These savory Sausage Breakfast Turnovers are loaded with leeks, Italian sausage, eggs, and cheese and are baked in flaky puff pastry dough. They are a delicious and great prep-ahead and freezer-friendly breakfast!
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Why you'll love this recipe
- These turnovers are a great "to-go" breakfasts and can be picked up and turned into finger food while running out the door.
- These puff pastry turnovers are great to make ahead and then reheated on busy weekday mornings. If you are making them for just a few people, I recommend still making a full batch and freezing extras because they are so great to have on hand!
- They combine cheesy eggs with buttery puff pastry, mild sausage, and flavorful leeks. They are delicious, satisfying, and impressive.
Variations
The filling on these can easily be swapped out with your favorite scramble ingredients. Diced ham would be delicious if you don't care for sausage. Alternatively, you could saute diced peppers and onions to make vegetarian.
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Prep ahead tips
- To make ahead, wrap the puff pastry but wait to egg wash and bake them. Place them on a baking sheet and put them in the freezer. Once frozen, they can be stored in the freezer in an airtight container for a month. When ready to eat, complete the last two steps and bake for 30-35 minutes.
- To reheat already baked pastries, place them in an airtight container and refrigerate for up to 3 days or freeze for up to a month. Bake at 325 degrees until the center is heated through (15-20 minutes if refrigerated or 25-30 minutes if frozen).
Expert Tips
- Leeks have a lot of sand in them. Be sure to thoroughly clean before using by submerging sliced leeks in a bowl of cold water.
- Be sure to defrost the puff pastry for at least 30 minutes before rolling it out. It is impossible to work with if it is still frozen, but will stick if you defrost it for too long. If it starts sticking, place it in the refrigerator for a few minutes.
More savory breakfast recipes you'll love
If you make these sausage and leek breakfast turnovers, I would love to know what you think in the comments below! And if you take photos, be sure to tag me @ccs_table. I hope you enjoy these at your next breakfast or brunch party!
📖 Recipe
Sausage Breakfast Turnovers
These savory Sausage Breakfast Turnovers are loaded with leeks, Italian sausage, eggs, and cheese and are baked in flaky puff pastry dough and are a great prep-ahead breakfast!
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Servings: 8 servings
Ingredients
- 1 leek finely sliced and cleaned
- ½ lb mild ground sausage
- 7 eggs divided
- 1 tablespoon butter
- ¼ teaspoon Kosher salt
- 1 pinch freshly cracked black pepper
- 2 oz medium cheddar or pepper jack cheese shredded
- 2 puff pastry sheets defrosted
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Heat a large non-stick skillet on medium-high heat. Add the leeks and breakfast sausage and use a large spoon to break up the sausage into crumbles. Cook until sausage is cooked and no longer pink, about 7 minutes. Transfer to a plate and drain excess grease.
- Turn heat down to low and let the pan reduce in temperature. Meanwhile, beat 6 eggs. Add the butter to the pan to melt. Once butter is melted, add the beaten eggs and continually stir until soft scrambled, about 5 minutes (stop cooking when eggs have just come together). Turn off the heat.
- Add the salt, pepper, sausage, leeks, and cheese to the eggs and stir to combine.
- Roll out the puff pastry sheets and cut into 4 squares per sheet (8 total). Place a large spoonful of egg mixture onto each square. Fold each square diagonally and seal the edges by pressing a fork all along the outside of each.
- Make an egg wash by beating together 1 egg and a splash of water. Brush on each turnover. Poke the center with a fork to allow steam to escape. Place each turnover on a baking sheet 4 inches apart from another.
- Bake turnovers for 20-25 minutes, or until golden brown. Serve immediately.
Notes
- To make ahead, complete the first 5 steps (stop before egg wash). Place them on a baking sheet and put them in the freezer. Once frozen, they can be stored in the freezer in an airtight container for a month. When ready to eat, complete the last two steps and bake for 30-35 minutes.
- To reheat already baked pastries, place them in an airtight container and refrigerate for up to 3 days or freeze for up to a month. Bake at 325 degrees until the center is heated through (15-20 minutes if refrigerated or 25-30 minutes if frozen).
- Leeks have a lot of sand in them. Be sure to thoroughly clean before using by submerging sliced leeks in a bowl of cold water.
- Be sure to defrost the puff pastry for at least 30 minutes before rolling it out. It is impossible to work with if it is still frozen, but will stick if you defrost it for too long. If it starts sticking, place it in the refrigerator for a few minutes.
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Tried this recipe?Please consider leaving a review! It means the world to me!
Alison says
These turnovers are so delicious and easy to make! I made a double batch for my family. The frozen leftovers are so convenient for a busy weekday lunch or lazy weekend breakfast.
Caitlin from CC's Table says
Oh you made my day! Thank you so much! I'm so happy to hear you love them 🙂