Sausage, egg and cheese turnovers

For some reason I love cooking breakfast.  I was never a person to make breakfast, I was more of the dinner/dessert kind.  Ever since my 101 in 1001 list that has changed.  Here is another yummy breakfast!

Sausage, egg and cheese turnovers
1 tablespoon butter
1/4 cup finely onion
8 sausage patties
1/4 teaspoon salt
8 large eggs
4 ounces cream cheese, cut into chunks (at room temperature)
1 sheet packaged frozen puff pastry (thawed)

Preheat the oven to 400. In a large nonstick skillet, heat the butter over medium heat until melted, 3 to 4 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Add the sausage, salt and a few pinches pepper and cook until lightly golden, about 8 minutes. In a large bowl, beat 7 eggs. Add the beaten eggs to the sausage mixture and cook, stirring occasionally, until cooked but not dry, about 5 minutes. Transfer the sausage-egg mixture to a wide shallow bowl. Stir in the cream cheese until just combined. Let cool to room temperature. On a lightly floured surface, roll out the puff pastry to a 16-inch square. Cut into 4 equal squares. Divide the sausage-egg mixture evenly onto each square, just slightly off center. In a small bowl, beat the remaining egg with 1 tablespoon water. Brush the edges of each pastry square with the egg-water mixture and fold over to form 4 triangles, crimping the edges with the tines of a fork to seal. Brush the turnovers all over the tops and edges with the egg-water mixture. Transfer the turnovers to a baking sheet and bake until golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

*Recipe  from Everyday with Rachael Ray

{Morning breakfast for K-Turnovers with hash browns!}


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