Breakfast Pies

Sometimes, I feel like I spend far more time trying to figure out what to make for breakfast than I do worrying about dinner. Now that I've gone back to work, I feel like it's even more important that I've got my act together in terms of getting something protein packed and super energizing on the table. All four of us are out of the house by 7:30 in the morning - in varying shifts - and the last thing I want to do is leave M with loads of breakfast dishes. This recipe is FANTASTIC. I've had it for a while, but never got around to making it. It uses the same pie crust recipe found here that I used with the Southwest Taco Pie. The best part about these pies is that they can be made in advance, frozen, and reheated in the microwave or oven quickly.

You need:
 
2 recipes Basic Whole-Wheat Pie Dough
5 egg whites
2 eggs
 1/4 cup fat-free milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup finely chopped onion
1 green or red sweet pepper, finely chopped
1/2 8 ounce package precooked sausage links, sliced
3/4 cup shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. On a lightly floured surface roll out one of the disks of dough to a 12- to 13-inch circle, about 1/8-inch thick. Using a 4- to 5-inch round cutter, cut out 6 circles (make cuts as close together as possible). Repeat with remaining disk of dough to make 12 circles total. Press circles into prepared muffin cups. Prick the bottom of each with a fork; set aside. In a medium bowl whisk together egg whites, eggs, milk, salt, and pepper; set aside. In a large skillet heat oil over medium-high heat. Add onion and sweet pepper. Cook and stir for 3 to 4 minutes or until tender. Stir in sausage slices. Remove from heat and let cool for 10 minutes. Divide sausage mixture among pastry-lined cups. Slowly pour or spoon egg mixture into cups. Sprinkle cheese on top of each. Bake for 30 minutes or until pastry is golden and filling is puffed and set. Cool in cups on a wire rack for 5 minutes. Remove from cups and serve warm or cool completely and freeze in freezer safe bags.

from Parents magazine