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Enjoy a warm morning treat made from biscuit dough folded around a rich filling of soft scrambled eggs, cheddar, and crispy bacon. Each pocket air-fries golden and crisp, with a buttery, herb-scented finish that smells as good as it tastes. These hand-held breakfast pies are perfect for busy mornings and easy to customize with any breakfast meat or cheese you like. Serve them fresh with ketchup or salsa for a little extra kick.
I remember making a double batch when family visited and it quickly became our kitchen table favorite. Everyone grabbed seconds on their way out the door.
Ingredients
- Vegetable oil: adds richness and helps onions soften for a sweeter flavor
- Yellow onion: sweetens during cooking and brings the classic breakfast taste Purchase firm onions that feel heavy for their size
- Eggs: are the creamy base of the filling The freshest large eggs give the best texture
- Salt and pepper: balance all the savory components and enhance flavor
- Canned biscuits: make this quick and reliable Use Pillsbury Grands for sturdy pies that hold plenty of filling
- Sharp cheddar cheese: lends melty tang For smooth melting shred your own from a block
- Bacon: brings smoky crunch Cook until crisp then pat off extra grease for the perfect bite
- Butter: makes a luscious topping that soaks into the crust Choose real butter for richness
- Onion powder and dried parsley: give the finishing butter a savory boost Check that spices are fresh for flavor and color
Step-by-Step Instructions
- Prepare the Onions:
- Dice the onion and cook it in a little vegetable oil over medium heat for about five minutes. Stir often until it turns translucent and soft. This sweet flavor forms the base of your filling.
- Scramble the Eggs:
- Pour beaten eggs over the cooked onions. Let the eggs cook slowly. Gently pull them with a spatula to create big, soft curds. When all liquid is gone, season well with salt and pepper then remove from heat.
- Roll Out the Biscuits:
- Take each biscuit and lightly flour your work surface. Roll each biscuit into a thin round about one eighth inch thick. This ensures even cooking and enough room to hold all the filling.
- Fill and Assemble the Pies:
- Spoon some of the egg and onion mixture onto the center of each round. Layer generously with shredded cheddar and crumbled bacon. Keep the edges clear so they will seal easily.
- Seal the Edges:
- Dip a fingertip in water and run it along the edge of each dough circle. Fold the dough over to form a half moon shape. Press to seal, then use a fork to crimp all around for an airtight closure.
- Prepare for Air Frying:
- Spray the air fryer basket with nonstick spray. Arrange hand pies in a single layer with space between them. Mist the tops with more spray to help browning.
- Air Fry the Pies:
- Set air fryer for three hundred sixty degrees Fahrenheit. After five minutes, gently flip and cook for four more minutes until pies are golden and crisp.
- Make the Seasoned Butter:
- Melt butter then stir in onion powder and dried parsley for a fragrant finish.
- Finish and Serve:
- Brush hot pies with the melted butter blend and return them to the air fryer for one more minute. Serve warm, right away, with your favorite dip.
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My favorite ingredient here is the sharp cheddar Its melty tang ties everything together and the filling stays creamy inside the crispy crust. Last winter my kids loved helping fill and seal the pies and even the youngest felt proud to make breakfast for everyone.
Storage Tips
Cool leftover hand pies then wrap in foil or store in an airtight container in the fridge for up to four days. Reheat quickly in the air fryer for maximum crisp or microwave for a softer bite. For longer storage, freeze raw or cooked pies between parchment in a freezer bag. They keep up to three months and thaw well overnight in the fridge.
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Ingredient Substitutions
No cheddar Skip to Swiss, gouda or pepper jack for a bit of variety. No bacon Use cooked sausage or skip the meat for a vegetarian version. Double the cheese or add sautéed veggies like peppers, spinach or broccoli. Sub puff pastry if you like a flakier crust instead of canned biscuits.
Serving Suggestions
Pair these pies with a fresh fruit salad or leafy greens for brunch. A toppings bar works well for groups with options like salsas, herbs, extra cheese or avocado. For dipping, try salsa, sriracha or hot honey.
Cultural History
Hand pies have a long-standing tradition in many cultures, from Cornish pasties to empanadas. Breakfast versions give the comfort of a classic grab-and-go meal with American breakfast flavors. They remind me of diner mornings and big family weekends.
Commonly Asked Questions
- → Can I use homemade biscuit dough for hand pies?
Yes, homemade biscuit dough is a great option. Roll it thin for even cooking, similar to prepared biscuits.
- → What cheeses work best in these hand pies?
Sharp cheddar melts beautifully, but you can also try gouda, Swiss, Monterey Jack, or mozzarella for a new twist.
- → How can I prevent filling from leaking out?
Be sure to wet the biscuit edges before sealing, then firmly press with a fork. Avoid overfilling the pies.
- → Are these hand pies suitable for vegetarians?
You can omit the bacon or substitute with sautéed mushrooms, spinach, or extra cheese for a vegetarian version.
- → How do I store and reheat leftovers?
Wrap cooled hand pies in foil or keep in an airtight container in the fridge for up to four days. Reheat in the air fryer or oven for crispiness, or use a microwave for a softer crust.
- → Can I freeze these hand pies?
Yes, both unbaked and cooked hand pies can be frozen. Store between parchment layers in a freezer bag for up to three months.