Breakfast Hand Pies Recipe Zoom

Breakfast Hand Pies Recipe

Take breakfast to go with these tasty Breakfast Hand Pies. Filled with scrambled eggs, sausage and cheese, these tasty hand pies are perfect for students dashing off to class or a weekend study group. You could even make them vegetarian by omitting the meat and adding your favorite vegetables, like green peppers and onions.
Makes: About 6 pies
Skill Level: Beginner

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Step 1

Preheat oven to 375°F. Prepare cookie sheet with parchment paper.

Step 2

Unroll crescent roll sheets. Using the Comfort Grip Heart Cutter, cut 12 hearts. Place 6 hearts on prepared cookie sheet, spacing a least 2 in. apart.

Step 3

On stovetop, scramble eggs, cooking to desired doneness. Divide eggs, sausage, and cheese evenly among hearts on cookie sheet. Pies will be full. Place a second heart on top and press the edges closed. Brush tops with butter and, using a knife, cut a small ‘X’ in the center of the pie.

Step 4

Bake 11-13 minutes or until crust is golden brown. Serve warm.

Note: Pies can be frozen and reheated for up to 1 month. Cool pies fully before wrapping with plastic wrap and storing in plastic zip-top bag. To reheat, wrap pie in paper towel and heat in microwave 30 seconds at 50% power, then 1 minute at full power, until pie is heated through.

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crescent roll dough

2 cans crescent roll dough (8 oz. each)


3 Eggs (beaten)


1/2 package sausage (9.6 oz. links, cut into ¼ in. slices)

sharp Cheddar cheese

1/4 cup shredded sharp Cheddar cheese

butter, melted

1 tablespoon butter, melted

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