Bacon, Egg, and Cheese Hand Pies

updated Jun 28, 2021
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Breakfast Hand Pies

These make-ahead friendly puff pastry pockets are stuffed with creamy scrambled eggs, melted cheese, and bacon.

Makes6

Prep15 minutes

Cook20 minutes to 25 minutes

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Credit: Joe Lingeman

I used to think a classic bacon, egg, and cheese sandwich was the fastest way to take any morning from good to great. But as it turns out, there’s actually a better way — and that’s layering the trio between a couple sheets of buttery, flaky puff pastry. These hand pies pack in the very best parts of the classic breakfast sandwich, with a twist that makes them feel a little bit fancy.

Credit: Joe Lingeman

When layering the ingredients, be sure to leave a small border (about a half inch) around the edge of the puff pastry pieces. Then, before adding the top pieces of puff, brush this border with a tiny bit of water. Both of these steps together will create a tight seal, ensuring the ingredients don’t spill out during baking.

Breakfast Hand Pies

These make-ahead friendly puff pastry pockets are stuffed with creamy scrambled eggs, melted cheese, and bacon.

Prep time 15 minutes

Cook time 20 minutes to 25 minutes

Makes 6

Nutritional Info

Ingredients

  • All-purpose flour

  • 2 sheets

    puff pastry from 1 (17-ounce) box, thawed but still cold

  • 1 1/2 cups

    scrambled eggs, cold or at room temperature

  • 3 slices

    cooked bacon

  • 1/2 cup

    shredded cheddar cheese

Instructions

  1. Line a baking sheet with parchment paper. Lightly flour a work surface, place 2 thawed sheets puff pastry on it, and unfold the sheets. Cut each sheet into 6 rectangles for a total of 12. Place 6 of the rectangles in a single layer on the baking sheet.

  2. Leaving a 1/2-inch border, divide 1/2 cup shredded cheddar cheese among the rectangles on the baking sheet (about 1 heaping tablespoon each). Divide 1 1/2 cups scrambled eggs over the cheese (1/4 cup each). Top each with 1/2 strip cooked bacon.

  3. Brush water around the borders of each piece. Top with the remaining 6 puff pastry pieces. Crimp the edges with a fork to completely seal. Cut a 1/2-inch slit in the top of each. Refrigerate while the oven heats.

  4. Arrange a rack in the middle of the oven and heat the oven to 400°F. Bake until puffed and golden-brown, 20 to 25 minutes.

Recipe Notes

Storage: Wrap well and refrigerate up to 3 days or freeze up for 3 months.