Scrambled Eggs Breakfast Hand Pies


*5 eggs
cheese, chopped meat, or vegetables you prefer to add to your scrambled eggs
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 egg, beaten


Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.

Cook scrambled eggs making sure to cook out as much of the excess liquid as possible.

Unroll pie crust. Cut 3 (6-inch) rounds from crust. Divide egg scramble mixture equally among crust rounds. Fold crust over on each to make half-circle. Using fork, press edges firmly to seal. Brush tops with beaten egg. Place on cookie sheet.

Bake about 20 minutes or until crust is golden. Recipe can easily be doubled. Garnish with freshly chopped chives to add to presentation.

*original recipe calls for 
bag (7.7 or 8 oz) Pillsbury® Egg Scrambles™ frozen egg scramble (any flavor).  You can make your own scrambled eggs adding your favorite add ins.

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