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Sausage and Egg Breakfast Turnovers

Sausage and Egg Breakfast Turnovers

Course Breakfast, brunch
Cuisine American
Keyword breakfast-turnover-recipes, sausage-and-eggs, sausage-egg-breakfast-turnovers
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 turnovers
Calories 398kcal
Author Melissa Sperka


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


  • 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. Set aside.
  • To prepare the filling: Whisk together 5 eggs, cream, seasoned salt, black pepper and chives. Pour into a non stick skillet and soft scramble.
  • To assemble: Place 1/2 shredded cheese in the middle of each round. Top with scrambled egg, cooked sausage and remaining shredded cheese.
  • Brush the edges of the pastry rounds with the beaten egg wash then fold over. Use the tines of a fork to seal the edges. Place onto the parchment paper lined baking sheets.
  • Brush the turnovers with egg wash on all sides and cut one or two slits in the center of each using a sharp knife.
  • Place into the oven to bake for 18-20 minutes until golden. Serve immediately.


Serving: 1serving | Calories: 398kcal | Carbohydrates: 27g | Protein: 13g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 584mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 1mg