Sausage Egg Turnovers

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These turnovers are just bursting with flavor and make a great addition to that quick on-the-run weekday breakfast or a lazy weekend family get-together.

  • Servings: 8
  • Cook: 17 minutes

Sausage Egg Turnovers

What you need

  • 1pkg.
    (12 oz.) Johnsonville® Vermont Maple Syrup Patties
  • 4
    eggs, beaten
  • 1Tbsp.
    milk
  • 1/4tsp.
    salt
  • 1/4tsp.
    ground mustard
  • 1/8tsp.
    pepper
  • 1tsp.
    butter
  • 1pkg.
    (16.3 oz.) large flaky biscuits, refrigerated
  • 8tsp.
    Thousand Island salad dressing
  • 4slices
    American cheese, halved

Preparation

  • 1
    In a skillet, cover and cook sausage patties over medium heat for 10 minutes or until browned and a meat thermometer reads 180°, turning occasionally.
  • 2
    Remove from the skillet and keep warm.
  • 3
    Combine the eggs, milk, salt, mustard and pepper.
  • 4
    In a small skillet, melt butter. Add the egg mixture. Cook and stir over medium heat until eggs are set.
  • 5
    Separate biscuits into eight pieces. On a lightly floured surface, roll each piece into a 6-in. circle.
  • 6
    On half of the circle, spread salad dressing to within 1/2 in. of edges.
  • 7
    Top with a sausage patty, 2 tablespoons egg mixture and 1/2 slice of cheese.
  • 8
    Fold dough over; seal edges with a fork.
  • 9
    Place on an ungreased baking sheet. Bake at 350°F for 14-17 minutes or until golden brown.

Sausage Egg Turnovers