Breakfast Hand Pies W Crescent Dough

It’s easy to whip up delicious breakfast recipes like Crescent Roll Breakfast Casserole, Breakfast Pizza, and Breakfast Crescent Ring using crescent rolls. Breakfast hand pies are one of our favorites!

Hand Pies Made with Crescent Dough!

I am a huge fan of breakfast recipes. Unfortunately, we rarely have time to enjoy them in the morning before kids are off to school. Yes, it’s pathetic, but that is one of the reasons why we have breakfast for dinner every Wednesday night. There are so many great breakfast recipes to try and with little time in the mornings, we are happy to enjoy them at dinner time. One of our new favorites are these Breakfast Hand Pies. They’re made with crescent dough, which speeds up the prep time a TON! Like most breakfast concoctions, these breakfast pies can be customized based on the ingredients you love most. You can add veggies (peppers, tomatoes, etc) or different meats (sausage, bacon or ham). Different cheeses can add different flavors as well. This simple recipe was a hit with the family and was SO easy. We can’t wait to try these again and have all the toppings available so everyone can make their own custom breakfast pies.

How to make breakfast hand pies

PREP. Preheat oven to 375. Line cookie sheet with parchment paper. DOUGH. Roll out dough onto a cutting board to form a large rectangle. Cut into 4 smaller rectangles and place on cookie sheet. Roll dough edges up to form an edge. TOPPINGS. Break 1 egg into the center of the dough. Top with cheese, bacon and ham. Top with any other veggies (if desired). BAKE. Bake for 16 – 20 minutes or until egg yolk is firm. ENJOY!

Tips + Storing Info

One of my kids’ favorite things to do is make their own personal pizzas. They add all their favorite toppings and then gobble them right up. This recipe can be done the same way. Prepare all the breakfast pie ingredients and set them out. The guests can add whatever they want to their breakfast pies. Tips:

Make sure to keep an eye on them while they are baking, the eggs can over cook quickly. If you like the yolk more runny, then cook them for a shorter amount of time.Roll the dough out well so there is a large surface to put all your ingredients on, that way there will be enough room for it all and it won’t run over the top of the edges. Medium sized eggs work best for this recipe so they don’t run over the top of the dough.

STORE any leftovers in an airtight container or Ziploc bag in the fridge for no longer than 4 days. Reheat in the microwave or in the oven. Unfortunately, I do not recommend freezing leftovers. The best way to prepare these ahead of time is to prepare all the ingredients the day before and build the crusts. Store the ingredients in airtight containers in the fridge. Store the crusts on a cookie sheet with plastic wrap over the top in the fridge, then assemble it all together right before baking.