Breakfast Egg Mini Tarts are full of deliciousness and protein. The perfect start to your day.

Breakfast Egg Mini Tarts

I make breakfast for my guys every morning. I like to feed them things high in protein. It seems they do better in school when they get a healthy, protein rich breakfast.

Some mornings I have more work to do in the barn and it is helpful to have something healthy already made for breakfast that I can just pop into the microwave or toster oven.

I spent one day a couple of weeks ago, while my guys were camping, making breakfast items that are freezable. I made four different things that I will share over time because I think homemade breakfast that is made ahead and frozen for a quick healthy meal is a very good thing.

Today, I’m sharing my Breakfast Egg Tarts. Using store bought pie dough really saves on time and effort. The filling is very versatile. For my young boys one of these with a side of fruit or something else is enough to fill their tummies.

On a side note here is a funny story about Nicholas and a sugary breakfast. Years ago we went out to a wonderful mother’s day breakfast at a restaurant close to our previous house. Nicholas ordered some pancakes that had whipped cream and strawberries. Of course maple syrup was added. He didn’t finish his meal and took the leftovers home. The next morning, a Monday, he begged me to let him eat his leftovers for breakfast. I explained that a sugary breakfast doesn’t usually go well but decided that some things are better experienced. He ate the sugary breakfast. The sugar “high” immediately followed. I don’t think it was even an hour later but, while doing school with me, it happened….the sugar crash. It showed first on his face. One minute he was all energetic and wired, the next minute his face literally FELL. Then the rest of him went. No energy and a really bad mood. It was a life lesson.

Breakfast Egg Mini Tarts

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.

 

Enjoy,
Karen