Wild Game Mini Breakfast Pies

A speedy and delicious breakfast idea for those hectic holiday mornings

By Raeanne O’Meara

Christmas is full of hustle and bustle; with all the festivities going on, including some typically wonderful spreads for dinner, it’s nice to have some easy-to-make recipes set aside for holiday mornings. Most of these steps can be prepared the day before, leaving only a few minutes of work to put it all together before cooking.




24 premade mini pie shells/tart shells or homemade dough (enough for two “full size” pies)



1 lb ground moose or elk meat


3 tbsp extra virgin olive oil

1/8 cup finely diced red onion

1 1/2 tbsp dried sage

1 tsp chilli flakes

3 tbsp maple syrup

Salt and pepper, to taste


8 eggs

4 tbsp mayonnaise

Shredded cheddar cheese

How To Make These Wild Game Breakfast Pies

In a frying pan over medium heat on a stovetop, brown the ground meat and red onion in oil. Remove from heat. In a bowl, mix together the meat, onion, sage, chilli flakes, salt, pepper and maple syrup. In another bowl, whisk together the eggs and mayonnaise.


If using premade mini pie shells, simply place them into greased muffin tins. If using homemade dough, roll out until approximately 1/8-inch thick. Use a cookie cutter to cut out dough to size of the muffin tin, then place into greased muffin tins and gently shape.


Fill the crusts around halfway with the ground meat mixture. Top off with egg, gently tapping the muffin tin on the counter to settle the egg throughout the pie. Sprinkle a bit of cheddar cheese on top.


Preheat oven to 400 degrees Fahrenheit. Bake mini breakfast pies for approximately 20 minutes. Let cool for several minutes before removing from the pan.


Makes 24 mini pies.


Tip: If desired, you can also add in finely chopped vegetables like tomatoes and peppers, or even a bit of spinach. The best part about these mini breakfast pies is that they can be customized to different preferences.