O Blog Off

Sausage, Egg and Gruyere Breakfast Poppers

Sausage egg and Gruyere breakfast poppers

Sausage, Egg and Gruyere Breakfast Poppers

Sausage, egg and Gruyere breakfast poppers

Sausage, Egg and Gruyere Breakfast Poppers 

If you are looking for a quick and easy breakfast these Sausage, Egg and Gruyere Breakfast Poppers are perfect!

I had some company over and made a sausage puff pastry spiral for an appetizer and it was delicious!  I had some leftover filling and froze it thinking I would add it to a spaghetti sauce or use it as a pizza topper.  

The kids have recently started liking sausage. I thought about how could I make this filling into a quick and easy breakfast that the family would enjoy.

I happened to have a pie crust in the fridge and I thought yes- this will be the perfect solution.

Sausage Egg And Gruyere Breakfast Poppers are a quick and easy breakfast on the go! Click To Tweet

I rolled out the store bought pie crust (feel free to make your crust from scratch😉) and cut it into circles using a 1 1/2″ circular cutter.

image

Using a mini muffin tin and a tart shaper I made the crusts.

image

imageimage

One store bought crust made 24 mini pie crusts with a little extra to spare.  Because I don’t like food waste, I toyed with the idea of making lattice tops but quickly changed my mind at the thought of this tedious job.  I took my smallest circular cutter to finish off the remaining crust. 

image

It made exactly 48 mini circles to top the poppers with.

To assemble the Sausage, Egg and Gruyere Breakfast Poppers 

I filled the mini crusts with the sausage mixture (ingredients in the recipe below) and sprinkled Gruyere cheese on the sausage mix.  Try not to fill too full because there is still one more filling to add.  

image

image

The eggs.  Beat up one egg at a time a slowly fill each cup allowing the egg to sink in.  DO NOT OVERFILL!

If you overfill the egg will seep between the crust and pan and it will be really hard to remove the poppers without damaging them.

image

Next I topped each popper with 2 mini circles and put them in the oven at 375° for 10 minutes and then under the broiler until lightly browned.

imagesausage egg and Gruyere breakfast poppers

Once cooled,  I put them into a freezer bag and froze them.  I wanted to test how they would turn out reheated from frozen.  This would be the key to an easy on the go breakfast.

I put 4 frozen Sausage, Egg and Gruyere Breakfast Poppers onto a paper towel and microwaved them for 1 minute.  It worked!  The filling was hot and the crust stayed crispy and flaky!  I was so happy!  Now I have a quick and easy breakfast for those hectic mornings!

Sausage Egg And Gruyere Breakfast Poppers make mornings easy! Click To Tweet

My daughter loves them!  My son said “yuck”!  (he’s 6 and we usually don’t take his food opinions seriously!) Lol!  The good news is he LOVES all green veggies,  so I’ll take the yuck on this one!😉

imagesausage egg and Gruyere breakfast poppers

Sausage egg and Gruyere breakfast poppers

I hope you enjoy!

Thanks for reading!

Happy Blogging!

Sausage, Egg and Gruyere Breakfast Poppers are a fun addition to any brunch or game day snack! Click To Tweet

Click here to see where this post parties!

Sausage Egg And Gruyere Breakfast Poppers
Yields 24
A quick and easy breakfast in a crust. Great for on the go or as an appetizer!
Write a review
Print
Ingredients
  1. 4 oz ground sausage
  2. 1/4 cup red bell pepper, diced
  3. 3 green onions, chopped
  4. 2 cloves garlic, minced
  5. Dash of salt and pepper
  6. Optional- 1 Jalapeno, diced
  7. 1 store bought pie crust (or homemade) cut into 24 circles and 48 mini circles
  8. 1/2 cup Gruyere cheese, shredded
  9. 2-3 eggs, beaten
Instructions
  1. Sauté the sausage with the red bell pepper, green onions, garlic, salt, pepper and optional Jalapeno until sausage is cooked through.
  2. Preheat oven to 375°
  3. Prepare mini pie crusts by cutting into 1 1/2" circles using a circular cutter.
  4. Place each circle on a mini muffin pan and using a tart shaper insert each crust.
  5. Fill each crust with sausage mixture
  6. Top with Gruyere cheese
  7. Fill slowly with beaten egg. Do not overfill.
  8. Top with remaining mini crust circles (this step can be omitted if you choose)
  9. Bake at 375° for 10 minutes and finish under the broiler until golden.
  10. Eat right away or store in freezer bag.
  11. To reheat place 4 frozen poppers on a paper towel in microwave and cook for 1 minute.
Notes
  1. The sausage mixture is great as a pizza topping, in spaghetti sauce, in an omelette and even in chili. Make the full pound of sausage and quadruple the recipe! It's an easy way to make another meal easier!
O Blog Off http://oblogoff.com/
Scroll To Top