- Biscuit dough (try Mountaintop Biscuits) OR 1 (16.3-ounce) can refrigerated 8 big biscuits (Buttermilk, Southern Style or Wheat)
- 4 large eggs, beaten
- 1 cup of your favorite scrambled egg ingredients: bacon, ham, cooked sausage, mushrooms, onions, peppers, etc.
- ½ cup shredded cheese, divided
- 1 tablespoon butter, melted
- 1 teaspoon finely grated Parmesan cheese (from the can)
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
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Prepare biscuit dough and cut out biscuits with 2 ½” biscuit cutter or glass; set aside.
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Preheat oven to 450°F and grease 2 baking sheets with nonstick spray. In a skillet on medium heat, combine eggs and your choice of scrambled egg ingredients. Flip and cook a few minutes until eggs are set. Remove from heat, divide into 8 equal pieces and set aside.
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Shape or roll each biscuit into a 6-inch flattened circle.
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Leaving ½” border, place a piece of the scrambled egg mixture on one half of each flattened biscuit circle. Sprinkle on 1 tablespoon shredded cheese. Fold other half-side of dough over the top. Use the prongs of a fork to crimp the edges to seal. Place 4 hand pies on each prepared baking sheet.
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Stir together butter, cheese, garlic powder and parsley. Brush on top of each biscuit hand pie.
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Bake for 10 minutes until golden brown. Serve warm; refrigerate any leftovers.
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These may also be frozen and re-heated in the microwave for an easy on-the-go breakfast.
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The Mountaintop Biscuits recipe makes 12 biscuits. To have enough filling for 12 biscuit hand pies, increase filling amounts to 6 large eggs, 1½ cups scrambled egg filling ingredients, ¾ cup shredded cheese.
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