I like this recipe alot, I made it last Sunday morning for breakfast. I got it from Whitnee's cookbook called 'Brunch,' and I wanted to make it seeing how she is obsessed with brunch. Unfortunately I would never have the time to make all the dishes I'd like to in order to have a proper brunch, but this is a great start. These pastries are very tasty and filling, they have also have a nice flaky crust. They're pretty easy, so don't get discouraged because it's a bit of a small process, quick however.
This recipe makes 12 Pastries. You'll need a muffin pan and...
- 1 box Pillsbury prepared pie dough (much easier than making crust from scratch for a simple dish)
- All-purpose flour (for rolling)
- 2 tbsp whole-grain mustard (I bought Grey Poupon and it was great)
- 12 slices of lean bacon, cooked and diced (I used Turkey bacon, MMmmm)
- 12 small eggs
- 1 Cup of Cheddar Cheese
- 2 tbsp parsley
Preheal the oven to 350F. Lightly grease a standard 12 cup muffin pan.
I used a single Pillsbury pie crust to roll out 10 pastries, if you don't want to waste 2 of them that are in the package.
Unroll the Pillsbury dough and roll the dough thinner to about 1/4-inch thickness on a lightly floured counter and cut 12 circles approximately 5 inches in diameter. I had to find the perfect small bowl that was 5 inches wide. Use dough cutouts to line the cups of the muffin pan, gently pleating the sides of the dough as you ease it into the molds.
Place 1/2 teaspoon of the mustard into the base of each pastry shell and top with a little of the bacon.
Break an egg into a cup, spoon the yolk into the pastry shell, then add enough of the egg white to fill the pastry shell about two-thirds full. Do not overfill. Season to taste with salt and pepper and sprinkle the grated cheese evenly over the tops of the pastries.