Bacon, egg & cheese hand pies
8
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Cooking spray
5 spray(s)
Egg(s)
6 item(s), large
1% low fat milk
2 Tbsp
Kosher salt
0.25 tsp
Black pepper
0.25 tsp
Reduced fat crescent roll dough
8 oz
Reduced fat cheddar cheese
6 Tbsp
Cooked crisp center cut bacon
3 slice(s)
Instructions
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
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