Breakfast Hand Pies
Makes 8
1 tablespoon unsalted butter
4 large eggs, divided
1½ tablespoons heavy whipping cream, divided
⅛ teaspoon Cajun seasoning
⅓ cup diced cooked andouille sausage
⅓ cup shredded Cheddar cheese
2 tablespoons sliced green onion
1 (14.1-ounce) package refrigerated piecrusts
1. Preheat oven to 375°. Line a large baking sheet with parchment paper.
2. In a large nonstick skillet, melt butter over medium-low heat.
3. In a large bowl, whisk together 3 eggs, 1 tablespoon cream, and Cajun seasoning. Add egg mixture to skillet; cook, gently stirring and scraping bottom and sides of skillet with a rubber spatula, just until large soft curds form. (Do not overcook.) Remove from heat, and gently stir in sausage, cheese, and green onion.
On a lightly floured surface, unroll piecrusts. Using a 5-inch round cutter, cut 3 rounds from each piecrust, rerolling scraps once for
