These savory breakfast hand pies are golden-brown pastry parcels filled with scrambled eggs, crispy bacon, sharp cheddar, and fresh herbs. They’re the ultimate grab-and-go morning treat, perfect for busy days. Make a batch ahead and freeze for easy reheating—these hand pies deliver big flavor in every bite.
Craving a delicious Savory Breakfast Hand Pies? You've come to the right spot! From Savory Breakfast favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Savory Breakfast Hand Pies
- Perfectly portable: No more balancing a plate while rushing out the door.
- Endlessly customizable: Swap ingredients easily to match what you have.
- Make-ahead magic: Bake, freeze, and reheat for a hot breakfast in minutes.
- Irresistible flaky crust: Store-bought puff pastry keeps it simple but special.
Ingredients & Tools
- 1 package (about 400 g) frozen puff pastry, thawed
- 6 slices bacon, chopped
- 4 large eggs
- 2 tbsp milk or cream
- 1 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- 1 tbsp fresh chives, chopped
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 egg yolk + 1 tbsp water (for egg wash)
- Salt and black pepper to taste
Tools: Large skillet, mixing bowl, whisk, rolling pin, baking sheet, parchment paper, round cutter (about 4-inch diameter), fork
Notes: Using good-quality, full-fat puff pastry really makes a difference here—it bakes up taller and flakier. And don’t skip the egg wash! It’s the secret to that gorgeous, deep golden-brown finish.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 14 g |
| Fat: | 25 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 18–20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Thaw your pastry properly. Leave it in the refrigerator overnight, or for a few hours before you begin. If it’s too cold, it cracks; if it’s too warm, it becomes sticky and hard to handle.
- Cook your filling ingredients separately. This ensures the bacon gets crispy, the eggs stay tender, and nothing gets watery—which would lead to a soggy crust. Let everything cool completely before assembling.
- Don’t overfill the pies. It’s tempting to pack in as much filling as possible, but about 2 tablespoons per pie is the sweet spot. Too much and the pastry can burst open during baking.
- Chill the assembled pies before baking. A quick 15-minute chill in the freezer firms up the pastry and helps the layers rise dramatically in the oven, giving you that beautiful, flaky texture.
How to Make Savory Breakfast Hand Pies
Step 1: Start by preparing your filling. In a large skillet over medium heat, cook the chopped bacon until it’s crispy and browned. Use a slotted spoon to transfer it to a paper towel-lined plate, leaving about a tablespoon of the bacon fat in the pan. You’ll notice that rendered fat adds incredible flavor to the eggs.
Step 2: In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, and a good pinch of salt and pepper until the mixture is smooth and uniform. Pour this into the skillet with the reserved bacon fat over medium-low heat. Gently scramble the eggs, stirring frequently, until they’re just set but still moist—remember, they’ll cook further in the oven. Transfer the scrambled eggs to a clean bowl to cool completely.
Step 3: Once the eggs and bacon are cool, stir in the crispy bacon, shredded cheddar, green onions, and fresh chives. Mix everything gently but thoroughly. You want the cheese distributed evenly so every bite is cheesy and delicious. Taste and adjust seasoning if needed—the bacon and cheese are salty, so you might not need much extra salt.
Step 4: Now, roll out your thawed puff pastry on a lightly floured surface to smooth out any seams and create an even thickness. Using a 4-inch round cutter (or a small bowl as a guide), cut out as many circles as you can. Re-roll the scraps to get more circles—you should end up with about 16 total.
Step 5: Place half of the pastry circles on a parchment-lined baking sheet. Spoon about 2 tablespoons of the filling into the center of each circle, leaving a ½-inch border around the edges. In a small bowl, whisk the egg yolk with a tablespoon of water to make an egg wash, and brush this around the edges of each filled circle—this acts as the glue.
