Breakfast Hand Pies: Flaky, Golden Pockets of Morning Delight!
Imagine waking up to the aroma of freshly baked pastries, but instead of sweet, they’re savory, cheesy, and packed with all your favorite breakfast flavors! These Breakfast Hand Pies are exactly that: flaky, golden pockets filled with fluffy scrambled eggs, crispy bacon, and gooey cheese. They’re incredibly portable, satisfy the whole family, and make busy mornings feel a little extra special. Say goodbye to boring toast and hello to a delicious, on-the-go breakfast that everyone will love!
Why These Hand Pies Are Your New Morning Hero
- Convenient & Portable: Perfect for grab-and-go mornings, school lunches, or road trips.
- Flavor-Packed: All the deliciousness of a hearty breakfast sandwich, but in a fun, contained package.
- Make-Ahead Friendly: Assemble them the night before and bake in the morning, or bake in advance and reheat.
- Family Favorite: Kids love the individual portion size and the delicious cheesy filling.
- Crispy & Golden: A beautifully flaky crust that’s incredibly satisfying to bite into.
What You’ll Need
Gather these simple ingredients to create your batch of irresistible Breakfast Hand Pies:
Ingredients:
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced (about ½ cup)
- 4 slices bacon, cooked crispy and crumbled
- 6 large eggs
- ¼ cup milk
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese (or a cheddar-Monterey Jack blend)
- 2 sheets frozen puff pastry, thawed (from a 17.3-ounce package)
- 1 large egg, beaten (for egg wash)
- Optional: Everything bagel seasoning, dried parsley, or extra salt for sprinkling
Instructions: Bake Up a Better Breakfast!
1. Cook the Fillings:
Heat the vegetable oil in a large non-stick skillet over medium heat. Add the diced yellow onion and cook for 3-5 minutes, stirring occasionally, until softened and translucent. Remove from the skillet and set aside. If you haven’t already, cook the bacon until crispy. Drain on paper towels, then crumble it into small pieces. In a medium bowl, whisk together the 6 large eggs and ¼ cup milk. Season with salt and freshly ground black pepper to taste. Pour the egg mixture into the same skillet (no need to clean it) over medium-low heat. Scramble the eggs until just set but still slightly moist. Remove from heat.
2. Combine the Filling:
In a large bowl, combine the scrambled eggs, cooked onion, crumbled bacon, and shredded cheddar cheese. Stir gently until well combined.
3. Prepare the Puff Pastry:
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. Carefully unroll each sheet of thawed frozen puff pastry onto a lightly floured surface. Using a knife or pizza cutter, cut each pastry sheet into 4 equal squares (you’ll have 8 squares total).
4. Assemble the Hand Pies:
Place a generous spoonful (about ¼ to ⅓ cup) of the breakfast filling onto one half of each puff pastry square, leaving a small border around the edges. Fold the other half of the puff pastry over the filling to create a rectangle or triangle shape. Using a fork, crimp the edges of the pastry firmly to seal the hand pies. This also creates a decorative pattern. Carefully transfer the assembled hand pies to the prepared baking sheets.
5. Egg Wash and Bake:
In a small bowl, beat the remaining large egg to create an egg wash. Lightly brush the tops of the hand pies with the egg wash. This will help them turn golden brown and shiny. If desired, sprinkle the tops with everything bagel seasoning, dried parsley, or a pinch of extra salt. Bake for 15-20 minutes, or until the pastry is puffed, golden brown, and cooked through, and the filling is hot and bubbly.
6. Cool and Serve:
Carefully remove the hand pies from the oven. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve warm and enjoy your delightful Breakfast Hand Pies!
Tips for Perfect Breakfast Hand Pies
- Thaw Puff Pastry Correctly: Thaw frozen puff pastry in the refrigerator overnight, or at room temperature for about 30-45 minutes. Don’t let it get too warm, or it will be sticky.
- Don’t Overfill: Be careful not to overfill the pastry squares, or it will be difficult to seal them, and the filling might leak out.
- Seal Tightly: Firmly crimp the edges with a fork to ensure a good seal.
- Vary the Filling: Customize your hand pies! Try adding diced bell peppers, cooked sausage, chopped green onions, or different types of cheese.
- Make Ahead & Reheat:
- Unbaked: Assemble the hand pies, then place them on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 25-35 minutes, or until golden.
- Baked: Bake completely, then let cool. Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or oven at 350°F (175°C) for 10-15 minutes, or until warmed through and crispy again. Microwaving will heat them but make the crust less crispy.
These Breakfast Hand Pies are a fantastic way to elevate your morning routine with minimal effort and maximum deliciousness! Enjoy every flaky, savory bite.