- Cooking spray
- 1 (14.1-ounce) package refrigerated or frozen pie dough, thawed if frozen
- 3/4 cup whole milk, half-and-half, or heavy cream
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 3/4 cup shredded Monterey jack or pepper jack cheese, divided
- 1 medium bell pepper, diced, or several mini sweet peppers, diced
INSTRUCTIONS
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Arrange a rack in the middle of the oven and heat to 350°F. Spray a nonstick 24-well mini muffin tin with cooking spray.
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Unroll the pie crusts and use a 2 1/2 or 3-inch round cutter (or other circular object, such as the lid of a jar or rim of a drinking glass) to cut out 24 rounds. Fit into the wells of the muffin tin, pushing the dough into the bottom and up the sides of each well.
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Whisk the milk, egg, egg yolk, 1/4 teaspoon salt, and several grinds black pepper together in a medium bowl until combined; set aside.
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Sprinkle half the cheese into the dough-lined wells of the muffin tin. Top with the chopped pepper, the sprinkle with the remaining cheese. Pour the egg mixture into the wells.
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Bake until the filling is puffed and set, 20 to 25 minutes. Let cool 10 minutes before serving.
