Cheesy Ham and Egg Hand Pies

These cheesy ham and egg hand pies feature homemade, flaky all butter pie dough, filled with cheddar and mozzarella cheese, ham and fluffy scrambled eggs. The pies are sprinkled with everything bagel seasoning, then baked until crisp and golden brown. This is a wonderful make ahead savory breakfast for the holidays that you can assemble in the evening, and bake in the morning. You can also customize the recipe with other fillings like sausage, herbs, peppers, potatoes, and more!

You might also love these recipes for easy sausage, egg and hash brown breakfast casserole, quiche Lorraine, and baked prosciutto egg cups.

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Why You’ll Love This Recipe

Perfect for the Holidays. If you want to make a special breakfast for Thanksgiving or Christmas, but you prefer something more savory and filling, rather than the traditional sweet cinnamon rolls, then these hearty, hand held breakfast pies are a great option that everyone will love. The baked pies are pretty big, so you can even cut them in half diagonally to serve them as part of a breakfast buffet with fruit and other baked goods.

Make in Advance. You can prep and assemble these breakfast hand pies in the evening, then bake them in the morning. Or you can even prep them in advance, and freeze the unbaked pies to bake later.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. However, today’s recipe will work at any altitude without adjustments.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Filling

• Butter. You’ll just need a tablespoon of butter to saute the onions and scramble the eggs.
• Onion.
• Eggs.
• Salt and Pepper.
• Ham. You can buy packages of pre-diced ham, and since it’s already cooked, there’s no need to pre-cook it before adding it to your egg filling.
• Cheese. I used a combination of cheddar and mozzarella, but you can use any cheese you like.

See the Recipe Variations section below for many more filling ideas.

Pastry Crust

• Pie Dough. My homemade pie dough is buttery, flaky, and flavorful. It’s perfect for both sweet and savory pies.
• Egg + Milk. The egg wash helps seal the pies together around the edges, gives the top of the pie a golden brown color, and helps the seasoning to stick on top of the pie.
• Everything Bagel Seasoning. This adds a nutty crunch and great flavor to complement the egg and ham filling.

Instructions

Filling

• Melt the butter in a non-stick skillet over medium heat. Add the onion, and cook for 5-10 minutes, until softened.
• Whisk the eggs in a bowl, then pour the eggs into the saucepan with the onions. Cook the eggs over medium to medium low heat, stirring with a spatula, until scrambled and cooked to your liking.
• Scrape the scrambled eggs into a bowl. Add the salt, pepper, diced ham and cheese, and stir to combine. Set aside while you roll out the pie dough.

Pastry Crust

• Make 1 Recipe Pie Dough, as instructed. You can make the dough several days in advance, keeping it wrapped and refrigerated until needed. Let warm up to room temperature for 20 minutes, until pliable enough to roll out without too much difficulty.
• Working with half the dough at a time, roll out the dough on a lightly floured surface to about 1/8 inch thick. Use enough flour underneath and on top of the dough to keep it from sticking to the counter or rolling pin. Use a rolling pastry wheel cutter or sharp knife to cut the dough into 5×5 inch squares. Gather up the pie dough scraps, roll them out again, and continue cutting squares until you’ve cut all the dough. You should be able to cut 10-12 squares, for 5-6 assembled pies.

Assembly

• Line a large baking sheet with parchment paper, and place half the squares of dough on the paper.
• Spoon the filling onto the dough, about 1/3 – 1/2 cup (packed) filling per pie, dividing it evenly between all the squares.
• Lightly beat the remaining 1 egg with the tablespoon of milk, to make an egg wash. Use a pastry brush to brush the egg wash onto the edges of the dough. Place the rest of the dough on top of the filling, pressing the edges down to seal them together, then cut a slit on top to vent the steam.
• Brush the top of the pies with more egg wash, and sprinkle with the everything bagel seasoning.
• Set the pan in the refrigerator to chill the pies while you preheat the oven.

Baker’s Note: At this point, you can refrigerate the pies overnight to bake them in the morning, if desired.

Bake

• Preheat the oven to 375 F, and position a rack in the center of the oven. Bake the pies for about 40-45 minutes, until the pastry is golden brown, flaky and crisp.
• Let cool for 10 minutes, then serve warm.

Recipe Variations

There are endless options for filling ideas in these cheesy ham and egg hand pies. Just keep in mind that if you add more ingredients, you may end up with more filling than you can fit into your pies. It doesn’t need to go to waste, though, just save it eat later.

• Cooked Ground Sausage (mild or spicy)
• Cooked Crumbled Bacon
• Fresh Herbs
• Cooked Diced Potatoes, Hash Browns or Tater Tots
• Diced Jalapenos
• Green Chiles
• Chopped Bell Peppers
• A Few Dashes of Hot Sauce

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Can I freeze the unbaked pies to bake later?

Yes. After assembling the pies, you can freeze them in an airtight container for up to 3-6 months. When you’re ready to bake them, you can bake them frozen, adding an additional 5-10 minutes to the bake time.

Do the leftover pies need to be refrigerated?

Yes. Any pies that aren’t eaten right away should be cooled completely, then stored in the refrigerator in an airtight container for up to 3 days.

How should I reheat leftover pies?

The best way to reheat your ham and egg hand pies is in the oven or a toaster oven. Place them on a baking sheet and bake them at 350 F for about 10-15 minutes, until heated through.

Will this recipe work with store bought pie dough?

Yes, it will.

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