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Prep time
20 minutes
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Cook time
18 minutes
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makes
6
Author Notes
These easy and delicious Cheesy Sausage and Scrambled Egg Hand Pies are the perfect way to start your morning! They’re simple to assemble and packed with a flavorful filling made with crumbled sausage, fluffy scrambled eggs, and melty cheese for a satisfying and fun breakfast.
The filling is made using Farmland Original Pork Sausage, cooked until golden brown, then mixed with soft scrambled eggs and plenty of cheddar cheese (or any cheese you prefer!). Everything is assembled on puff pastry sheet rectangles, topped with a good sprinkle of everything bagel seasoning, and baked in the oven until golden, puffed up, and tender.
Enjoy these hand pies while they’re warm and perfectly flaky!
To make ahead, freeze them before baking. Allow the filling to cool, assemble as directed, then wrap tightly in foil. Freeze for up to 3 months. When ready to bake, add an extra 6 to 10 minutes (or as needed) to the baking time for best results.—Tania Lau
—Food52
Test Kitchen Notes
This recipe is presented in partnership with Farmland Foods. —The Editors
Ingredients
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1/2 pound
Farmland Original Pork Sausage Roll
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1/4 cup
small-diced yellow onions
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olive oil for the skillet
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5
large eggs
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1/3 cup
heavy cream
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salt and pepper to taste
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olive oil for pan
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1 cup
freshly shredded cheddar cheese, plus more as needed
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everything bagel seasoning, as needed
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For the egg wash:
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1
large egg
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1 tablespoon
heavy cream
Directions
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Preheat oven to 400 degrees F.
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In a large skillet, cook the sausage over medium high heat, breaking it up into small pieces. Then, add the diced onions and cook until softened. Transfer to a plate and set aside to cool slightly.
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In a large bowl, whisk the eggs with the heavy cream, salt, and pepper.
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Add a few drizzles of olive oil in a non-stick skillet over low heat. Then, add the whisked egg mixture, and slowly scramble the eggs in folding motions until fluffy and creamy. Do not overcook, as they will continue to cook in the oven.
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Transfer the scrambled eggs into a mixing bowl. Then, add the cooked sausage and ⅓ cup of shredded cheese. Toss to combine and set aside.
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Make the egg wash: In a small bowl, whisk 1 egg with about 1 tablespoon of heavy cream. Set aside.
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Using a rolling pin, roll out the puff pastry sheets and cut each sheet into 6 rectangles. You should have 12 rectangles. Arrange 6 of the rectangles on a large sheet pan lined with parchment paper.
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Divide up the egg and sausage mixture on each rectangle, leaving a ¼-inch border. Top each one with the remaining cheese.
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Then, brush the edges with egg wash and arrange the remaining 6 rectangles of puff pastry on top. Seal the edges with a fork. Note: The top puff pastry sheets may need to be rolled and stretched out a bit more to account for the filling.
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Brush each hand pie with the prepared egg wash. Sprinkle with everything bagel seasoning.
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Bake for 16 to 18 minutes, or until puffed up and golden brown. Let cool for 5 minutes before serving.
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