Breakfast Hand Pies
Breakfast Hand Pies are flaky, filling, and easy to eat.They combine classic breakfast flavors in a portable form.Perfect for meal prep, brunch, or busy mornings.Customizable with meats, cheeses, and vegetables.
Ingredients
- 2 sheets refrigerated pie crust or puff pastry
- 4 large eggs, scrambled reminder soft
- 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
- ½ cup cooked breakfast sausage, bacon, or ham
- ¼ cup chopped onions or bell peppers (optional)
- Salt and black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Roll out pie crusts and cut into equal circles or rectangles.
- In a bowl, combine scrambled eggs, cheese, meat, vegetables, salt, and pepper.
- Place filling on one side of each dough piece, leaving edges clear.
- Fold dough over filling and seal edges with a fork.
- Brush tops with egg wash.
- Cut small slits on top for steam.
- Bake for 22–25 minutes until golden brown.
Notes
- Scramble eggs slightly underdone to avoid dryness.
- Do not overfill pies to prevent leaks.
- Puff pastry gives a lighter texture.
- Allow pies to cool before storing.
- Reheat in the oven for best results.