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