Go Back
Savory Egg and Cheese Hand Pies with flaky crusts, perfect for a quick breakfast.

Savory Egg and Cheese Hand Pies

These warm and filling hand pies are filled with cheesy scrambled eggs, making for an easy breakfast that you can eat on the go.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 6 large large eggs
  • 1 tablespoon butter or olive oil Use butter for more flavor.
  • 3/4 cup shredded cheddar cheese Sharp cheddar works best.
  • 2 ounces cream cheese Softened, optional but highly recommended.
  • 2 tablespoons chopped green onion or chives
  • to taste salt and pepper Add a pinch of garlic powder if desired.
  • optional cooked crumbled bacon, diced ham, or sautéed peppers Add-ins for extra flavor.
For the hand pies
  • 2 crusts refrigerated pie crusts Alternatively, use puff pastry.
  • 1 egg for egg wash

Method
 

Prepare the filling
  1. Melt butter in a pan over medium-low heat.
  2. Whisk the eggs with a pinch of salt and pepper, then pour into the pan.
  3. Stir gently until the eggs are just set; they should be soft, not dry.
  4. Remove from heat and stir in the cheddar, cream cheese, and green onions.
  5. Let the filling cool for 10 to 15 minutes.
Assemble the hand pies
  1. Preheat the oven to 400°F (200°C).
  2. Unroll the pie crusts and cut into circles or rectangles, making 6 to 8 pieces.
  3. Scoop 2 to 3 tablespoons of filling onto half of the pieces.
  4. Brush the edges of the crust with the beaten egg, then place the top piece over it.
  5. Press the edges firmly and crimp with a fork.
  6. Cut a small slit on top for steam to escape.
  7. Brush the tops with egg wash.
  8. Bake for 18 to 22 minutes, or until golden brown.
Cool and Serve
  1. Let the pies cool for at least 5 minutes before serving.

Notes

These hand pies can be frozen. To freeze unbaked, assemble, freeze on a tray, and then bag. Bake from frozen, adding extra time. For baked pies, let cool, wrap, and store in a freezer bag for up to 2 months.