so goooood” (chuckles)
Oh, how I’ve missed that girl! We hung out ALL WEEKEND!!!
We were pretty lazy… in my own defense – IT IS MARCH AND THERE IS STILL SNOW ON THE GROUND – I can be lazy just a little longer!
Yeah, it is freezing outside, but do you think we let a little snow get in the way of our Spring Break celebrations… think again people!
Swim suits and all we made it outside for some fun!
Sisters have a way of making you laugh harder than you ever thought possible!
Bunny Ears! Yes, it was just necessary for the photo-op!
Copper is the reason we decided to play in the snow in the first place. He is loving this weather!
Amongst all the horseplay, I was able to scrounge up a delicious and super-easy breakfast Sunday morning!
Check this out – Mini Breakfast Pies, my comfy couch, fireplace, and a lazy morning movie while Dan and I watch it snow away out the window! Oh so cozy!!!
I had originally planned for this to be a crock-pot meal but let’s be honest, sometimes the “easy” route isn’t always the most convenient! “Easy” takes extra planning!
Here is how it went down!
Mini Breakfast Pies
Ingredients:
- 1/2 pkg. frozen hash browns
- 3/4 lb. ground pork sausage cooked through and drained
- 2 c. omelet veggies of your choice, sautéed (I used some left overs – red bell pepper, onion and artichokes)
- 1 c. shredded cheddar cheese (I used a blend I had on hand)
- 6 large, whole eggs, whisk with a splash of milk (if only using egg whites I would suggest using 9-10 egg whites)
- Non-stick spray
Directions:
1) Spray each section of a muffin pan with the non-stick spray and wipe so every inch is greased for easy pie release.
2) Fill each muffin tin half-way with hash browns (about 1/4 cup)
3) Sprinkle each pie with sautéed veggies and cooked sausage.
4) Whisk eggs and pour even amount into each muffin tin. (Don’t worry if the pies already look full. The egg mixture will just fill in the cracks.)
5) Top with shredded cheese and bake at 375 degrees for about 20-25 minutes or until eggs are set and cheese is melted.
Serves 6 – (2 mini pies per serving)
NOTES FROM FUNNY-MAN: Dan suggests adding country gravy on top for the ultimate breakfast pie! I’m tellin’ you, he is a thinker!
And that is it! Such an easy and delicious breakfast!
- 1/2 pkg. frozen hash browns
- 3/4 lb. ground pork sausage cooked through and drained
- 2 c. omelet veggies of your choice, sautéed (I used some left overs – red bell pepper, onion and artichokes)
- 1 c. shredded cheddar cheese (I used a blend I had on hand)
- 6 large, whole eggs, whisk with a splash of milk (if only using egg whites I would suggest using 9-10 egg whites)
- Non-stick spray
- Spray each section of a muffin pan with the non-stick spray and wipe so every inch is greased for easy pie release.
- Fill each muffin tin half-way with hash browns (about 1/4 cup)
- Sprinkle each pie with sautéed veggies and cooked sausage.
- Whisk eggs and pour even amount into each muffin tin. (Don’t worry if the pies already look full. The egg mixture will just fill in the cracks.)
- Top with shredded cheese and bake at 375 degrees for about 20-25 minutes or until eggs are set and cheese is melted.
Hope you are getting ready for Easter! Hard to believe it is already here!
Take care, eat well!
-RH
I notice in america you all use oil sprays. Here, where i live, we
Are told, by cooks, that that is a no-no. Can you explain this for me pls?
Hi Judy, thanks for visiting! I’m afraid I won’t have the most accurate answers for you on your question regarding cooking sprays. Overall, I use non-stick spays mostly for cookie sheets and other baking pans because it is convenient and it works really well. I have heard mixed reviews over the years on sprays. Most sprays claim to have fewer calories than butters or oils so I think many people use them for dietary purposes as well. I have attached a quick link for you with some additional information. I hope this helps answer your questions. And of course, here in the midwest, we love butter! -http://www.thekitchn.com/food-science-the-science-behin-71468
Those mini breakfast pies look AWESOME!! I need to try them, but with Field Roast vegan sausage :).
You will have to let me know if you do! Hope you like ’em!
You two were having too much fun! The breakfast pies- OMG they look amazing and I am going to try tomorrow morning!
We were having a little too much fun! Ha! My sister and I are very dorky when we get together! I hope you love the pies! The best part is you can add almost anything you like into the muffin tins! AKA: “mustgo” all my left over veggies from the week must go! TGIF! 🙂
Those mini breakfast pies look good!
Yummy! We Tried These Tasty Breakfast Muffins This Morning, SoOoo Good! My Husband And I Decided Next Time We Would Crumble Some Bacon On Top As Well.
Good Morning!! Thanks For The Recipe!
I would never be opposed to adding bacon! I need to make these again soon! They are perfect for all the left-over veggies we have at the end of the week! 🙂 Glad you liked them!