These breakfast turnovers feature ham, egg, and cheese in a flaky crust. They are simple to put together and make for a great breakfast or brunch entree.
Savory flaky turnovers stuffed with eggs, cheese and ham are a perfect breakfast dish. Using refrigerated puff pastry, they come together really quickly and they make a statement. They are deliciously flaky and perfect for brunch!
It is definitely brunch season. With Easter and Mother’s Day barreling towards us it is a perfect time to dust off all of our favorite breakfast and brunch recipes.
Of course it is also a great time to come up with new favorites!
Just start off by making some just barely set scrambled eggs. They are going to get more cook time in the oven, so you want them to just be cooked enough to hold together.
Add some of your favorite cheese to the mix. I used a really yummy sharp white cheddar, but you can use whatever strikes your fancy.
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Some ham adds that salty savory flavor and a nice texture too. You could very easily toss in some of your favorite veggies as well.
I would just cook them a bit first to cut the moisture content. You don’t want to end up with a soggy bottom!
Arrange your ingredients in the center of your puff pastry and fold them up. It really doesn’t get much simpler.
Place your hand pies on a baking sheet lined with the parchment provided in the package and you are almost ready to go! Just give them a quick wash with egg yolk to help them get that super golden color and sprinkle with a bit more cheese.
After about 18 minutes in the oven, breakfast is served. It is flaky, cheesy and oh so good!
Ham Egg and Cheese Breakfast Turnovers
Ingredients
- ¼ cup chopped ham or canadian bacon
- 4 eggs divided
- 1 Tablespoon sour cream
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup grated cheddar or your favorite cheese
- 13 ounce puff pastry cold
- Chopped green onions optional
Instructions
- Preheat oven to 425°F.
- In a medium skillet, cook ¼ cup chopped ham or canadian bacon over medium heat until it is fragrant and lightly browned.
- Whisk together 3 eggs plus one egg white and 1 Tablespoon sour cream. Reserve the extra egg yolk for later.
- Pour eggs into skillet with ham and season with ¼ teaspoon salt and ¼ teaspoon ground black pepper. Cook until just barely set and remove from heat.
- Cut cold puff pastry into 6 squares and place on parchment lined baking sheet. Top with ⅙ of the egg and ham mixture and a couple of teaspoons of cheese. Sprinkle with chopped green onion if desired.
- Fold the corners of the puff pastry over the egg mixture and pinch them together to seal.
- Mix the egg yolk with a Tablespoon of water and brush over pastry. Sprinkle with a little additional cheese.
- Bake for 18-22 minutes or until golden and flaky. Serve immediately.
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Wow. Looks so good. I have yet to use puff pastry but would be more likely to use it out of the refrigerator than the freezer. Fun breakfast!
It makes things much easier!
Thank you so much!
These looks amazing! I am always looking for puff pastry ideas. I am from Central Illinois- just a few hours away from you! I enjoy your site.
How fun and hello there neighbor! Thank you so much!
What a perfect presentation. I would love to see these on my plate!
Fun and easy, a perfect combination!
These are going my Easter menu!
YAY! I hope you love them!
Hi Carlee, hope you bring this on over to Food on Friday: April! cheers from Carole's chatter
Thanks, Carole!