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Ham and Egg Breakfast Pies

Ham and Egg Breakfast Pies

Buttery individual pastry pies are filled with diced ham, cheddar, scallions, and a gently seasoned egg custard. They bake until golden and puffed, making them ideal for a brunch plate or an easy breakfast-for-dinner meal.

Prep: 20 min · Cook: 28 min · Total: 48 min · Serves: 6

Ingredients

  • 0.25 tsp kosher salt
  • 1 tsp unsalted butter (softened, for greasing)
  • 0.25 cup whole milk
  • 6 oz cooked ham (diced)
  • 0.75 cup sharp cheddar cheese (shredded)
  • 1 tsp dijon mustard
  • 6 large eggs
  • 14 oz refrigerated pie crust (2 rounds, chilled)
  • 1 tbsp all-purpose flour (for dusting)
  • 2 scallions (thinly sliced)
  • 0.25 tsp black pepper (freshly ground)

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 400°F (204°C) for at least 15 minutes so the pastry bakes evenly.
  2. Grease 6 cups of a standard 12-cup muffin tin with 1 tsp softened unsalted butter, coating the bottoms and sides of each cup to help the pies release cleanly.
  3. Lightly dust a clean work surface with 1 tbsp all-purpose flour, unroll the 14 oz refrigerated pie crust, and roll it gently with a rolling pin until any seams are smooth and the dough is about 1/8 inch thick.
  4. Use a 5-inch round cutter or a small bowl and paring knife to cut 6 pastry rounds, rerolling scraps once if needed; press 1 round into each greased muffin cup so the dough reaches the top edge with no large air pockets.
  5. Divide the 6 oz diced cooked ham, 0.75 cup shredded sharp cheddar cheese, and 2 thinly sliced scallions evenly among the pastry-lined muffin cups, keeping the filling below the rim so the custard will not overflow.
  6. Crack the 6 large eggs into a medium bowl, add 0.25 cup whole milk, 1 tsp Dijon mustard, 0.25 tsp kosher salt, and 0.25 tsp freshly ground black pepper, and whisk for about 45 seconds until the mixture is fully blended and lightly foamy.
  7. Pour the egg mixture evenly into the 6 muffin cups, filling each cup about three-quarters full and leaving a small border of pastry visible at the top.
  8. Set the muffin tin on a rimmed baking sheet and bake at 400°F (204°C) for 10 minutes, until the pastry edges begin to puff and turn pale golden.
  9. Reduce the oven temperature to 350°F (177°C) without opening the oven for long, then continue baking for 16 to 18 minutes, until the crust is deep golden and the egg filling is puffed, set in the center, and registers 160°F (71°C) on an instant-read thermometer.
  10. Transfer the muffin tin to a wire rack and let the pies rest in the pan for 5 minutes, during which the egg filling will settle slightly and finish firming.
  11. Run a small offset spatula or butter knife around each pie, lift the pies from the muffin tin, and place them on a serving plate while warm.
  12. Serve the ham and egg pies warm, or cool them completely on a wire rack for about 30 minutes before refrigerating in an airtight container for up to 3 days.

Nutrition (per serving)

  • Calories: 448
  • Protein: 19 g
  • Fat: 30 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Sugar: 2 g
  • Sodium: 895 mg

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