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Scrambles Breakfast Hand Pies

Blogger Paula Jones from Bell'alimento shares a super-fast breakfast hand pie recipe using Pillsbury® Egg Scrambles™ frozen egg scramble.

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  • prep time 5 min
  • total time 25 min
  • ingredients 3
  • servings 3
 

Ingredients

1
bag (7.7 or 8 oz) Pillsbury® Egg Scrambles™ frozen egg scramble (any flavor)
1
Pillsbury® refrigerated pie crust, softened as directed on box
1
egg, beaten

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
  • 2 Microwave egg scramble as directed on bag.
  • 3 Unroll pie crust. Cut 3 (6-inch) rounds from crust. Divide egg scramble mixture equally among crust rounds. Fold crust over on each to make half-circle. Using fork, press edges firmly to seal. Brush tops with beaten egg. Place on cookie sheet.
  • 4 Bake about 20 minutes or until crust is golden.
  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
  • 2 Microwave egg scramble as directed on bag.
  • 3 Unroll pie crust. Cut 3 (6-inch) rounds from crust. Divide egg scramble mixture equally among crust rounds. Fold crust over on each to make half-circle. Using fork, press edges firmly to seal. Brush tops with beaten egg. Place on cookie sheet.
  • 4 Bake about 20 minutes or until crust is golden.

EXPERT TIPS

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Expert Tips

Recipe can easily be doubled.

Garnish with freshly chopped chives to add to presentation.

Nutritional information

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