Step 6: Place the remaining pastry circles on top of the filled ones. Use your fingers to press the edges together firmly, then go around with a fork to crimp and seal them tightly. This double sealing method is crucial to prevent any filling from leaking out during baking. Prick the top of each pie once or twice with the fork to create steam vents.
Step 7: Brush the tops of all the hand pies generously with the remaining egg wash. This will give them that beautiful, glossy, deep golden color as they bake. For a little extra flair, you can sprinkle a pinch of flaky sea salt or everything bagel seasoning on top.
Step 8: Transfer the baking sheet to the freezer for about 15 minutes while you preheat your oven to 400°F (200°C). This quick chill helps the pastry hold its shape and rise better. Bake for 18–20 minutes, or until the hand pies are puffed up and a rich, golden brown all over. Let them cool on the baking sheet for at least 5 minutes before serving—the filling will be extremely hot!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze unbaked or baked pies in a single layer, then transfer to a freezer bag for up to 3 months.
- Reviving: Reheat in the oven or toaster oven at 350°F for about 10 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery greens and bright acidity cut through the richness of the pies perfectly.
- Roasted cherry tomatoes — Their sweet, burst-in-your-mouth quality adds a juicy, vibrant contrast to the flaky pastry.
- Creamy potato or tomato soup — For a truly cozy meal, dip your hand pie into a warm, velvety soup—it’s the ultimate comfort combo.
Drinks
- A sharp, spicy Bloody Mary — The tangy, savory notes of the cocktail are a classic brunch partner that stands up to the hearty filling.
- Hot coffee or a cold brew — The bitterness of coffee provides a wonderful balance to the salty, cheesy, buttery flavors in every bite.
- A crisp, dry sparkling wine — Bubbles and pastry are a match made in heaven, and the acidity cleanses the palate between each rich mouthful.
Something Sweet
- Fresh fruit salad with mint and honey — A light, refreshing finish that doesn’t feel too heavy after a savory main.
- Mini cinnamon sugar doughnuts — Because sometimes you just need to lean into the breakfast theme completely with a sweet, spiced treat.
- Lemon bars with a dusting of powdered sugar — The bright, tart lemon curd provides a lovely, zingy contrast that rounds out the meal beautifully.
Top Mistakes to Avoid
- Using a warm filling. If your egg and bacon mixture is still warm when you assemble the pies, it will start to melt the butter in the pastry, making it greasy and difficult to handle. It can also create steam that forces the pies open. Always let the filling cool completely.
- Skipping the egg wash. I’ve been tempted to skip this step when in a hurry, and the result is always a pale, less appealing pastry. The egg wash is non-negotiable for that beautiful color and slight shine.
- Not sealing the edges properly. A quick press isn’t enough. You really need to crimp firmly with a fork to create a tight seal. Otherwise, you’ll have delicious but messy filling explosions in your oven.
- Overbaking the pies. They go from perfectly golden to burnt surprisingly quickly. Set a timer and keep an eye on them during the last few minutes. The crust should be a deep golden brown, not dark brown.
Expert Tips
- Tip: For an extra-flaky crust, you can grate frozen butter onto your puff pastry sheets before rolling them out. It sounds like a fuss, but it creates incredible, shatteringly delicate layers.
- Tip: If you’re making these for a crowd, you can assemble the pies the night before, keep them covered in the fridge, and just brush with egg wash and bake in the morning. The cold pastry will still rise beautifully.
- Tip: For a fun, glossy finish, brush the baked, hot hand pies with a little melted garlic or herb butter as soon as they come out of the oven. It adds an extra layer of flavor and makes them look professionally glazed.
- Tip: If you don’t have a round cutter, you can use a sharp knife to cut the pastry into squares. Just spoon the filling onto one half, fold the other half over to create a triangle, and crimp the edges—they’ll taste just as amazing.
FAQs
Can I make these hand pies vegetarian?
