60 | SignatureMT
SAUSAGE AND EGG BREAKFAST
TURNOVERS
Serves: 8
INGREDIENTS
• 1 (14 oz) box refrigerated pie crusts or 1 batch
homemade crust
• 6 oz breakfast sausage, cooked and crumbled
• 5 large eggs
• 2 tablespoon cream or half & half
• 1 teaspoon chopped fresh chives
• salt and black pepper to taste
• 1½ cup or your favorite shredded cheese
(Colby jack, cheddar, pepper jack, etc.)
• 1 large egg beaten with 1 tsp water
DIRECTIONS
1. Preheat the oven to 350°F. Line two baking sheets with
parchment paper. Set aside.
2. On a lightly floured non-stick surface, use a rolling pin;
roll out a thin pie crust, 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.
3. Whisk together eggs, cream, salt, black pepper and chives.
Pour into a non stick skillet and soft scramble.
4. Place shredded cheese in the middle of each round. Top
with scrambled egg, cooked sausage and more cheese.
5. 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.
6. Brush the turnovers with egg wash on all sides and cut
slits in the middle of each using a sharp knife.
7. Bake for 18-20 minutes until golden. Serve immediately.
