5 Ingredient Breakfast Hand Pies
These 5 Ingredient Breakfast Hand Pies are golden, flaky pastries filled with scrambled eggs, sausage, and cheese. Perfect for grab-and-go mornings, meal prep, or a simple breakfast-for-dinner.
Ingredients
- 2 sheets refrigerated puff pastry 17–18 oz total, thawed but still cold
- 6 large eggs
- 6-8 oz breakfast sausage pork or turkey, cooked, crumbled, and drained
- 1 cup shredded cheese cheddar, Colby Jack, or similar
- 2-3 tablespoons milk or cream for scrambling eggs and egg wash
- 1/2 teaspoon salt or to taste, for the eggs
- 1/4 teaspoon black pepper or to taste, for the eggs
- 1 pinch smoked paprika or garlic powder optional, for seasoning the eggs
- 1 large egg for egg wash (optional, you can also use some of the beaten eggs)
Instructions
- Heat a skillet over medium heat and cook the breakfast sausage, breaking it into fine crumbles as it browns. Cook until no pink remains. Drain off excess fat and set the sausage aside to cool slightly so it doesn’t steam the pastry.6-8 oz breakfast sausage
- In a medium bowl, whisk 6 eggs with 1–2 tablespoons of the milk or cream, salt, pepper, and any optional seasonings. Pour into a lightly greased nonstick skillet over medium-low heat and cook, stirring gently, until the eggs are softly set and slightly undercooked. Remove from heat and let cool 5–10 minutes.6 large eggs, 2-3 tablespoons milk or cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 pinch smoked paprika or garlic powder
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, unfold one sheet of puff pastry. Gently roll it with a rolling pin just to even the thickness without flattening too much. Cut the sheet into 4–5 equal rectangles or squares. Repeat with the second sheet.2 sheets refrigerated puff pastry
- In a large bowl, combine the cooled scrambled eggs, crumbled sausage, and shredded cheese. Stir gently until evenly mixed but not mushy. Taste and adjust seasoning if needed.6 large eggs, 6-8 oz breakfast sausage, 1 cup shredded cheese
- Place half of the pastry rectangles on the prepared baking sheet, leaving space between each. Spoon 2–3 tablespoons of the egg–sausage–cheese mixture into the center of each piece, leaving at least a 1/2-inch border all around. Avoid overfilling to prevent leaks.
- Brush the edges of each filled rectangle lightly with a little milk or beaten egg. Top with the remaining pastry rectangles. Press the edges together with your fingers, then seal all the way around with the tines of a fork to keep the filling inside.2-3 tablespoons milk or cream, 1 large egg
- Beat the remaining egg with a teaspoon of water or milk to make an egg wash. Brush the tops of the hand pies with the egg wash. Use a sharp knife to cut 2–3 small slits on top of each pie to let steam escape.2-3 tablespoons milk or cream, 1 large egg
- Bake on the middle rack for 18–22 minutes, or until the pastry is deeply golden, puffed, and crisp. Rotate the pan once halfway through baking if your oven browns unevenly.
- Let the breakfast hand pies rest on the pan for at least 5 minutes after baking, then transfer to a wire rack. Serve warm, or cool completely for storage and reheating later.
Notes
Keep the puff pastry as cold as possible while you work for the flakiest layers; chill the assembled pies briefly if the dough softens. Slightly undercook the scrambled eggs since they’ll finish in the oven. Avoid wet fillings—if you add vegetables, cook off excess moisture and let them cool before mixing in. Hand pies store well in the fridge up to 4 days or in the freezer up to 2 months; reheat in the oven, toaster oven, or air fryer for the best texture.
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