Savory Breakfast Hand Pies
1lb bulk breakfast sausage 1 cup chopped apple ¼ cup chopped onion 4-6 large eggs, to taste 2 cans refrigerated Grands flaky layers buttermilk biscuits Salt and pepper to taste Shredded Mexican blend cheese, to taste Preheat oven to 400°F. Line 2 baking sheets with parchment paper. In large skillet, cook sausage, apple, and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are tender. Drain excess grease if necessary. I use turkey sausage and don’t need to drain anything. Add eggs and mix well to scramble. Add salt and pepper or any other seasoning you prefer here if desired. Roll each biscuit into large rounds. Spoon sausage mixture on half of each round and add cheese as desired. Make sure you put enough in it to fill it but not so much to you can’t close it. Fold other half over filling and press edges with fingers or fork to seal. Place on prepared cookie sheet. Bake 12 to 15 minutes or until golden brown. Serve hot.
1lb bulk breakfast sausage 1 cup chopped apple ¼ cup chopped onion 4-6 large eggs, to taste 2 cans refrigerated Grands flaky layers buttermilk biscuits Salt and pepper to taste Shredded Mexican blend cheese, to taste Preheat oven to 400°F. Line 2 baking sheets with parchment paper. In large skillet, cook sausage, apple, and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are tender. Drain excess grease if necessary. I use turkey sausage and don’t need to drain anything. Add eggs and mix well to scramble. Add salt and pepper or any other seasoning you prefer here if desired. Roll each biscuit into large rounds. Spoon sausage mixture on half of each round and add cheese as desired. Make sure you put enough in it to fill it but not so much to you can’t close it. Fold other half over filling and press edges with fingers or fork to seal. Place on prepared cookie sheet. Bake 12 to 15 minutes or until golden brown. Serve hot.
Recipe adapted from pillsbury.com.
