Enter the “Dan Pie.”
A few years ago Justin and I were visiting his mom and her husband, Dan, in Boise, Idaho. We needed a quick-lunch before shuffling off to the airport so Dan offered to make us his famous egg / cheese / meat / veggie concoction which he poured into a pastry shell made with Pillsbury dough and baked. After devouring every last slice, Justin and I wiped our faces and officially named it, “The Dan Pie.” Since then we have played around with many variations of it at home including, “The Breakfast Dan,” (also known as “Wake Up With Dan”) “The Christmas Dan,” and “The Veggie Dan.” Anyway you throw it together, it is always an easy crowd pleaser.
Enter the “Mini Dan Pie.”
I never (and I mean never ever) used to skip breakfast. Sure I’d hold off a couple of hours while I sipped on coffee, but If I didn’t get something in my stomach by 9 a.m. I’d be grumpy and dizzy. Now that I’m commuting to the city, the morning routine is so full that the last thing I have time to do is eat. By 11 am, I am sitting at my desk completely famished and end up caving. I’ll wander across the alley to the Italian cafe and inhale an almond croissant or succumb to an early lunch of fish tacos. Either way you cut the cake, it doesn’t end up healthy, or affordable over time.
Justin, wanting to start eating a healthy breakfast again as well, suggested we make “Dan on the Run.” So, we portioned out the ingredients and baked them in muffin tins. Once they cool, they pop right out and make the perfect breakfast to-go to eat throughout the week. They are just as tasty cold and reheat in a few seconds in the microwave or toaster oven. The best part is that the ingredient combos are endless and you can even make several different versions in one muffin tin for some variety.
Oeufs On The Go
Below is the version we made Sunday morning, but you can use any of your favorite cheese, meat and/or veggie combinations.
1 can Pillsbury Crescent rolls
3-4 eggs depending on size
1/2 C. milk
1/4 C. goat cheese
3/4 C. browned sausage
3/4 C. grated mozzarella cheese
3/4 C. diced and browned bell pepper
Salt and Pepper
Preheat oven to 375 and prepare a non-stick muffin tin with cooking spray. Brown sausage until fully cooked then remove from pan and brown bell pepper.
Unroll pastry dough and form dough on bottom and partially up the side of each tin. Bake in oven for 10 minutes until light golden brown then remove from oven and allow to cool for a few minutes.
Place sausage, bell pepper and a few goat cheese crumbles in each tin then top with half of the mozzarella. Beat eggs and milk and season with salt and pepper. Pour egg mixture to fill each tin then top with remaining cheese. Bake for 15-20 minutes until tops are bubbly and golden brown. Allow to cool before removing.