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!
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.
Enjoy these little baskets of yumminess.
1 package of store bought pie crust
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
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