Menu

Breakfast Hand Pie

<p>Layers of crisp, flaky dough swathe a filling of fluffy scrambled eggs, smoky bacon, and vibrant green peppers for this paleo friendly Breakfast Hand Pie. Brushed with buttery ghee and baked to a golden finish, this savory morning starter can be enjoyed at home or on the go.</p>
10 Servings Recipe By

Ingredients

  • 1 1/4 cups Almond Flour
  • 1 cup Tapioca Flour
  • 1 teaspoon Sea Salt #1
  • 1 individual Egg #1
  • 1/3 cups Arrowroot
  • 1/4 cups Lard/Shortening, Palm
  • 1/4 teaspoons Garlic Powder
  • 4 tablespoons Water, Cold
  • 5 individual Eggs #2
  • 1/2 cups Almond Milk, Plain, Unsweetened
  • 1/2 teaspoons Sea Salt #2
  • 1/2 teaspoons Black Pepper
  • 2 teaspoons Bacon Fat
  • 1/2 cups dice Onion
  • 1/2 cups dice Bell Pepper, Green
  • 1 cup cook and dice Bacon
  • 1 tablespoon Coconut Oil
  • 1/2 tablespoons Ghee

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 hand pie
  • 375 Calories
  • 29g Total Fat
  • 10g Sat Fat
  • 0g Trans Fat
  • 155mg Cholesterol
  • 514mg Sodium
  • 19g Total Carb
  • 2g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a food processor combine almond flour, tapioca flour, sea salt #1, egg #1, arrowroot powder, palm shortening and garlic powder. Pulse to combine.
  2. With processor running slowly add cold water until dough forms.
  3. Refrigerate until ready to use.
  4. In a bowl beat together eggs #2, almond milk, sea salt #2 and pepper.
  5. Heat bacon grease in a skillet. Cook onion and green peppers until tender.
  6. Add egg mixture and cooked bacon to veggies and scramble.
  7. Roll dough out on a floured surface to 1/8- 1/4 inch thickness, approximately an 18 inch circle.
  8. Use a biscuit cutter or the top of a glass to cut out indicated number of biscuits.
  9. Grease muffin tins with coconut oil.
  10. Press half the circles into muffin tins.
  11. Divide egg mixture evenly among muffin tins.
  12. Top with remaining dough circles, pressing to seal.
  13. Using the edge of a knife, cut a small "x" on the top of each pie.
  14. Brush with ghee.
  15. Bake at 350 for 12-14 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a food processor combine almond flour, tapioca flour, sea salt #1, egg #1, arrowroot powder, palm shortening and garlic powder. Pulse to combine.
  2. With processor running slowly add cold water until dough forms.
  3. Refrigerate until ready to use.
  4. In a bowl beat together eggs #2, almond milk, sea salt #2 and pepper.
  5. Heat bacon grease in a skillet. Cook onion and green peppers until tender.
  6. Add egg mixture and cooked bacon to veggies and scramble.
  7. Roll dough out on a floured surface to 1/8- 1/4 inch thickness, approximately an 18 inch circle.
  8. Use a biscuit cutter or the top of a glass to cut out indicated number of biscuits.
  9. Grease muffin tins with coconut oil.
  10. Press half the circles into muffin tins.
  11. Divide egg mixture evenly among muffin tins.
  12. Top with remaining dough circles, pressing to seal.
  13. Using the edge of a knife, cut a small "x" on the top of each pie.
  14. Brush with ghee.
  15. Bake at 350 for 12-14 minutes.
  16. Cool completely.
  17. Wrap each hand pie in wax paper and place into gallon freezer bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Microwave 1.5-2 minutes until middle is heated through.
  3. Enjoy at home or on-the-go!

© 2024