Delicious and easy-to-make breakfast hand pies filled with scrambled eggs, sausage, and cheese.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup unsalted butter, cold and cubed
6 to 8 tablespoons ice water
1 cup scrambled eggs (about 4 large eggs)
1 cup cooked breakfast sausage, crumbled
1 cup shredded cheddar cheese
1/2 cup diced bell pepper
1/2 teaspoon black pepper
1 egg, beaten (for egg wash)
Instructions
In a large bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a skillet over medium heat, scramble the eggs until fully cooked. Remove from heat and stir in the crumbled sausage, cheddar cheese, diced bell pepper, and black pepper.
On a floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut into 4-inch circles using a round cutter. Repeat with the second disc.
Place a tablespoon of the egg mixture on one half of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
Place the hand pies on the prepared baking sheet. Brush the tops with the beaten egg.
Bake for 20-25 minutes, or until golden brown. Allow to cool slightly before serving.
Notes
For a sweeter version, substitute the sausage and cheese with a mixture of cream cheese and fruit preserves.
You can also add herbs like chives or spinach to the egg mixture for added flavor and nutrition.