Breakfast Hand Pies
These breakfast hand pies were easy to assemble and even easier to eat. This is a great recipe that can be prepped on a Sunday evening for an easy, on-the-go breakfast option on weekday mornings.
Ingredients
- 1 Sheet Frozen Puff Pastry Thawed
- 5 Eggs With one egg, separate the yolk and egg white
- 1/4 Teaspoon smoked paprika
- 1/4 Teaspoon garlic powder
- 1/4 Teaspoon onion powder
- 1/2 Cup Frozen, Chopped Spinach Thawed, Drained
- 1/2 Cup Shredded Sharp Cheddar
- 4 Strips bacon Cooked and Crumbled
Instructions
- Remove puff pastry from freezer. While puff pastry thaws, cook your bacon and crumble.
- In a bowl, whisk together 4 eggs and one egg white with the paprika, onion powder, garlic powder. Lightly season with salt and pepper. In a large non-stick skillet, scramble the eggs to your preference.
- Once eggs are cooked, remove from heat and gently fold in thawed spinach and crumbled bacon. Set aside.
- Prep your puff pastry by rolling out slightly with a rolling pin. You'll want to roll it out at least a half inch on each side. Cut the puff pastry into 9 squares. Fill each square with scramble egg mixture and top with a pinch of cheese.
- For each square, fold the corners to the middle until they touch. Pinch the corners together to seal the pocket.
- Whisk together the egg yolk with a splash of water. Brush each hand pie with the egg wash. Season lightly with salt and pepper. Bake in a 400 degree oven for 12-15 minutes until golden brown and flaky.
