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Savory Breakfast Pockets Recipe

On-the-go breakfasts are prefect for busy mornings. That’s why my family loves these breakfast pockets so much! They’re packed with all the protein your kids will need to get through the morning thanks to the sausage and eggs in the filling. And with the help of the Everything Bagel Seasoning on top, these delicious handheld pies are also packed with flavor.
Savory Breakfast Hand Pies on a wire rack.

On-the-go breakfasts are prefect for busy mornings. That’s why my family loves these savory breakfast pockets so much! They’re packed with all the protein your kids will need to get through the morning thanks to the sausage and eggs in the filling. And with the help of the Everything Bagel Seasoning on top, these delicious handheld pies are also packed with flavor.

Breakfast hand pie broken in half on a white plate.

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What Do I Need to Make Breakfast Pockets?

You won’t believe how easy it is to make homemade breakfast pockets in your own kitchen. That’s because this simple recipe is made with just a handful of ingredients. To make breakfast hand pies, you’ll need:

Overhead view of ingredients for savory breakfast hand pockets.

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How Do I Make Breakfast Pockets?

Making breakfast pockets at home is easier than you may think. With the help of premade pie crust, you can put together this easy make-ahead breakfast with just a few minutes of prep work. Just follow these five steps to make your own breakfast pies right now:

Step One: Prepare the Crust

Remove the refrigerated pie crust from the packaging and carefully unroll it on a lightly floured surface. Cut each crust into six rectangles measuring around 3×4 inches. After cutting both crusts, you’ll end up with a total of 12 pie crust rectangles.

Step Two: Caramelize the Onions

Add one tablespoon of butter to a skillet and melt the butter over low heat. Add the onions and saute them on low until they’re golden brown and caramelized. Make sure to stir the onions frequently to keep them from burning.

Step Three: Cook the Eggs

Grab another skillet and place it over medium heat. Whisk together the eggs and milk in a medium bowl until well combined, then pour the eggs into the hot pan. Stir the eggs constantly as they cook to scramble them. When the eggs are cooked through, remove the pan from heat and season them with salt and pepper.

Step Four: Construct the Hand Pies

Arrange six of the pie dough rectangles on a baking sheet lined with parchment paper. Top each rectangle with onions, eggs, cooked sausage or bacon, and shredded cheese. Wisk together another egg with a little bit of water and brush the egg mixture around the edge of each pie. Then, place the remaining pie crust rectangles on top of each pie and crimp the edges of each pie with fork to seal the crust.

Steps for making breakfast hand pies.

Step Five: Bake the Breakfast Pockets

Brush the top of each pie crust with the remaining egg wash and sprinkle the Everything Bagel Seasoning over the top. Next, add a sprinkling of cheese to the top of each pie. Then, bake the hand pies in the oven for 12 to 15 minutes, until the crust is golden brown.

Savory Breakfast Hand Pies on a round baking rack.

Breakfast Pocket Tips and Tricks

Once you give this recipe a try, you’ll want to make it over and over again! And with these helpful baking tips, they’ll be easier than ever to prepare.

  • Allow the pie dough to come to room temperature. To make working with your refrigerated pie crust a little easier, allow the crust to sit at room temperature for 10 to 15 minutes before unrolling it. This will help keep the crust from sticking together and make rolling and cutting the dough a little more manageable.
  • Drain the grease from your meat before stuffing the hand pies. To keep your hand pies from getting greasy, make sure to give your breakfast meat time to drain. Whether you’re using ground breakfast sausage or chopped bacon, place the cooked meat on a paper towel lined plate to drain while you prepare the rest of the ingredients to help soak up the grease before adding it to the pies.
  • Allow your filling to cool before stuffing. Giving the eggs and meat time to cool before adding it to the pie dough will ensure you end up with crisp, flaky crust. That’s because adding hot filling to the inside of the pie dough will cause steam to build up, which could cause the crust to become soggy as it bakes.
  • Cut a vent on top. Another simple way to keep your hand pies form getting soggy while they bake is by cutting a slit in the top of each pie. The slit will allow steam to escape from the pie as it bakes, giving the moisture inside the filling an outlet instead of forcing it to soak into your bottom crust.

Savory Breakfast Hand Pies on a wire rack.

Can You Make Breakfast Pockets Ahead of Time?

These delicious breakfast pockets are the perfect make-ahead meal. That’s because they can easily be frozen and reheated at a later date. To freeze the pies, start by baking them pockets according to the recipe instructions. After that, make sure to allow the breakfast pockets to cool completely.

When you’re ready to freeze the hand pies, spread them in an even layer on a baking sheet and place the pan in the freezer for at least one hour. Once the pies are frozen solid, transfer them to a freezer bag for long-term storage. You can keep them in the freezer for up to three months.

To reheat the pies, wrap the frozen pocket loosely with a paper towel and microwave it for one minute on each side.

Savory hand pies broken in half.

Savory Breakfast Hand Pies on a wire rack.

Savory Breakfast Pockets Recipe

On-the-go breakfasts are prefect for busy mornings. That’s why my family loves these breakfast pockets so much! They’re packed with all the protein your kids will need to get through the morning thanks to the sausage and eggs in the filling. And with the help of the Everything Bagel Seasoning on top, these delicious handheld pies are also packed with flavor.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Savory Breakfast Pockets
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 346kcal

Ingredients

  • 1 package refrigerated pie crust (with 2 pie crusts in it)
  • 2 Tablespoons butter divided
  • ½ onion thinly sliced
  • ¾ cup breakfast sausage cooked and crumbled **option to substitute bacon
  • 5 eggs divided
  • 1 Tablespoon milk
  • 1 cup shredded cheddar cheese
  • 1 Tablespoon Everything Bagel Seasoning
  • Salt and pepper

Instructions

  • Preheat oven to 450°F.
  • Carefully roll out the pie dough and cut each crust into 6 rectangles measuring 3X4 inches. (12 rectangles total)
  • Heat 1 Tablespoon of butter in a small skillet over low heat. Add onions and a sprinkle of salt. Cook on low, stirring frequently, until onions are golden brown and caramelized, about 25 minutes.
  • Meanwhile, heat remaining butter in a large skillet. Whisk together 4 eggs and milk. Pour into skillet and cook over medium low heat. Push cooked eggs gently from the edges of the pan to the center, until curds form and eggs are cooked through. Season with salt and pepper to taste.
  • To assemble the hand pies, place 6 rectangles on a baking sheet lined with parchment paper. Top each rectangle evenly with eggs, cooked sausage, caramelized onions and cheese, reserving 2 tablespoons of cheese for topping.
  • Make an egg wash by whisking together remaining egg and 1 Tablespoon water. Brush the edges of each filled rectangle with egg wash. Place another rectangle of crust over the top of each pie. You may have to gently stretch the top crusts to accommodate the fillings. Crimp the edges of the hand pies together with a fork.
  • Brush the tops of the hand pies with remaining egg wash. Sprinkle with Everything Bagel Seasoning and remaining cheese. Bake for 12-15 minutes until golden brown.

Notes

Note: Hand pies can be frozen after baking. Allow to cool completely, then freeze. To reheat, remove hand pie from freezer, wrap loosely in a paper towel and microwave for one minute on each side. 

Nutrition

Calories: 346kcal | Carbohydrates: 15g | Protein: 13g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 177mg | Sodium: 556mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 2mg
Recipe Rating




eve

Monday 5th of September 2022

This looks fantastic Can't wait to try.