These sausage and leek breakfast turnovers are my new favorite breakfast recipe. They combine cheesy eggs with buttery puff pastry, mild sausage, and flavorful leeks. They are delicious, satisfying, and impressive.
I absolutely love a breakfast that can be made ahead and then popped in the oven in the morning (see: Hash brown and Chorizo Breakfast Casserole). These turnovers would be so fun to serve to guests. You could make them ahead, freeze them, and then pop them in the oven while pouring coffee or making mimosas. See the recipe notes for instructions for reheating and making ahead.
These turnovers are also great "to-go" breakfasts and can be picked up and turned into finger food while running out the door. They 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.
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.
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.
Sausage and Leek Breakfast Turnovers
- 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
- 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.
- 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.