Southwest Egg Hand Pies
These savory breakfast pastries are full of delicious southwest flavors. They make an easy hand-held meal that can be eaten on the go. Sure to be a family favorite.
Prep
Cook
| Category: | Breakfast |
| Seasons | |
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Ingredients
Ingredients
| 5 Oakdell Omega-3 Brown Eggs |
| 2 tbsp milk |
| 1 tsp salt |
| 1/2 tsp pepper |
| 1 cup canned black beans |
| 1 cup canned diced potatoes |
| 1 can (11 oz) mexicorn or corn |
| 1 cup salsa |
| 2 cups cheddar cheese |
| 1 box (14.1 oz) refrigerated pie crusts |
| 1 tsp water |
Southwest Egg Hand Pies Directions
- Preheat oven to 400 degrees F. Spray baking sheet with non-stick cooking spray. In a medium bowl, whisk together 4 eggs, milk, salt, and pepper. Set aside.
- In a large skillet, warm beans, potatoes, and corn over medium-high heat. Stir in salsa, and salt and pepper to taste. Push mixture to one side of the pan to make room to cook eggs in pan. Add eggs to cleared side of pan and scramble until cooked through; about 3-4 minutes. Combine eggs with bean mixture and top with cheese. Remove from heat.
- Lightly flour countertop, unroll pie crusts. Using a pizza cutter, cut into quarters to form 8 triangles. Cover ½ of each triangle with ½ cup of bean mixture. Fold dough over and wet edges with water. Press with a fork to seal the edges.
- In a small bowl whisk together remaining egg and 1 teaspoon of water to make egg wash. Brush the tops of each hand pie and bake for 20-25 minutes or until browned.
