My favorite part of Thanksgiving has to be the pie, and I make a lot of pies for the occasion. Invariably, I have quite a bit of scrap crust dough leftover. I also tend to make a few custards and homemade eggnog, which requires a lot of egg yolks, so what to do with all those egg whites? It doesn’t take much extra time to whip up those extra ingredients into a fast breakfast for the following morning, so this has become our traditional Thanksgiving breakfast:
When I’m done making my pies, I press all of my dough scraps together and roll them out again. I trace an inch or so larger than the diameter of my ramekins and line them with the dough. They go into the fridge until I’m ready to fill and bake. If you don’t have ramekins, you can still cut the dough into rounds or squares, place pre-cooked filling on one side, fold over and pinch closed to make a breakfast “pocket” pastry. If you do that, use a knife to score a few vents across the top for steam to escape.
Use whatever you have lying around your fridge in these: diced or grated veggies, mushrooms, meats, cheeses, etc. The ones I made this year had diced sweet red pepper, grated carrot and breakfast sausage (already cooked). Last year I used mushrooms, fresh baby spinach, crumbled bacon and a little grated asiago cheese. Place your prepared filling into the ramekins and pour beaten eggs/egg whites over the top. If making pocket pastries, lightly scramble your eggs first so they hold their shape–cook them just until set, you don’t want to dry them out. I place all my ramekins on a well-loved baking sheet so they’re easier to move in and out of the oven. Bake in a 350 degree F oven for 30-40 minutes until eggs are cooked through. Pocket pastries will not take as long, since the eggs are precooked, so just bake until dough browns very slightly, 10-15 mins. You can make these up in the morning, or cook the night before and reheat for 10-15 minutes. I like to drizzle mine with a little hot sauce.