Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (14.1 oz / 400 g) box refrigerated pie crusts (2 crusts)
- 1 tbsp unsalted butter
- 8 large eggs
- 2 tbsp whole milk
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup (4 oz / 113 g) shredded sharp cheddar cheese
- 3/4 cup (about 4 oz / 113 g) diced ham
- 2 tbsp sliced green onions (optional)
- 1 large egg (for egg wash)
- 1 tbsp water (for egg wash)
Do This
- 1. Heat oven to 400°F (204°C). Line a sheet pan with parchment.
- 2. Soft-scramble eggs in butter with milk, salt, and pepper; stop while slightly underdone. Cool 5 minutes.
- 3. Roll out pie crusts and cut 16 circles (about 4 1/2 inches each).
- 4. Fill 8 circles with egg + ham + cheddar (about 1/3 cup filling each). Keep edges clean.
- 5. Top with remaining circles, seal with a fork, cut a small vent, and chill 10 minutes.
- 6. Brush with egg wash and bake 18–22 minutes until deep golden.
- 7. Cool 10 minutes before eating for the best melty-but-set filling.
Why You’ll Love This Recipe
- Portable and tidy: All the best breakfast flavors tucked into a handheld flaky crust.
- Make-ahead friendly: Bake now, reheat all week, or freeze for future mornings.
- Customizable: Use ham, bacon, sausage, or veggies depending on what you have.
- Picnic-ready: Delicious warm or at room temperature, with no utensils required.
Grocery List
- Produce: green onions (optional)
- Dairy: unsalted butter, whole milk, sharp cheddar cheese, eggs
- Pantry: refrigerated pie crusts, kosher salt, black pepper
- Deli/Meat: ham
Full Ingredients
For the egg, cheese, and ham filling
- 1 tbsp (14 g) unsalted butter
- 8 large eggs
- 2 tbsp (30 ml) whole milk
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3/4 cup (about 4 oz / 113 g) ham, diced small (about 1/4-inch pieces)
- 1 cup (4 oz / 113 g) sharp cheddar cheese, shredded
- 2 tbsp sliced green onions (optional, for a little freshness)
For the pastry
- 1 (14.1 oz / 400 g) box refrigerated pie crusts (2 crust rounds), kept cold
- 1 tbsp all-purpose flour (for rolling)
For finishing
- 1 large egg (egg wash)
- 1 tbsp (15 ml) water (egg wash)
- Optional: 1 tbsp sesame seeds or everything bagel seasoning, for sprinkling on top
Step-by-Step Instructions
Step 1: Prep the oven and pan
Arrange a rack in the center of the oven and preheat to 400°F (204°C). Line a large baking sheet with parchment paper (this prevents sticking and makes cleanup easy).
If your kitchen is warm, place the baking sheet in the refrigerator while you prep. Cold pastry bakes up flakier.
Step 2: Make a soft scrambled egg filling
In a medium bowl, whisk together the 8 eggs, 2 tbsp milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper until very smooth (this helps the eggs cook evenly).
In a nonstick skillet over medium-low heat, melt 1 tbsp butter. Add the egg mixture and cook, stirring slowly with a silicone spatula, until the eggs are softly set but still slightly glossy, about 3–5 minutes. The eggs should look a touch underdone because they’ll finish cooking in the oven.
Scrape the eggs into a bowl and let them cool for 5 minutes. Stir in the diced ham, shredded cheddar, and green onions (if using).
Step 3: Roll and cut the pie crusts
Lightly flour a work surface. Unroll one pie crust and gently roll it a little thinner to smooth out creases, aiming for about 11 to 12 inches across.
Using a 4 1/2-inch round cutter (or an overturned bowl), cut out 8 circles. Gather scraps, press together gently (don’t overwork), and cut additional circles if needed.
Repeat with the second pie crust so you have 16 circles total (8 bottoms and 8 tops).
Step 4: Fill the hand pies neatly
Place 8 circles on the parchment-lined baking sheet, spacing them out by at least 1 1/2 inches. Spoon about 1/3 cup of filling onto each circle, keeping the filling centered and leaving a 1/2-inch border around the edge.
Tip: If bits of egg or cheese land on the border, wipe the edge clean. A clean edge seals much better.
Step 5: Seal, vent, and chill briefly
In a small bowl, whisk together 1 egg and 1 tbsp water for the egg wash. Lightly brush the border of each filled circle with egg wash.
Top each with a second circle. Press the edges together, then crimp firmly with the tines of a fork all the way around to seal.
Cut a small vent in the top of each pie (a 1-inch slit with a knife or a couple of small snips with kitchen shears). This helps steam escape so the crust stays flaky.
Refrigerate the assembled hand pies on the baking sheet for 10 minutes. This helps them hold their shape and improves flakiness.
Step 6: Egg wash and bake until golden
Brush the tops of the chilled hand pies with a thin, even layer of egg wash. If you want, sprinkle with sesame seeds or everything bagel seasoning.
Bake at 400°F (204°C) for 18–22 minutes, rotating the pan halfway through, until the crust is deep golden brown and you can see some bubbling near the vents.
Step 7: Cool slightly, then serve
Let the hand pies cool on the baking sheet for 10 minutes. This gives the cheese a chance to set a bit so the filling stays inside when you bite.
Serve warm, or let cool to room temperature for a picnic-style breakfast.
Pro Tips
- Undercook the eggs slightly: Soft-scrambled eggs stay tender after baking; fully cooked eggs can turn dry.
- Keep the dough cold: If the circles get warm or sticky, chill them for 10 minutes before filling.
- Cut filling small: Dice ham into small pieces so the pies seal well and cut cleanly.
- Don’t overfill: About 1/3 cup per pie is the sweet spot for a good seal and a generous bite.
- Seal like you mean it: Egg wash on the border plus a firm fork crimp prevents leaks.
Variations
- Veggie version: Replace ham with 3/4 cup sautéed diced bell pepper and spinach (cook off moisture first), and use cheddar or pepper jack.
- Sausage, egg, and cheese: Use 3/4 cup cooked crumbled breakfast sausage instead of ham; add a pinch of smoked paprika.
- Swiss and ham with Dijon: Swap cheddar for 1 cup shredded Swiss and spread 1/2 tsp Dijon on each bottom circle before adding the filling.
Storage & Make-Ahead
Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
Reheat: For the flakiest crust, reheat on a baking sheet at 350°F (177°C) for 10–12 minutes (from refrigerated). A microwave works in a pinch (about 45–75 seconds), but the crust will soften.
Freeze baked pies: Wrap each cooled hand pie tightly in foil, then place in a freezer bag. Freeze up to 2 months.
Reheat from frozen: Unwrap, place on a baking sheet, and bake at 350°F (177°C) for 20–25 minutes until hot throughout.
Make ahead unbaked: Assemble, freeze on a sheet pan until solid, then bag. Bake from frozen at 400°F (204°C) for 24–28 minutes (egg wash right before baking).
Nutrition (per serving)
Approximate per serving (2 hand pies): 680 calories, 36 g protein, 44 g carbohydrates, 40 g fat, 16 g saturated fat, 170 mg cholesterol, 1180 mg sodium, 2 g fiber, 4 g sugar.
