These breakfast hand pies are so incredibly easy. They are also super versatile. With a few of your favorite savory breakfast ingredients from the grocery store, you have a delicious Easter (or any day for that matter) brunch!
I like these filled with mushrooms and bacon, but your options are unlimited. You can fill them with sausage and peppers, ham and cheese, chopped broccoli and cheddar, scrambled eggs and cheese. You can also use a variety of cheeses. Create these using the toppings you love! Be sure not to overfill them, as the puffed pastry will be too weak to handle a large number of toppings. Keep it simple!
Easy Breakfast Hand Pie
1 sheet puffed pastry
1 tsp extra virgin olive oil
2 large baby Bella mushrooms
4 strips of bacon, cooked
1 cup sharp cheddar cheese
Preheat your oven to 400 degrees.
Cut puffed pastry into 4 even pieces. They should be roughly the size of a pop tart. Create a 1/4 border on each side of the puffed pastry using a knife. Be sure not to cut all the way through to the bottom of the pastry. Place puffed pastry pieces on a lined baking sheet and bake for 10 minutes. The pastry should begin to puff up but not brown.
While the puffed pastry is baking, saute the mushrooms. Place a skillet over medium heat and add olive oil. Wait for one a minute. Once the oil is heated, add mushrooms and ensure they are evenly spread across the skillet. Do not move mushrooms around. Leave them in the pan for approx 3 minutes, allowing one side to brown and develop color. Toss mushrooms around and allow another side to develop color as well. Approx 2 minutes. Season with salt and pepper.
Remove puffed pastry from oven and press down the middle puffed section. Fill that section with sauteed mushrooms, bacon, and cheddar cheese. Once each piece has been filled with mushrooms, bacon, and cheese, crack one egg over each pastry and season with salt and pepper.
Place puffed pastry back in the oven and continue cooking for approximately 5 minutes. Increase cooking time if you prefer a fully cooked egg yolk.