Wake up to these scrumptious Breakfast Hand Pies! These flaky pastries are easy to make and so delicious ... a tasty breakfast recipe that your whole family will love!
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I don't know about you, but I prefer a unique breakfast! While I enjoy traditional options like pancakes (who doesn't?), I love something a little different, preferably savory.
Like these Breakfast Hand Pies! These delicious handheld delights are filled with traditional ingredients—eggs, veggie sausage, and cheese—but the flaky, no-fork-needed, pastry package is a fun twist.
You are going to love this yummy vegetarian recipe! It's easy to make and full of cozy flavors (total comfort food). I like to make these for a special weekend treat, but they're great for brunches and breakfast-for-dinner nights, too.
Ready to try this mouthwatering recipe for yourself? Then keep scrolling for all the details!
Ingredients
This Sausage and Egg Pie recipe uses basic, easy to find ingredients! Here's what you'll need:
- Eggs - You'll need six large eggs to make the scrambled egg filling (which you'll cook in butter).
- Sausage - I used Morningstar Farms veggie sausage links for this recipe, but any vegetarian sausage would work.
- Cheese - This recipe calls for sharp cheddar cheese, which you'll combine with the eggs and sausage for the filling.
- Pastry - You'll love this simple, flaky pastry crust. It's made with a combination of flour, butter, salt, and ice water.
You'll Also Need
You'll need a large skillet (this one's my favorite!) to make the filling. For the pastry, you'll need a bowl to mix everything together, as well as a rolling pin to roll it out. You'll also need a couple baking sheets (I like these Circulon pans) to bake the pies.
How to Make Breakfast Hand Pies
These savory handheld pies are much easier to make than you'd think! You'll find a detailed recipe card below, but here's an overview of the steps:
- Scramble eggs. Start by melting some butter in a large pan, the add the eggs and scramble.
- Add sausage + cheese. When the eggs are about halfway done, add the sausage. Finish scrambling the eggs, then stir in the cheese, and remove the pan from the hot burner.
- Roll out pastry + add filling. On a lightly floured board, roll the dough into a circle. Then add the filling one side.
- Seal pies. Brush the filling side of the crust with egg, then fold pastry over filling and press closed with fingers. Trim off any jagged edges, then use a fork to crimp the edges. Repeat this process with the remaining pastry dough and filling. Then transfer the pies to a baking sheet.
- Brush with egg wash. When the pies are done, brush their tops with an egg, then use a fork to pierce a few holes in the crust.
- Bake. Transfer the baking sheet to your oven, then bake the pies until they're golden brown. Serve immediately!
Time to enjoy your amazing Breakfast Hand Pies! Don't they look delish? These flaky pastries make a delicious weekend breakfast. If you have any leftovers, heat them up for quick meal during the week!
Variations
These Veggie Hand Pies are fun and easy to customize! Here are some ideas to try:
- Cheese - Replace the cheddar with another cheese, like pepper jack, swiss, feta, or goat cheese.
- Veggies - Add some sautéed or roasted veggies. Everything from spinach to potatoes, tomatoes (blot dry first), spinach, mushrooms, broccoli, and more would work. This would be a great way to use up leftover vegetables!
- Sausage - Swap out the vegetarian sausage for some veg bacon or even a chopped up veggie burger. Or just replace them with vegetables.
- Spicy - Add some heat by mixing in green chiles, a hot pepper, or crushed red pepper flakes.
- Sauce - Serve with a delicious sauce, like salsa, pesto, hot sauce, or romesco sauce.
Storage
These savory breakfast pies are best when freshly baked, but if you have any leftovers store them in an airtight container in your refrigerator. They will stay fresh for three to four days. When ready to eat, wrap the Veggie Hand Pies in foil and reheat in your oven, or wrap in a paper towel, then warm gently in your microwave.
Related Recipes
Looking for more creative breakfast ideas? You'll love these morning meals, too:
- Overnight Oats - The easiest morning meal ever ... make it at night, then wake up and enjoy!
- Mexican Baked Eggs - A south of the border twist on shakshuka.
- Fonio Porridge - Warm, cozy, and super tasty!
- Panettone French Toast - So delish during the holidays, and you can make it with other bread anytime of year.
- Baked Oats - A hearty oatmeal bake that's full of flavor and easy to customize.
- Cinnamon Coffee Cake Muffins - The perfect breakfast treat!
- Veggie Breakfast Enchiladas - Great for a special breakfast or brunch.
Breakfast Hand Pies
Ingredients
- nonstick cooking spray
For Pastry:
- 2 ½ cups flour
- ½ teaspoon kosher salt
- 1 cup unsalted butter, cubed (cold)
- 4 to 8 tablespoons ice water
For Filling:
- 7 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 tablespoon unsalted butter
- 6 vegetarian sausage links, cooked and sliced (I used Morningstar Farms)
- 4 ounces (114 grams) sharp cheddar, cut into small cubes
Instructions
- Preheat oven to 400 degrees. Lightly spray a large baking sheet with nonstick spray; set aside. (You may need two baking sheets, depending on the size of your pans.)
Prepare pastry:
- Whisk together flour and salt. Then use your fingers or a fork to work butter into flour. Stop when butter chunks are the size of small peas.
- Sprinkle 4 tablespoons ice water over flour mixture. Stir just until a dough forms, adding additional water (1 tablespoon at a time), if necessary.
- Gather dough into a ball and then separate into 6 equal size balls.
- Cover dough and place dough in refrigerator to chill while you work on filling.
Prepare filling:
- Place 1 egg in a small bowl and whisk until smooth. Set aside.
- Whisk remaining 6 eggs together in a separate bowl, along with salt and pepper.
- Melt butter in a medium skillet over medium-low heat. When skillet is hot, add eggs and scramble.
- Stir sausage links into eggs when they're are cooked about halfway.
- Finish cooking eggs just until set. (Err on the side of underdone, because they'll cook more in the oven.)
- Fold cheese into eggs. Remove from heat and set aside.
Assemble hand pies:
- 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 a little jagged.
- Cover one half of the circle with ⅙ of the scrambled egg mixture.
- 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. Then use a fork to press together the edges of the pastry. Transfer hand pie to the baking sheet.
- Repeat process with remaining dough and eggs, then lightly brush tops of pies with reserved egg. Use a fork to pierce a few holes in the top crust of each pie.
- Bake pies until golden (about 30 minutes), rotating pan in oven halfway through cooking time.
- Serve pies hot. Enjoy!
Nutrition
Can I freeze these?
Hi, April! I haven't tried freezing them, but I *think* it should work. You could even freeze them before baking, then just cook a little bit longer. Let us me know how it goes if you try it! 🙂
These look completely delightful! I am very picky about my breakfast too...dang I shouldn't have looked at these I am going to think about them until I make one!
Ha ha ... let me know if you try them, Heather;)