sam

I had a leftover pie crust, it was 8 am, and I was hungry.

Whatever is a boy to do?

Since we had leftover steak the night before, I decided to try and make a steak and cheese egg tart.  I found various recipe’s online, and got to work.

First, you have to take the pie crust (either homemade or store bought) and cut it into fours.  Then roll the sections into roughly circular sections.  The directions then said to press the pie crust into the back of a muffin tin.  What they meant to say, (and what you should do) is to put a muffin cup into the muffin tin, and then press the pie filling into the muffin cup, so that the pie crust is in the appropriate shape.

Unfortunately, I misunderstood the directions:

You may have noticed that I literally pressed it onto the back on the pie tin.

Here’s a close-up of that epic mistake.  The nice thing about having it on the back of the pie tin, is that you end up with perfectly sized cups for the steak, egg, and cheese.

Another close-up of the crust (this is just before I realized my mistake – after baking at 400 degrees for about 8 minutes to firm up before being filled.)  Unfortunately it’s almost impossible to peel off the back of the pie tin in one piece.  You end up with crumbled messes.

I was able to save two of my pie crust cups, the other 2 were damaged beyond repair.  At this point I just stuffed them into the muffin cups, put the sliced steak on the bottom, drizzled cheese and a scrambled egg into the cup and finished baking at 350 for about another 10 minutes (or until the egg was fluffy.)

This was one of the cups that almost made it.

In the end, though, the muffin cups salvaged the meal.   Steak + eggs + cheese + pie crust = delicious breakfast food.

Here’s the official recipe:

Ingredients:
1 pie crust mix or store bought pie crust
3 eggs
1 cup grated cheddar cheese
1 cup of sliced steak (cooked bacon or canadian bacon works almost as well)
(Optional) 1 cup of grilled onions

Directions
Preheat the oven to 400 degrees.

Make the pie crust (if using a mix or creating from scratch) and roll it out flat.  Cut into 6 equal pieces, and then roll those into generally circular shapes.  Put muffin cups into a muffin tin, and then press the pie crust into the muffin cups.

While this is baking, beat the 3 eggs together.  You can add salt, pepper, and possibly a dash of dill to the eggs.

Put the muffin tin into the oven and bake for approximately 8 minutes (until the pie crust is just starting to brown.)  When you take it out, turn the oven down to 350 degrees.

Fill the bottom of the pie cup with meat and cheese in equal amounts.  Pour the scrambled eggs on top of the steak and cheese.  Place it back in the over for until the eggs are fluffy (usually about 10 minutes.)

Serve warm.

Update 03/15/10: So I tried it again, using the muffin cups from the beginning with great success (and they look pretty good too.)  I’ll try and get pictures up soon.  Also, if you scramble the meat and cheese into the eggs you end up with a better distribution of meat, egg, and cheese.