Sausage and Egg Breakfast Turnovers

Start your morning with these easy Sausage and Egg Breakfast Turnovers, a flaky, golden breakfast packed with savory sausage, fluffy eggs, and melted cheese. Perfect for busy weekdays, holiday mornings, or weekend brunch, these make-ahead breakfast turnovers can be assembled in advance and baked fresh when you’re ready to eat. They’re a family-favorite recipe that’s portable, freezer-friendly, and guaranteed to make mornings a little easier.

Easy Sausage and Egg Breakfast Turnovers Recipe

These hearty breakfast turnovers are stuffed with fluffy scrambled eggs, savory breakfast sausage, and plenty of gooey sharp cheddar cheese, all wrapped in a flaky, golden crust. They’re the perfect grab-and-go breakfast for busy mornings and are guaranteed to win over even the pickiest breakfast eaters. Whether you’re feeding a hungry family before school or serving a crowd for weekend brunch, these handheld breakfast pastries are always a hit.

One of the best things about turnovers is just how versatile they are. You can fill them with almost anything, from hearty savory combinations like this sausage, egg, and cheese version to sweet fruit-filled treats. If you’re craving something on the sweeter side, be sure to try my Caramel Apple Hand Pies and Glazed Caramel Apple Turnovers using puff pastry. Filled with warm cinnamon-spiced apples and rich caramel, they’re an irresistible dessert or afternoon snack that’s loved by kids and adults alike.

Key ingredients you’ll need to make easy Sausage and Egg Turnovers: (Scroll down for full printable recipe card and quantities.)

• Pastry Dough – You’ll need one box refrigerated pie crusts (i.e. Pillsbury or a similar store brand).
• Pork – Breakfast sausage for a savory flavor.
• Whole Eggs – Large eggs whipped with heavy cream or half and half for a creamy texture.
• Spices – Simple salt and black pepper.
• Fresh Herbs and Onion – Fresh chives and green onions and breakfast sausage.

How to Make Sausage and Egg Breakfast Turnovers

• Trim Pastry – Turn pie crusts out onto a lightly floured surface and roll thinner, large enough to fit three 6-inch 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. Set aside.
• Make the Egg Mixture – Whisk together eggs, cream, seasoned salt, black pepper and chives. Pour eggs into a non stick skillet and scramble the egg mixture over medium heat.
• Assemble the Turnovers – On each pastry round sprinkle shredded cheese down the middle.Top with scrambled egg, cooked sausage and remaining shredded cheese.
• Seal Edge with Egg Wash – Brush the edges of the pastry rounds with the egg wash then fold over to seal. Use the tines of a fork to seal the edges. Transfer to pan and brush tops with egg mixture.
• Oven – Place baking sheet into the preheated oven and bake per the baking time in the recipe until golden brown.

Kitchen Equipment to Make Sausage Egg Breakfast Turnovers

• Large baking sheet pan lined with a silicone mat or parchment paper.
• Medium bowl to whisk the egg mixture plus a small bowl to make the egg wash.
• Balloon whisk.
• Cheese grater.
• Measuring cups and measuring spoons.
• Skillet.
• Pastry brush.

Recipe Variations, Tips and Substitutions

• Use a Cereal Bowl to Outline the Pastry Rounds – To make a 6-inch pastry round, I use a cereal bowl and traced the outline using the tip of a sharp knife to cut each into even rounds. While I have quite an assortment of cookie cutters, sometimes cooking calls for improvising. The cereal bowl worked like a charm. If you have a cookie cutter that size, by all means use it.
• Protein – This recipe utilizes the combination of sausage, eggs and cheese. You could also use bacon, leftover ham or a vegetarian option using a vegetable medley of peppers, onion and mushrooms for texture.
• Cheese – If you’d like to add a little kick, substitute pepper-jack cheese for the cheddar cheese. You could also use swiss, monterey jack cheese or any flavor of cheese that you have readily on hand.
• Heavy Cream – You can use sour cream in place of heavy cream for the scrambled eggs for a tangy flavor and fluffy texture. 

Storage and Leftovers

• Make-Ahead Tip – 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. Store chilled in the refrigerator for up to 3 days.
• Storing Before Baking Turnovers – You can also fully assemble the turnovers and place them into an airtight container and into the refrigerator overnight. Layer with wax paper if stacking. When assembling in advance, wait to brush them with egg wash just before baking.
• Freezer – These hand pies can be baked and frozen, then reheated in a 350°F oven to crisp the pie crust and heat through.
• Reheating – You can reheat Sausage and Egg Breakfast turnovers in an air fryer, in the microwave or in a preheated 350°F oven until heated through.

More East Breakfast Recipes to Make

• Stuffed Ham Egg and Cheese Biscuits make a tasty breakfast on the run.
• Make these Cream Cheese Danish using frozen puff pastry.
• Make your own homemade Breakfast Sausage.
• Serve these Crepes with fresh fruit and a drizzle of chocolate syrup for brunch or desert.
• These Cheese Rolls are a savory bread made and rolled up like cinnamon rolls.
• Banana Chocolate Chip Muffins with a cup of tea or coffee will kick start your day.
• Easy Breakfast Egg Muffins for meal prep and busy mornings.
• Greek Yogurt Waffles from Recipe Girl.

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Helpful Kitchen Items:

• Sheet Pan
• Cheese Grater
• Kitchen Utensils
• Mixing Bowls