Handheld Breakfast Pies

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I mentioned last week that I spent a good portion of a Sunday working on a new idea. It needed a little tweaking before meeting the oh-so-high standards of this family. But, I’m not complaining. I’m actually glad they have high standards. It gives me more confidence when I post my recipes.

This recipe is one that I’m so excited about. I’ve been concocting it in my head for a long time and finally decided to just go for it. The overall concept was inspired by a similar boxed frozen breakfast product. And trust me, if you like those, you will LOVE these.

To be fair though, I should warn you they are quite a bit of work to put together. But I got over 2 dozen with this recipe, so there are plenty for future breakfasts. I also think the process will get much quicker with practice.

Handheld Breakfast Pies

For the pie crust:

  • 5 c. flour
  • 1 T. sugar
  • 2 t. salt
  • 1 1/4 c. butter
  • 1/2 – 3/4 c. ice cold water

1. Combine flour, sugar and salt in a large bowl. Place in the freezer for about 10 minutes.

2. Cut butter into small chunks and add to flour. Cut in the butter until the mixture comes together in about pea-sized clumps. (I’ve learned that the trick to flaky pie crust is to leave the butter pieces bigger rather than smaller.) Slowly add just as much ice cold water as needed until the dough is smooth.

3. Place in the refrigerator for at least 20 minutes before rolling out.

For the filling:

  • 1 T. butter
  • 5 eggs
  • 1/4 c. milk
  • Salt and pepper, to taste
  • 1 lb. bulk breakfast sausage
  • 3 T. flour
  • 1 1/2 c. milk
  • 1 1/2 c. shredded cheddar cheese
  • 1/2 t. each – salt, pepper, garlic powder, paprika (adjust to taste)

1. Melt butter in a large skillet. In a bowl, whisk together eggs and 1/4 c. milk. Pour into skillet, season with salt and pepper to taste and cook until scrambled. Remove to a large bowl with a slotted spoon.

2. Cook sausage in the same skillet until done. Add to the eggs, using a slotted spoon.

3. Stir flour into drippings in skillet and cook 2 minutes. Whisk in milk, bring to a slow boil and simmer until slightly thickened. Remove from heat and add cheese and seasonings. Stir until melted. Pour into eggs and sausage and stir to combine. Let cool.

To assemble:

1. Working with a small section of pie crust dough at a time, roll out on a floured surface. Using a glass or biscuit cutter, cut dough into circles. Spoon some of the filling into the center of half the circles. Cover each circle with another circle of dough and seal the edges with a fork.

2. Bake at 400 degrees for about 15-20 minutes, until golden brown.

To freeze, cool completely and then flash freeze on cookie sheets for about an hour. Transfer to plastic freezer bags.

These reheat best in the oven, but the microwave will work in a pinch.

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Comments

  1. Deanna says:

    My eight year old hates cereal or “instant” food. He wants warm and delicious. This definitely meets his criteria!

  2. barb says:

    Wow those look delicious! I’m going to try them with some lower fat sausages & maybe skim milk for my gravy.

    • Jen says:

      This is a GREAT idea! I was raised with nothing but ‘bad for you’ foods, so when I heard things like “fat free ranch”, I cringe! However, some things simply taste better low-fat, including low-fat sausages! (And honestly, we *only* like skim and low-fat milk.) Something really good, plus healthier, is vegetarian sausage. It tastes just like sausage but without all that grease, plus obviously there’s subsequential benefits!
      Thanks for these suggestions. We love grits, but corn is starch, and I want to send her out into her day with a more nutritious beginning!

  3. Wendy says:

    I HAVE to try these! And, I’ll bet this would make a great filling for breakfast burritos!

  4. Beverly says:

    Those look delicious, going to have to give them a try!

  5. Jen Blacker says:

    These look good. I’ll have to try this out soon.

  6. These look really good!

  7. Candi says:

    Those look really good! I’m going to have to try the recipe soon!

  8. Karen P. says:

    What wonderful timing! I’ve made sausage pockets, but my husband doesn’t like them made with bread dough & just this week said, that I need to make some with pie crust & I wasn’t sure where to start! Thank you for the recipe. A sure husband pleaser!

  9. Astrid says:

    WOW! These look really good! I like that you can make a bunch and freeze them. Perfect!

  10. Heather says:

    This is a great idea! I love the idea of having the milk/flour in there to give it a bit of sauce, so it’s not so dry. Trying these soon, thanks :)

  11. Rene' says:

    That crust looks so amazing!! I’m hungry, I wish I could eat one right now!! I’ll be making these and freezing them. Thank you for sharing!

  12. Carla says:

    Okay, this is definately going on the breakfast rotation. Thanks!

  13. Dawn says:

    these look yum, wonder if they would be even easier to handle with crescent dough?

  14. Julie H says:

    Can’t wait to make….yum!

  15. Tiffanee says:

    What a fabulous idea! My kids would love these. My only hope is to get them to look 1/2 as good as yours!!

  16. Lisa says:

    These are too cute NOT to make! And they look pretty yummy, too. Thanks for sharing.

    Lisa

  17. Julie says:

    These really look great and look like they would be well worth the effort as you enjoy them many mornings after the work.

  18. Melinda says:

    Oh yum! These are so cute and look delish!

  19. Heather says:

    ive been seriously thinking about these all.day. I was going to make more breakfast burritos to freeze, but I think these are going to be made instead! YUM!

  20. Mrs. Jen B says:

    Oh…goodness…These are about the most delicious things I’ve seen all day! What a fabulous idea, gotta try these. Thank you for sharing!

  21. Kristen says:

    I am always looking for savory breakfasts that I can make ahead and freeze. This looks great!

  22. Elizabeth says:

    Oh thank you for this! Husband and daughter (24) are terrible about stopping for fast food on the way to work, but neither will take time to eat before leaving. Making these myself would give me control over health options and they could eat while driving.

  23. Megan says:

    Great idea for a fun breakfast! Thanks for the recipe.

  24. Cheryl B. says:

    These definetly look like they WOULD be worth the time to make them! However, seeings how I would most likely be making them for the family, which is 4 sons in their 20′s, a husband, and a daughter-in-love, I doubt leftovers would even exist ;-p

    A few years back we tried the recipe for Jimmy Dean’s breakfast pizza that you see advertized in magazines. First off it just did not look like that could possibly be enough egg mixture!!! So we added till we ‘thought’ it looked right. Oh my goodness!!! It overflowed every where!!! What a mess! And at the time, we were borrowing some friends vacation home …. they got a sparkling clean oven and broiler (I told you it went EVERY where!) out of the loan ;-p

    But it WAS baking (even though it had overflowed), so we let it keep baking, and keep baking, and when it was finally deemed ‘done’, goodness was that stuff delicious!!!! VERY MUCH SO!!!

    The next time we made it, was how we found out that our oven was dying :-{ The dough around the edges didn’t rise when they were suppose to, so we once again had egg mixture dripping to the bottom…. and even though the breakfast pizza never finished baking all of the way through – the stuff that landed on the bottom of the oven of course BURNED!!! So again we had to clean an oven.

    Even though we really liked it, we have been rather afraid to try it again ;-p

    I came to visit via the blog ‘Blessed with Grace’

  25. becca banana says:

    Those look terrific! Thanks for sharing.

  26. becca banana says:

    Someone above was asking if they would work with crescent dough and I have had something like that before. They were like a roll or biscuit and it seemed to hold in the filling well.

  27. Amy Lynne says:

    Yummy! I will be making a batch of these while I’m on spring break. I think my boys will love them!

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