Sausage, Egg and Cheese Mini Hand Pies

Blogger Angie McGowan of Eclectic Recipes shares a fun and easy breakfast idea.

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  • prep time 20 min
  • total time 35 min
  • ingredients 5
  • servings 10
 

Ingredients

1/2
lb bulk pork sausage
4
eggs
1
tablespoon butter
1/2
cup shredded mild Cheddar cheese (2 oz)
1
can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits

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LOCATION

Steps

  • 1 Heat oven to 400°F. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Remove sausage from skillet; set aside.
  • 2 In medium bowl, beat eggs with whisk. In same skillet, heat butter over medium heat. Pour eggs into skillet. Cook 3 to 4 minutes or until eggs are thickened but still moist.
  • 3 In medium bowl, mix sausage, scrambled eggs and cheese.
  • 4 Roll each biscuit into 4 1/2- to 5-inch round. Spoon about 2 tablespoons sausage mixture on half of each round. Fold other half over filling; press edges with fingers or fork to seal. Place on ungreased cookie sheet.
  • 5 Bake 12 to 15 minutes or until golden brown. Serve warm.
  • 1 Heat oven to 400°F. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Remove sausage from skillet; set aside.
  • 2 In medium bowl, beat eggs with whisk. In same skillet, heat butter over medium heat. Pour eggs into skillet. Cook 3 to 4 minutes or until eggs are thickened but still moist.
  • 3 In medium bowl, mix sausage, scrambled eggs and cheese.
  • 4 Roll each biscuit into 4 1/2- to 5-inch round. Spoon about 2 tablespoons sausage mixture on half of each round. Fold other half over filling; press edges with fingers or fork to seal. Place on ungreased cookie sheet.
  • 5 Bake 12 to 15 minutes or until golden brown. Serve warm.

EXPERT TIPS

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Expert Tips

Maple-flavored pork sausage would be perfect for these breakfast pies.

After hand pies come out of the oven, brush with melted butter, if desired.

Nutritional information

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