5 Ingredient Breakfast Hand Pies (Puff Pastry Breakfast Recipe)

These breakfast hand pies are flaky, cheesy, and loaded with savory sausage and scrambled eggs—all wrapped in golden puff pastry. They’re quick to assemble, bake up crispy and melty, and make a perfect grab-and-go breakfast. Whether you’re serving them hot out of the oven or reheating them for a busy morning, these homemade hand pies are way better than anything you’ll find in the freezer aisle for breakfast.

Why I Love This Breakfast Hand Pies Recipe

I’m a huge fan of puff pastry breakfast recipes, and these breakfast hand pies are one of my favorites to make. With just five simple ingredients, you get flaky, buttery puff pastry filled with fluffy scrambled eggs, gooey cheddar cheese, and savory breakfast sausage. They're delicious as is, but I like to dip them in my breakfast sauce to add an extra flavorful, savory finish. 

Another thing I love about this puff pastry breakfast recipe how conveinent and versatile it is. I’ll bake a batch fresh for weekend brunch, freeze some for busy weekday mornings, or even serve them as a fun breakfast-for-dinner. Because they’re so easy to take on the go, these sausage and egg breakfast puff pastries are also perfect for school mornings, road trips, or anytime you want a hearty, make-ahead meal. 

Ingredients You’ll Need

• 1 sheet puff pastry, defrosted
• All-purpose flour, for dusting
• 5 large eggs, divided
• ¼ teaspoon salt
• 1 tablespoon water
• 1 tablespoon butter
• ½ cup shredded cheddar cheese
• 6 breakfast sausage patties, cooked

How to Make Breakfast Hand Pies

Step 1: Preheat the Oven 

Set oven to 400ºF (200ºC) and line a large baking sheet with parchment paper.

Step 2: Scramble the Eggs

In a medium bowl, whisk four eggs with salt. In a separate small bowl, whisk the remaining egg with water to make an egg wash; set aside.

Melt butter in a nonstick skillet over medium-low heat. Pour in the whisked eggs and stir gently until medium, slightly wet curds form. Remove from heat and let cool. Add the breakfast sausage to the skillet and cook for a few minutes on each side.

Step 3: Prep the Pastry

On a lightly floured surface, roll out the puff pastry to an 11×11-inch square. Slice into six equal rectangles.

Step 4: Assemble

Place one sausage patty on one half of each rectangle, leaving a ½-inch border. Top with scrambled eggs and shredded cheese.

Step 5: Seal the Pastry

Brush the edges of pastry with egg wash. Fold over, pressing gently to seal and remove air pockets. Crimp edges with a fork. Cut 3 small slits on top of each pie to vent.

Step 6: Bake and Serve

Arrange on a prepared baking sheet, brush tops with more egg wash, and sprinkle with salt. Bake for 18–20 minutes, or until puffed, deep golden, and crisp. Cool the breakfast puff pastries for a couple of minutes, then serve warm and enjoy.

Expert Tips to Make One of the Best Puff Pastry Breakfast Recipes

• Don’t overcook the eggs. Scrambled eggs should be pulled off the heat while they’re still slightly liquidy. They’ll continue cooking inside the oven, so starting them underdone prevents dry, rubbery eggs in your finished puff pastry breakfast hand pies.
• Seal the edges tightly. Press the edges firmly with a fork and gently push out any air pockets before baking. This step locks in the filling and prevents cheese or eggs from leaking out as the puff pastry rises.
• Line with parchment paper. Puff pastry tends to stick, and parchment not only prevents that but also helps your pastries bake evenly while making cleanup quick and easy.
• Assemble ahead for busy mornings. You can fully assemble the hand pies the night before, cover them, and refrigerate overnight. In the morning, just pop them in the oven for a hot, fresh breakfast without the early prep work.
• Freeze for later. These hand pies are freezer-friendly, making them one of the most practical puff pastry breakfast recipes. Bake and cool them completely, then freeze in a single layer before transferring to a freezer-safe bag or container. Reheat them in a 375°F oven for 12–15 minutes to bring back that flaky, crisp texture.

Variations to Try

• Veggie Lovers: Add sautéed spinach, broccoli, mushrooms, or bell peppers to the filling.
• Southwest Style: Swap cheddar for pepper jack cheese and add a spoonful of salsa or a dash of hot sauce to the filling.
• Meat Swap: Use bacon or ham instead of breakfast sausage, or swap the sausage for turkey sausage for a leaner option. If you don't like meat, you can leave it out altogether.
• Sweet Option: Swap the savory filling for cream cheese and jam for easy fruit hand pies.

Breakfast Hand Pies FAQs

Can I make these with homemade pastry instead of puff pastry?

Yes! While puff pastry gives you that signature flaky, buttery texture, you can use pie crust or biscuit dough if that’s what you have on hand. The result will be less flaky and more dense, but still delicious and hearty.

How do I store leftover hand pies?

Let the hand pies cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven or air fryer for 5–7 minutes until warmed through. This keeps the puff pastry crisp instead of soggy. For this reason, I do not recommend using the microwave.

Can I freeze breakfast hand pies?

Absolutely! These hand pies are one of the best make-ahead puff pastry breakfast recipes. Bake them fully, let them cool, then freeze on a baking sheet before transferring to a freezer bag or container. Reheat straight from frozen in a 375°F oven for 15–18 minutes, or thaw overnight in the fridge and warm for a couple of minutes in the oven before serving.

What cheese works best in puff pastry breakfast recipes?

Cheddar is classic for its sharp flavor, and is the most common cheese used, but other great options include mozzarella for a gooey melt, provolone for a milder flavor, pepper jack for a spicy kick, and Swiss for a nutty, savory twist. You could even mix two cheeses for a depth of flavor. 

Can I make these vegetarian?

Yes! Skip the sausage and add extra scrambled eggs, cheese, and sautéed vegetables like mushrooms, spinach, or bell peppers. You can use plant-based sausage, dairy-free cheese, and a tofu scramble to make them vegan.

Do I need to thaw puff pastry before using it?

Yes. Puff pastry should be thawed in the refrigerator overnight or at room temperature for about 30–40 minutes before using. It needs to be pliable enough to fold and crimp, but still cold so it puffs up properly when baked.

Final Thoughts

These breakfast hand pies made with puff pastry are a game-changer for busy mornings. They’re flaky, cheesy, hearty, and so easy to customize. Whether you enjoy them fresh from the oven, pack them for on-the-go breakfasts, or freeze a batch for later, they’re guaranteed to become a family favorite! Try this recipe as is, then change it up and let me know your favorite variation by leaving a comment below. And make sure to leave a review too!

More Breakfast Recipes To Try

• McGriddle
• Pancake tacos
• Sheet pan eggs
• Breakfast sausage casserole
• Mediterranean quiche 
• Crescent roll breakfast casserole