Bacon, Egg, and Cheese Hand Pies

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
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updated Jun 28, 2021
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Credit: Joe Lingeman

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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Post Image
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.

Read more: 5 Fast & Fancy Breakfasts That All Start with Frozen Puff Pastry

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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.

Filed in:
Breakfast
Cheese
Eggs
Ingredient
Make Ahead
pork