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Sausage, Egg and Cheese Mini Hand Pies

  • Prep 20 min
  • Total 35 min
  • Ingredients 5
  • Servings 10

The breakfast sandwich gets a flaky biscuit wrapper. MORE+ LESS-

Angie McGowan
March 1, 2017

Ingredients

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

Steps

Hide Images
  • 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

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.

Nutrition Information

No nutrition information available for this recipe

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