Dudes. These are easy, tasty, and probably open to healthy modification, if you are so inclined. (I am, but “healthy biscuit dough” is a tall order.)

Breakfast Pies

INGREDIENTS:

• 3/4 pound breakfast sausage
• 1/8 cup minced onion
• 1/8 cup minced green bell pepper
• 1 (12 ounce) can refrigerated biscuit dough
• 3 eggs, beaten
• 3 tablespoons milk
• 1/2 cup shredded Colby-Monterey Jack
  cheese

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown.
3. Drain, crumble, and set aside.
4. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups.
5. Evenly distribute sausage mixture between the cups.
6. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
7. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

Because I always start with a perfectly lovely recipe and then muck about with it, here’s what I did this time:

• Used turkey breakfast sausage.
• Used onion powder instead of chopped onion, because I used up all my onions in soups and red sauces.
• Cooked it, set it aside, forgot to crumble it.
• Added about a 1/2 T. of veggie oil to what little fat was left from the sausage, then sauteed chopped baby bellas and mixed bell peppers. Added the sausage back in to heat and mix.
• Used fakey eggs in deference to my dietary intolerance and because pouring eggstuff out of a carton is so freaking easy for this recipe.

Enjoy!

(via a wicked smart colleague who adapted it from somewhere else. I think.)