While these are the perfect main dish for a guest brunch, they're easy enough to make for a lazy weekend breakfast. The mini springform pan is perfectly sized for a single serving.
Preheat oven to 350°F. Wrap four 4 in. springform pans on the outsides with foil and spray with vegetable pan spray.
Using the ring of the pan, cut pie crust into 4 small circles. Press one circle of dough into the bottom of each pan; pierce all over with fork.
Bake on a cookie sheet 10-12 minutes or until light golden. Cool completely. Lightly spray sides of pan again with vegetable cooking spray. Decrease oven temperature to 325°F.
In small bowl, mix asparagus, red pepper and Canadian bacon. Distribute evenly into crusts. In same bowl, whisk eggs, cheese, cream, salt and pepper until well combined. Pour egg mixture over vegetables.
Bake 35-40 minutes or until eggs jiggle slightly in the middle when shaken. Cool 10 minutes before removing springform ring. Serve warm.
Makes 4 servings.