Why You’ll Love This Recipe
They’re portable, freezer-friendly, and can be made ahead of time. They’re also a great way to use up leftover breakfast ingredients. You’ll love how easy they are to make and how indulgent they taste—crispy outside, warm and gooey inside. It’s a fun and creative alternative to the usual breakfast fare.
Kitchen Equipment You’ll Need
Mixing bowl
Frying pan
Rolling pin
Pastry brush
Baking sheet
Parchment paper
Fork
Sharp knife or pizza cutter
Tips for Success
Use cold pastry dough for the best flaky results. Don’t overfill, or the filling may leak. Seal the edges well by crimping with a fork. Brush the tops with egg wash to get a nice golden finish. Let them cool slightly before serving to avoid steam burns.
Ingredients
1 package refrigerated pie crusts or homemade pastry dough
4 eggs
½ cup shredded cheddar cheese
4 slices cooked bacon or sausage, crumbled
1 tablespoon milk
Salt and pepper to taste
1 egg (for egg wash)
Directions
Preheat oven to 375°F and line a baking sheet with parchment paper. In a skillet, scramble the 4 eggs with milk, salt, and pepper until just set. Remove from heat and stir in cheese and cooked bacon or sausage. Roll out the pie crusts and cut into rectangles, about 3×4 inches each. Place half of the rectangles on the baking sheet. Spoon a small amount of the egg mixture into the center of each base rectangle, leaving a ½-inch border. Top with another piece of dough and press the edges with a fork to seal. Beat the remaining egg and brush the tops with egg wash. Use a fork to poke a few holes in the tops to allow steam to escape. Bake for 20–25 minutes or until golden brown. Let cool slightly before serving.
Additional Tips or Variations
Add sautéed spinach or bell peppers for a veggie version. Swap cheddar for mozzarella, Swiss, or pepper jack for different flavors. For a spicy kick, add a bit of hot sauce or diced jalapeños to the filling. You can also make mini versions for appetizers or party snacks.
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