Absolutely! Just skip the bacon and sauté some diced mushrooms or spinach in a little olive oil instead. You might want to add a pinch of extra salt or a dash of soy sauce to make up for the lost savory flavor from the bacon. A sprinkle of nutritional yeast can also add a nice, cheesy, umami depth if you’re avoiding dairy.
How do I store and reheat leftovers?
Let the hand pies cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, the oven or toaster oven is your best bet—about 10 minutes at 350°F will crisp them back up. The microwave will work in a pinch, but it will make the pastry soft rather than crispy.
Can I freeze the unbaked hand pies?
Yes, and I highly recommend it for meal prep! Assemble the pies completely, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer bag. You can bake them straight from frozen—just add 3–5 extra minutes to the baking time. No need to thaw.
My pastry cracked when I rolled it. What did I do wrong?
This usually means the pastry was still too cold. Puff pastry should be thawed but still cool to the touch. If it’s cracking, let it sit at room temperature for another 5–10 minutes. If it’s too soft and sticky, pop it back in the fridge for a bit. It’s all about finding that sweet spot.
Can I use a different type of cheese?
Of course! Gruyère, Monterey Jack, or even a pepper jack for a little kick would be fantastic. Just make sure whatever cheese you use is good at melting. Very dry, crumbly cheeses like feta can work, but they won’t give you that same gooey, stretchy texture.
Savory Breakfast Hand Pies
Make delicious Savory Breakfast Hand Pies with eggs, bacon, and cheese in a flaky crust. Perfect for on-the-go mornings. Get the easy recipe now!
Ingredients
For the Ingredients
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1 package frozen puff pastry (thawed, about 400 g)
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6 slices bacon (chopped)
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4 large eggs
-
2 tbsp milk or cream
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1 cup shredded sharp cheddar cheese
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2 green onions (thinly sliced)
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1 tbsp fresh chives (chopped)
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1/4 tsp garlic powder
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1/4 tsp smoked paprika
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1 egg yolk (plus 1 tbsp water (for egg wash))
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Salt and black pepper (to taste)
Instructions
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Start by preparing your filling. In a large skillet over medium heat, cook the chopped bacon until it’s crispy and browned. Use a slotted spoon to transfer it to a paper towel-lined plate, leaving about a tablespoon of the bacon fat in the pan.01
-
In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, and a good pinch of salt and pepper until the mixture is smooth and uniform. Pour this into the skillet with the reserved bacon fat over medium-low heat. Gently scramble the eggs, stirring frequently, until they’re just set but still moist—remember, they’ll cook further in the oven. Transfer the scrambled eggs to a clean bowl to cool completely.02
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Once the eggs and bacon are cool, stir in the crispy bacon, shredded cheddar, green onions, and fresh chives. Mix everything gently but thoroughly. Taste and adjust seasoning if needed.03
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Now, roll out your thawed puff pastry on a lightly floured surface to smooth out any seams and create an even thickness. Using a 4-inch round cutter (or a small bowl as a guide), cut out as many circles as you can. Re-roll the scraps to get more circles—you should end up with about 16 total.04
-
Place half of the pastry circles on a parchment-lined baking sheet. Spoon about 2 tablespoons of the filling into the center of each circle, leaving a ½-inch border around the edges. In a small bowl, whisk the egg yolk with a tablespoon of water to make an egg wash, and brush this around the edges of each filled circle.05
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Place the remaining pastry circles on top of the filled ones. Use your fingers to press the edges together firmly, then go around with a fork to crimp and seal them tightly. Prick the top of each pie once or twice with the fork to create steam vents.06
-
Brush the tops of all the hand pies generously with the remaining egg wash. For a little extra flair, you can sprinkle a pinch of flaky sea salt or everything bagel seasoning on top.07
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Transfer the baking sheet to the freezer for about 15 minutes while you preheat your oven to 400°F (200°C). Bake for 18–20 minutes, or until the hand pies are puffed up and a rich, golden brown all over. Let them cool on the baking sheet for at least 5 minutes before serving.08
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