Sausage, Egg, and Cheese Hand Pies- these savory breakfast pastries are full of crumbled breakfast sausage, scrambled eggs, and shredded cheese. Makes an easy hand-held breakfast that can be eaten on the go. Sure to be a family favorite.
Nothing beats a buttery, golden pie crust. I love any food that comes in a pie crust, whether it be sweet or savory.
Using store-bought refrigerated pie crust makes these hand pies a breeze to make. Extras can be frozen for later use. With 2 refrigerated pie crusts, you should get 7 hand pies, but this recipe is easy to double. To make them, place each pie crust between 2 pieces of parchment paper and roll out slightly. Then use a bowl that is about 4 inches in diameter to cut as many circles of dough as you can. Reroll the scraps to cut another circle. You will need 2 circles of dough to form each hand pie.
The filling is a simple mixture of crumbled breakfast sausage, scrambled eggs, and shredded cheese. Use any cheese that you like.
Place a mound of sausage, egg, and cheese mixture on half of the dough circles and cover with the remaining circles. Use a fork to press down on the edges and seal them well. Brush the tops with egg wash. This will help them bake up golden and crispy. Cut a few slits in the top of each one to let the steam escape and bake at 4oo degrees F for about 18 minutes.
Tips for making Sausage, Egg, and Cheese Hand Pies:
- These hand pies can be prepared in advance. Wrap them in plastic wrap and refrigerate until you are ready to bake them.
- They also can be frozen before you bake them. Individually wrap them in plastic wrap and foil and freeze up to 3 months. When you bake them, add on an extra 5 to 10Â minutes to the cooking time.
More Breakfast Favorites:
- Sausage Gravy Stuffed Biscuits
- Sausage and Crescent Roll Casserole
- Bacon Stuffed French Toast
- Everything Bagel Breakfast Casserole
Sausage, Egg and Cheese Hand Pies
Equipment
Ingredients
- 1/2 pound ground breakfast sausage
- 4 large eggs
- 2 tablespoons milk or half-and-half
- 1/8 teaspoon salt
- 2 teaspoons butter
- 1 cup shredded cheddar or Colby Jack cheese
- 1 (14-ounce) box refrigerated pie crusts
- 1 egg whisked together with 1 teaspoon water
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Cook sausage, crumbling it as it cooks.
- Whisk eggs, milk, and salt together. Melt butter in a nonstick pan. Add eggs and soft scramble. (You want them a little undercooked because they will cook more in the oven.)
- Unroll a pie crust and place between 2 pieces of parchment paper. Roll it out about 1-inch in each direction. Use a bowl that is 4 inches across to cut as many circles as you can. Reroll scraps to cut another circle.Repeat with second pie crust. You should get 14 circles.
- Arrange half of circles on prepared baking sheet. Place a mound of egg, sausage, and cheese on each one.
- Brush egg wash on the edges of each circle. Place the remaining circles on top. Seal the edges. Press with a fork around the edges.
- Brush the tops with egg wash. Cut a few slits with a knife in the top of each one to let steam escape.
- Bake for 18 minutes.
Nutrition
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Do these freeze well
Yes, they freeze well. 🙂
Wrap them individually and then place in a freezer bag.
Yes, they freeze well.
It can out ok
Gonna try these with shredded steak or chicken for a good road trip lunch. I’ll let y’all know how it goes!
Update?
Going to try these but will add some Rotel tomatoes/peppers to give it a kick
Is there a way to get notifications by email. I love this site but would love to have email because sometimes j forget to check the site.
Deborah, click on Home (black words above the green line on top). Then you will see Keep in Touch on the right. Enter your email and you will automatically get the recipes!
Susie