Sausage and Egg Breakfast Turnovers

Ingredients

• 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)

Instructions

1. 1

   Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.

2. 2

   On a lightly floured surface use a rolling pin to roll the pie crust thinner, large enough to fit three 6-inch 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.

3. 3

   Egg Filling: Whisk together 5 eggs, cream, seasoned salt, black pepper and chives. Pour eggs into a non stick skillet and soft scramble over medium heat.

4. 4

   Assemble: Place 1/2 shredded cheese in the middle of each round. Top with scrambled egg, cooked sausage and remaining shredded cheese.

5. 5

   Brush the edges of the pastry rounds with the egg wash then fold over. Use the tines of a fork to seal the edges. Transfer to parchment paper lined sheet pan.

6. 6

   Brush the turnovers with egg wash on all sides and cut one or two slits in the center of each using a sharp knife.

7. 7

   Place into the oven to bake for 18-20 minutes until golden. Serve immediately.