These Vegetarian Sausage and Egg Hand Pies are a delicious breakfast recipe that your whole family will love!
I’ve never been a huge breakfast person. Of course, I love pancakes (who doesn’t?), but then there are eggs. It’s taken a while for eggs to grow on me, and for the longest time I would only eat them scrambled or hard boiled. My tastes have matured over the years, but even now runny yolks kind of gross me out.
So I’m a little picky about my breakfast choices. I will always choose a fancy brunch over a traditional diner breakfast, as there’s usually a non-breakfast choice.
If forced to eat breakfast though, these Vegetarian Sausage and Egg Hand Pies are exactly what I’d choose to eat. Okay … they’re so good that you wouldn’t even need to force me!
They’re also extremely easy to make. You’ll start by making an simple pastry, then fill it will scrambled eggs, sausage, and cheese. I used vegetarian sausage, but feel free to choose your favorite type.
Serve these Vegetarian Sausage and Egg Hand Pies for a delicious weekend breakfast. You’ll keep everyone coming back for seconds!
- Nonstick cooking spray
- For pastry:
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1 cup butter (cold), cubed
- 4 - 8 tbsp. ice water
- For filling:
- 7 eggs, separated
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. butter
- 6 vegetarian sausage links (I used MorningStar Farms.), cooked and sliced
- 4 oz. sharp cheddar, cut into small cubes
- Preheat oven to 400 degrees.
- Lightly spray a large baking sheet with nonstick spray
- Whisk together flour and salt.
- Add butter to flour.
- Use your fingers or a fork to work butter into flour. Stop when butter chunks are the size of small peas.
- Sprinkle 4 tbsp. ice water over flour mixture. Stir just until a dough forms, adding additional water (1 tbsp. at a time), if necessary.
- Gather dough into a ball and then separate into 6 equal size balls.
- Place dough in refrigerator to chill while you work on filling.
- Place one egg in a small bowl and whisk until smooth. Set aside.
- Whisk remaining 6 eggs together, along with salt and pepper.
- Melt butter in a medium skillet over medium-low heat.
- Add eggs to skillet.
- When eggs begin to cook around the edges, start stirring with a wooden spoon.
- Stir in sausage links when eggs are cooked about halfway.
- Continue cooking and stirring until eggs are just set. Err on the side of underdone, because they'll cook more in the oven.
- Fold in the cheese and set aside.
- Remove one ball of dough from refrigerator
- Place dough on a lightly floured board and flatten into a thick disk with your hands.
- Use a rolling pin to roll the dough out to about a 7-inch circle. Don't worry if the edges are jagged.
- Cover one half of the circle with 1/6 of the scrambled eggs.
- Brush the edge of the pastry (filling side) with a little of the reserved egg.
- Fold the other half of the circle over the eggs and press to seal with your fingers.
- Trim the pastry so the edges are even.
- Use a fork to press together the edges of the pastry, then transfer to the baking sheet.
- Repeat with remaining dough and eggs.
- Lightly brush tops of pies with reserved egg.
- Bake pies until golden, rotating pan halfway through cooking. It will take about 30 minutes.
- Serve pies hot. Enjoy!
Feel free to get creative with the fillings. Sauteed veggies would be delicious!