Sausage and Egg Breakfast Turnovers

Course Breakfast, brunch

Cuisine American

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

Prep Time 20

Cook Time 20

Total Time 40

Servings 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.