These 5-ingredient breakfast hand pies are a nice change of pace. A sheet of frozen puff pastry, filled with typical breakfast fixings, bakes quickly into neat pastry pies that can easily be modified to include what you have on hand.
1 sheet puff pastry, thawed
4 slices bacon, cooked, drained and crumbled
3 large eggs
1/2 cup shredded Cheddar cheese, divided
1 tablespoon melted butter
1/2 teaspoon dried basil, or to taste (optional)
salt and freshly ground black pepper to taste
Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment.
Roll puff pastry out onto a lightly floured work surface. Using a rolling pin or your fingers, roll or pat pastry into a square. Cut pastry vertically into 3 rectangles. Transfer to the prepared parchment.
Crack eggs into a bowl and whisk with basil, salt, and pepper. Add half the cheese and stir to combine.
Add egg mixture to a nonstick skillet over medium heat. Stir eggs until just combined and cooked through. Remove from heat.
Add a scoop of eggs on one side of each puff pastry rectangle. Top eggs with a sprinkle of cheese, then some bacon.
Carefully lift the other side of pastry rectangle and fold it over the side with filling. Use the back of a fork, press down all around the edges to seal completely. Brush each pie with melted butter. Sprinkle with remaining cheese.
Bake in the preheated oven until puffed and golden, about 15 minutes.
