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Simple Sausage & Egg, Breakfast Hand Pies

Simple Sausage & Egg, Breakfast Hand Pies

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Yield: 8 Servings

Adapted from: King Soopers

Bacon and eggs don’t need to be reserved for weekends only. Prep these Savory Breakfast Hand Pies in advance, store them in the freezer and then reheat them later for a warm and wholesome weekday breakfast. Change up fillings as you like using sausage, sautéed mushrooms and peppers.

  • 1package (15 oz) Simple Truth™ Unroll & Bake Pie Crusts
  • 1TBS butter or olive oil
  • 6large eggs, beaten with 1 TBS water
  • salt and fresh ground black pepper, to taste
  • 4slices bacon, cooked until crisp and crumbled -or- 1 cup pre-cooked sausage scrambles
  • 4cups baby spinach
  • 1cup finely shredded white cheddar cheese

Preheat oven to 375°F and line a baking sheet with parchment paper. Heat the butter or olive oil in a non-stick pan and pour in all but 1 TBS of the beaten eggs. The reserved egg will be used as an egg-wash. Cook the eggs over medium heat, stirring gently to scramble the eggs. Season with salt and pepper.

Stir in the bacon or sausage and spinach to the warm eggs and cover for a minute or two to wilt the spinach. Stir in the cheese.

Roll out the pie crusts and cut each into 6 triangles. Divide the filling among 6 of the triangles, brush edges with egg wash and top with the remaining 6 pastry triangles. Seal edges with a fork and brush with egg wash and place hand pies on parchment lined baking sheet. Bake for 25-30 minutes until golden-brown. Enjoy warm.

Do ahead:

If you are making these in advance to freeze, be sure to cool them sufficiently before wrapping and freezing. Reheat in the microwave or in the toaster oven.

Sausage or Bacon, Egg, Spinach & Cheese Breakfast Hand Pies

Sausage or Bacon, Egg, Spinach & Cheese Breakfast Hand Pies

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Yield: 4 to 6

Adapted from: https://hermiseenplace.com/breakfast-hand-pies/

These hand pies are simple to make. The puff pastry is a great alternative to a biscuit or English muffin. The crust is flaky, buttery and easy to prep. You can easily adjust the filling for your taste and preference. In my hand pies I used scrambled eggs, crispy crumbled bacon, shredded cheese, and spinach. All these items were on hand in the fridge.
Prep: 30 Cook: 15

  • 4eggs + 1 egg white
  • 1egg yolk + splash of water for the egg wash
  • ¼tsp onion powder
  • ¼tsp smoked paprika
  • ¼tsp garlic powder
  • ½cup frozen spinach – thawed and drained
  • ½cup shredded sharp cheddar cheese
  • 1cup pre-cooked sausage scrambles -or- 4 strips of bacon, fried and crumbled
  • 1sheet of frozen puff pastry – thawed
  • salt and pepper to taste


Scramble eggs:

After prepping the ingredients, whisk together the 4 eggs, one egg white and seasonings. Then scramble the eggs like you normally would for breakfast.

Prep pastry and fill:

Once the eggs were cooked, fold the sausage and/or crumbled bacon pieces and spinach into the eggs. Set this aside while you prep the thawed puff pastry. Using a rolling pin, roll out the puff pastry slightly. Divide the pastry into 6 squares. 

Fill each square with the scrambled egg mixture and top each off with a pinch of cheese. Fold the corners in towards the center. Dab the corners with egg wash and pinch the ends of each corner together tightly. During the baking process they can separate as the pastry puffs up.

Egg wash and bake:

Brush each with egg wash. Season the tops with salt and pepper.

Bake the hand pies in a 400°F oven for about 15 minutes. Because the eggs in the filling are already cooked, the puff pastry just needs to cook thoroughly and the filling to rewarm.