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Breakfast Egg Mini Tarts (freezable)

On the Banks of Salt Creek
A great, quick breakfast that is full of protein.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast
Servings 12

Ingredients
  

  • 6 Johnsonville maple breakfast sausages
  • 12 eggs
  • 3/4 cup milk or cream
  • 4 oz can chopped green chilis drained
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 3 oz shredded cheese cheddar, jack or pepper jack are great choices
  • 1 pkg Pillsbury Pie dough 2 rolls

Instructions
 

  • Heat oven to 400 degrees. Position rack to second slot from the bottom.
  • Cook sausages according to package directions. Set aside to drain and cool. Once cooled slice into thin coins.
  • Mix eggs and milk or cream until combined. Add can of drained green chilis, salt, cumin, garlic and pepper. Sir to combine. Set aside.
  • Roll out pie dough so it is a little more thin. Using a 4.5 inch to 5 inch biscuit cutter. Cut out twelve circles. Spray muffin tin with cooking spray. Place the dough into each muffin slot forming to inside of tin. Pour in egg mixture to about 1/2 full. The sausage and cheese will be divided between each tart. One half of each sausage and a large pinch of cheese works well.
  • Bake for 20 - 30 minutes or until puffy and no longer runny.
  • Remove from pan and allow to cool on wire rack.
  • To freeze: allow them to cool completely, put in a single layer in a Ziploc gallon size freezer bag (do not double stack) and put in the freezer.

Notes

This recipe is very flexible. You can add to the egg mixture whatever you want.
I don't have a biscuit cutter that large but I do have a lid to a pan that size. You could also make a circle out of cardboard then use a knife to cut out the pie dough.
Cook them on a lower rack to brown the bottoms.
I like to warm them in the oven so that the crust doesn't get soggy.