Photo of Bacon, egg & cheese hand pies by WW

Bacon, egg & cheese hand pies

Total Time
40 min
25 min
15 min
For an easy, portable warm breakfast, try these savory hand pies. They’re stuffed full of scrambled eggs, crumbled bacon, and sharp cheddar cheese—and are guaranteed to be a hit with your family. Instead of making a homemade dough, we rely on reduced-fat crescent roll dough here. To make it stretch a little farther, we literally stretch it by rolling it thinner and larger. If you have leftover hand pies, store them in the refrigerator and reheat them at 375°F until warmed through, 5 to 8 minutes.


Cooking spray

5 spray(s)


6 item(s), large

1% low fat milk

2 Tbsp

Kosher salt

¼ tsp

Black pepper

¼ tsp

Reduced fat crescent roll dough

8 oz

Reduced fat cheddar cheese

6 Tbsp, sharp variety, shredded

Cooked crisp center cut bacon

3 slice(s), crumbled


  1. Preheat oven to 375°F. In a medium bowl, whisk together eggs, milk, salt, and pepper. Coat a small nonstick skillet with nonstick cooking spray. Add egg mixture to pan; cook, stirring frequently, until soft-scrambled, 2 to 3 minutes. Spread eggs onto a plate to cool slightly.
  2. On a large piece of parchment paper lightly dusted with flour, unroll dough. Pinch perforations to seal. Roll dough into a 15 x 9–inch rectangle. Cut dough in half lengthwise, then into thirds crosswise to form 6 equal pieces. Space dough pieces about 1 inch apart on paper.
  3. Arrange 1 tbsp cheese over one diagonal half of each dough piece (you will fold other half of dough over to form a triangle). Top cheese evenly with eggs, and sprinkle evenly with bacon. Fold untopped half of dough over fillings, pulling gently to stretch as needed. Press edges of dough with tines of a fork to seal. Pierce top of dough a few times with fork to allow steam to escape. Lift parchment paper onto a sheet pan. Coat top of hand pies with nonstick cooking spray. Bake at 375°F until browned, about 15 minutes.
  4. Serving size: 1 hand pie