Breakfast Hand Pies Bacon Egg

These breakfast hand pies are the kind of grab-and-go treat I crave on busy mornings. Inside a golden-brown biscuit crust, you get a savory bundle of creamy eggs, crispy bacon, sweet sautéed onion, and a cozy layer of melted cheddar. Topped with seasoned butter after a quick air fryer spin, each pie is buttery on the outside and decadently gooey within.

I remember making a double batch when family visited It quickly became our kitchen table favorite with everyone grabbing seconds on their way out the door

Ingredients

• Vegetable oil: adds a subtle richness while helping onions soften
• Yellow onion: sweetens during cooking and gives that classic breakfast flavor Look for ones that feel firm and heavy for their size
• Eggs: are the creamy foundation of the filling Use fresh large eggs for best texture
• Salt and pepper: balance flavors and bring out all the savory notes
• Canned biscuits: make this fast and foolproof Opt for Pillsbury Grands since they are sturdy enough to hold plenty of filling
• Sharp cheddar cheese: gives melty tang Choose a block and shred it yourself for better melting
• Bacon: adds a smoky crunch Cook until just crisp and dab off extra grease for the best bite
• Butter: creates a luscious topping that soaks perfectly into the crust Use real butter for richer flavor
• Onion powder and dried parsley: make the finishing butter extra savory Check your spices are fresh for best color and taste

Step-by-Step Instructions

Prepare the Onions:

Cook the diced onions in vegetable oil over medium heat for about five minutes Stir often until they turn translucent and soften This will bring out their sweetness and form part of the filling base

Scramble the Eggs:

Pour in the beaten eggs right over the onions Let them cook slowly Gently pull with a spatula as they set to create large soft curds Once the eggs are cooked through with no liquid left remove from heat and season generously with salt and pepper

Roll Out the Biscuits:

Take each biscuit and gently roll it into a thin round about one eighth inch thick A very light flouring of the surface helps prevent sticking Aim for even thickness so they cook uniformly

Fill and Assemble the Pies:

Spoon some of the egg and onion mixture onto the center of each flattened biscuit Top with a big sprinkle of shredded cheddar and a generous pinch of crumbled bacon Leave edges clear for sealing

Seal the Edges:

Wet your fingertip with water and run it around the edge of each dough circle Carefully fold in half to form a half moon Press gently to seal then use a fork to crimp all around for a tight closure

Prepare for Air Frying:

Spray your air fryer basket with nonstick spray Arrange hand pies in a single layer leaving space between them Mist the tops lightly with more spray to help browning

Air Fry the Pies:

Set your air fryer to three hundred sixty degrees Fahrenheit Cook in batches if needed After five minutes gently flip then cook four more minutes until the pies are golden and crisp

Make the Seasoned Butter:

Melt the butter and stir in onion powder and parsley This will be the finishing touch

Finish and Serve:

When the pies are golden use tongs to lift them out Immediately brush the hot pies with seasoned butter Return to the air fryer for one more minute of cooking This helps the flavors soak in Serve warm right away with your favorite dip

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My favorite ingredient is the sharp cheddar It melts so beautifully and gives a satisfying depth of flavor Last winter my kids helped fill and crimp the pies and even the youngest felt proud to make breakfast for the whole family

Storage Tips

Once cooled wrap leftover hand pies tightly in foil or an airtight container They keep well in the fridge for up to four days Quick to reheat in the air fryer for extra crispiness or in the microwave for softer results For longer storage freeze raw or cooked hand pies between layers of parchment and place in a freezer bag They will hold well for up to three months Thaw overnight before reheating

Ingredient Substitutions

No cheddar on hand Use gouda Swiss or pepper jack for a new flavor profile Vegetarian version skips the bacon and doubles the cheese or toss in sautéed peppers Broccoli florets or spinach Canned biscuits are the fastest route but puff pastry also works if you want something flakier

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Serving Suggestions

Pair these pies with a simple fruit salad for balance or a crisp green salad for brunch I love offering them alongside salsa or sriracha for dipping If making for a group try setting out a toppings bar with extra herbs cheese or sliced avocado

Cultural History

Hand pies have long been a staple worldwide from Cornish pasties to Latin American empanadas Breakfast hand pies take that idea and fill them with classic American breakfast ingredients making for a comforting grab-and-go meal reminiscent of diner mornings and big family breakfasts

Recipe FAQs

→ Can I use homemade biscuit dough?

Yes, homemade biscuit dough works well. Just roll it thin and keep the portion size similar to ensure even cooking.

→ What type of cheese melts best?

Sharp cheddar is recommended, but any good melting cheese like Monterey Jack or mozzarella can be substituted.

→ Can I make these ahead and reheat?

Absolutely. Store cooked pockets in the fridge and reheat in the air fryer or oven until warmed through and crisp.

→ How can I prevent the filling from leaking out?

Be sure to wet the biscuit edges before sealing and press firmly with a fork to bind. Avoid overfilling to keep the pies sealed.

→ Are there vegetarian options?

Omit the bacon or swap with sautéed mushrooms or spinach for a vegetarian twist.