Sausage and Egg Breakfast Turnovers

• Meat

  • 6 oz Breakfast sausage, cooked and crumbled

• Produce

  • 1 tsp Chives, Fresh

• Refrigerated

  • 1 Egg beaten with, large
  • 5 Eggs, large

• Baking & Spices

  • 1 Seasoned salt and black pepper

• Bread & Baked Goods

  • 1 (14 oz box Pie crusts, refrigerated

• Dairy

  • 2 tbsp Cream or half & half
  • 1 1/2 cup Variety shredded cheese

Found on melissassouthernstylekitchen.com

Description

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
• 1½ cup any variety shredded cheese, Colby jack, cheddar, pepper jack (your favorite)
• 1 large egg beaten with 1 tsp water

Directions

• 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.