Start your day off right with these irresistible Mini Ham Cheese and Spinach Breakfast Pies! Bursting with flavor and wrapped in flaky, golden puff pastry, these delightful bites are not only a treat for your taste buds but also a feast for the eyes. Perfect for brunch gatherings or a quick weekday breakfast, these pies are easy to make and are sure to impress your family and friends. Get ready to elevate your morning routine with a recipe that's as simple as it is scrumptious—your mornings will never be the same again!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 pies
Ingredients
- 1 package puff pastry
- 1 cup diced ham
- 1 cup shredded cheese
- 1 cup fresh spinach, chopped
- 2 eggs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or butter.
- Thaw the puff pastry according to package instructions, typically about 30-40 minutes at room temperature. Ensure the pastry is still cold but pliable.
- On a lightly floured surface, roll out the puff pastry sheet to approximately 1/8 inch thickness. Use a round cookie cutter or glass (about 3-4 inches in diameter) to cut 12 circles.
- Gently press each pastry circle into the prepared muffin tin, allowing the edges to slightly overhang the cups.
- In a medium mixing bowl, combine diced ham, chopped spinach, and shredded cheese. Season with salt and pepper.
- In a separate small bowl, beat the eggs thoroughly to create an egg wash.
- Distribute the ham, cheese, and spinach mixture evenly among the pastry-lined muffin cups, filling each about 2/3 full.
- Carefully pour a small amount of beaten egg over each filled cup to help bind the ingredients.
- Fold the overhanging pastry edges slightly inward, creating a rustic, slightly open top for each mini pie.
- Brush the exposed pastry edges with the remaining egg wash to ensure a golden, glossy finish.
- Bake in the preheated oven for 22-25 minutes, or until the pastry is puffed and golden brown and the filling is set.
- Remove from the oven and let the mini pies cool in the tin for 5 minutes before carefully transferring to a wire rack.
- Serve warm and enjoy these delightful mini breakfast pies. They can be stored in the refrigerator for up to 3 days and reheated in an oven or toaster oven.
Tips
- Thawing the Puff Pastry: Be sure to thaw your puff pastry properly. It's best to leave it at room temperature for about 30-40 minutes, so it remains cold but pliable, making it easier to work with.
- Cutting the Pastry: Use a sharp round cookie cutter or a glass to cut out the pastry circles. Aim for a diameter of about 3-4 inches to ensure they fit perfectly in the muffin tin.
- Filling Variations: Feel free to get creative with the filling! You can add sautéed onions, bell peppers, or even swap the ham for cooked bacon or sausage for a different flavor profile.
- Egg Wash: Don’t skip the egg wash! It gives the pastry a beautiful golden color and a glossy finish that makes these mini pies look even more appetizing.
- Cooling Time: Allow the pies to cool in the muffin tin for about 5 minutes before transferring them to a wire rack. This helps them set and makes them easier to handle.
- Storage and Reheating: These mini pies can be stored in the refrigerator for up to 3 days. Reheat them in an oven or toaster oven for that freshly baked taste!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 10g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 65mg
