These Savory Turnovers are going to turn into your favorite brunch item. Flaky puff pastry filled with tender scrambled eggs, breakfast sausage and shredded sharp cheddar.
Servings 8 servings
- Nonstick spray
- 2 sheets frozen puff pastry, thawed
- 5 large eggs, divided
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 lb. breakfast sausage
- 1 cup shredded sharp cheddar cheese
Preheat oven to 400 degrees F. Cut each sheet of puff pastry dough into 4 equal squares so you end up with 8 squares. Spray a large baking sheet with nonstick spray and place the puff pastry on it. Set aside.
Heat a skillet over medium heat. Add 4 eggs, kosher salt and pepper to a bowl and whisk well. Spray skillet with nonstick spray and add eggs. Scramble then remove from heat.
Heat another skillet over medium heat. Add sausage and cook until crispy and browned.
Divide eggs evenly between the puff pastry dough, placing in a corner. Leave a 1/2-inch border so you can seal them. Divide sausage and cheese evenly. Fold over dough to form a triangle. Crimp edges closed with a fork.
Whisk last egg in a bowl and brush over the turnovers. Bake for 15 minutes, until golden and flaky.