Breakfast Pies

Breakfast Pies


"Individual breakfast pies that can be made ahead of time, and microwaved as needed. My 3 year old grandson loves them, and they are finger food for the little ones. The big guys love them too. I fix hash browns and gravy as side dishes for the big guys, and it is a huge hit!"

Ingredients 40 m {{adjustedServings}} servings 247 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
  3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
  4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.
Tips & Tricks
Bacon and Potato Breakfast Strata

See how to make a cheesy breakfast strata with bacon and potatoes.

Breakfast Granola Cups

Edible containers of baked granola for yogurt and berries.


  • Note
  • I use my turkey baster to suck the egg mixture out of the bowl, and then I squirt it over the sausage. This works great, and not nearly as messy as trying to pour the mixture into each muffin cup.
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Reviews 441

  1. 572 Ratings

I'm nuts too...

These were good, however it turned into a FIASCO! What ever you do, do not use "Grands" as your biscuit dough. They rose so much that the egg mixture spilled over the sides & burnt on the bottom of the oven. I love the idea, and next time will bake them in individual remikins. Thanks Jeanne!

Tanya Belt

These are pretty good! I made them for my husband and I to have something quick in the morning before he heads off to work. It's nice to be able to have something hpt and hearty tasting without the mess of cleaning up breakfast dishes first thing in the morning! I made mine with a smaller amount of hot italian sausage (maybe 1/4 pound) to cut back on the fat and calories and I used a tube of eight "flaky layer" biscuits and used only about 3/4 of a biscuit rolled out for each one so I ended up with 12 "pies", and increased the eggs to 4. I also omitted the onion and green peppers and added a little black pepper and onion powder to the egg mixture. They turned out great!! This a great recipe because you can custom make them however your family likes their eggs! A sprinkle of tabasco sauce on top, and we've got breakfast!

Carol A.

LOVE THESE! I appreciate how customizable this recipe is. After reading other reviews, I decided to try using my own biscuits versus the refrigerated type. I’d never done this before, but I mixed dough for one batch of biscuits using a ready-made biscuit mix. I kneaded it together in a big lump, rolled it out, and tore off 11 palm-sized chunks-I rolled them into balls and then flattened them into the cups on my muffin pan, using a spoon to create sort of a well inside my dough cups. I decided to use sage sausage as my sausage mixture without the other veggies-and made the rest of the recipe per the instructions. Used a glass pyrex measuring cup to pour eggs into the muffin cups. Turned out beautifully! We’ve refrigerated the leftover pies and discovered that a 10 second zap in the microwave does the trick for those. Fun, delicious recipe, thanks for sharing!