Recipe courtesy of Molly Yeh
Episode: Girl's Brunch
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Total:
1 hr 15 min
Active:
45 min
Yield:
7 servings
Level:
Intermediate
Total:
1 hr 15 min
Active:
45 min
Yield:
7 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a 3-inch round cookie cutter; a 12-cup muffin tin

Preheat the oven to 375 degrees F.

Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.

To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside.

Unroll the pie dough and cut out 7 rounds using a 3-inch round cookie cutter. (If necessary, roll out the scraps and cut out more rounds.) Spray a 12-cup muffin tin with nonstick spray. Press each dough round into a muffin tin cup, crimping the edges.

Divide the egg mixture between the 7 pie dough cups. Bake until just set, about 30 minutes. Let cool slightly before serving.

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