Sausage and Egg Breakfast Turnovers

These Sausage and Egg Breakfast Turnovers are ideal for those on-the-go mornings. Assemble them in advance and bake fresh for a delicious start to any day.

Sausage and Egg Breakfast Turnovers

These breakfast turnovers are stuffed with scrambled eggs, sausage and plenty of gooey cheese. They're terrific for breakfast on the go, certain to have your least enthusiastic breakfast eaters coming back for more.  The sky is the limit with turnovers, they can be made with sweet or savory fillings like this breakfast version. A sweet example would be these irresistible caramel apple hand pies a favorite with kids of all ages.

Helpful Tips for Making Breakfast Turnovers

• To make a 6-inch pastry round, I used a cereal bowl. I used the tip of a sharp knife to cut into rounds. While I have quite an assortment of cookie cutters, sometimes cooking calls for improvising. The cereal bowl worked like a charm.
• If you need to make these in advance, after baking let them cool completely before you wrap them and tuck them away in the fridge. This will prevent the crust from becoming soggy.
• This recipe utilizes the combination of sausage, eggs and cheese. You could certainly use bacon, cubed ham or even a vegetable medley of peppers, onion and mushrooms for a vegetarian variation.
• If you'd like to add a little kick, substitute pepper-jack cheese for the cheddar.
• These hand pies can be baked and frozen, then reheated in a 325°F oven to crisp and heat through.

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Helpful Kitchen Items:

• Silicone Pastry Mat
• Baking Sheets
• Skillet
• 6 inch Pastry Cutter

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Sausage and Egg Breakfast Turnovers

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Breakfast, brunch

Cuisine: American

Keyword: breakfast-turnover-recipes, sausage-and-eggs, sausage-egg-breakfast-turnovers

Servings: 8 turnovers

Author: Melissa Sperka

Ingredients

• 1 14 oz box refrigerated pie crusts
• 6 oz breakfast sausage cooked and crumbled
• 5 large eggs
• 2 Tbsp cream or half & half
• 1 tsp chopped fresh chives
• Seasoned salt and black pepper to taste
• 1 ½ cup any variety shredded cheese Colby jack, cheddar, pepper jack (your favorite)
• 1 large egg beaten with 1 tsp water for egg wash

Instructions

• Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
• On a lightly floured non-stick surface use a rolling pin to roll the pie crust thinner, large enough to fit 3 circles. Trace the outline of a 6-inch bowl with a sharp knife. Re-roll the scraps and form a 4th round. Repeat with both pie crusts.
• Whisk together the eggs, cream seasoned salt, black pepper and chives. Pour into a non stick skillet and soft scramble.
• Place shredded cheese in the middle of each round. Top with scrambled egg, cooked sausage and more cheese.
• Brush the edges with the beaten egg wash then fold over and seal. Use a fork to press the edges together. Place onto the parchment paper lined baking sheets.
• Brush the turnovers with egg wash on all sides and cut slits in the middle of each using a sharp knife.
• Bake for 18-20 minutes until golden. Serve immediately.

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