Easter is right around the corner and all I can think about are eggs and bunnies. My two little ones have been talking about Easter all month long. So, I filled a store bought pie crust with a mixture of egg, ham and cheese and made mini egg Easter baskets one morning…yummy!

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They are super simple to make and can be served for breakfast or lunch. You can even serve them for an Easter brunch. I initially try to cut out a piece of pie crust and form a handle on the basket but they wouldn’t stay put while they baked. I try to get the kids to eat eggs a few times a week for extra protein. This is a nice way of switching up the same old standard scrabbled eggs. You can add a variety of vegetables such as peppers, spinach, mushrooms, or peas.

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Enjoy these little baskets of yumminess.

Ingredients:
1 package of store bought pie crust
4 eggs
2 slices of ham cut into bite size pieces
1/4 cup of grated cheese
1/4 cup of baby spinach cut into bite size pieces
salt and pepper 1 teaspoon each

Method:
1. Roll out pie crust and let the dough come to room temperature.
2. Using a 1/4 cup cut out mini circles from the dough.
3. Spray the muffin tin with non-stick spray and press the pie crust into the molds. Pierce the bottom of the dough with a fork so the crust does not rise.
4. Beat eggs then add ham, cheese, spinach, and salt and pepper.
5. Pour mixture into muffin tins bake at 350 for 10-12 minutes until eggs are cooked.

* Makes about 24 mini baskets

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