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    TaraTeaspoon » Recipes » Breakfast + Brunch

    Make A Family Breakfast Turnover

    Published: May 30, 2017 · Updated: Sep 22, 2020 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

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    Make a family Breakfast Turnover for Sunday morning. It's filled with ham, eggs, cheese and earthy mushrooms, wrapped in flakey puff pastry.


    I say anything wrapped in puff pastry wins. And when it's breakfast, it's even better. All the things you love in one giant turnover, makes a delicious family-style brunch dish everyone will devour.

    Breakfast Turnover cut into on a board

    I wanted a flavorful, savory turnover that had all the elements you'd love in a great omelet. I sautéed mushrooms and added thyme leaves. I used Fontina cheese for a stout kick and salty Black Forest ham to round out the egg combo.

    Wrapping all of this in puff pastry turns it into an adult pop tart! Haha. But giant-sized, so you get to share! Using premade puff pastry makes this process a cinch. Just a couple of turns with the rolling pin gets the square to the perfect size. And it's simple to fill: layer on your toppings, fold over and seal the edges.

    Make this tasty Breakfast Turnover with other combos and flavors of veggies and cheese. It's delicious any way you slice it!

    Fontina cheese heralds from Italy, and there are Swedish and Danish versions. It's a rich, pungent, almost mushroomy-tasting cheese that melts like a dream. It pairs well with my additions of mushrooms and thyme.

    You can play around with other combos for this giant breakfast turnover. Use other cheeses, veggies, and even sausage (or no meat at all!). It's a great technique for making a delicious brunch dish!

    Breakfast Turnover cut into on a board fruit in background

    📖 Recipe

    Breakfast Turnover cut into on a board

    Breakfast Turnover

    Tara Teaspoon
    Play around with your own combos for the filling - try different cheeses, vegetables and herbs.
    4.34 from 3 votes
    Print Recipe Pin Recipe
    Work Time 25 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 16 minutes mins
    Course Breakfast
    Servings 6 servings

    Ingredients
      

    • 2 tablespoon olive oil
    • 2 cups (6 oz) sliced mushrooms
    • ½ teaspoon kosher salt
    • 1 teaspoon fresh thyme leaves or ½ teaspoon dry
    • 1 cup (4 oz) grated Fontina cheese
    • 2 large eggs
    • ⅛ teaspoon ground black pepper
    • 1 sheet from 1 box (14 oz puff pastry, thawed if frozen)
    • 4 oz sliced Black Forest ham

    Instructions
     

    • Heat oven to 375°F with rack in lower third. Line a baking sheet with parchment
    • In a medium skillet, heat olive oil; add mushrooms and sauté until golden. Add ¼ teaspoon salt and thyme and set aside.
    • In a bowl, mix together the cheese, 1 egg ¼ teaspoon salt and pepper. Roll pastry on a floured surface into an 11-by-11-inch square and place on prepared baking sheet. Place a layer of ham on one half of the dough, leaving a 1-inch border of pastry. Add mushrooms, egg mixture and another layer of ham.
    • Lightly beat remaining egg and brush border of pastry. Fold dough over filling and press to seal edges. Chill 20 min or freeze for 10 min.
    • Trim edges and brush entire pastry with beaten egg. Cut 3 vents on top of pastry. Bake, rotating once, until crust is golden brown and puffed, 35 to 40 min. Transfer turnover on parchment to rack and cool 10 to 15 min. Serve warm or at room temperature.

    Notes

    Make this tasty Breakfast Turnover with other combos and flavors of veggies and cheese.

    Nutrition

    Calories: 355kcalFat: 26.5g
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    I found some other great breakfast recipes from my site and around the web that you might like!

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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Teaspoon. Photographs by Yunkee Kim. Prop styling by Megan Hedgepeth. Food Styling Annie Disrude. Originally published 3/09 in LHJ.

    Comments

      4.34 from 3 votes (2 ratings without comment)

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    1. Mary Bench says

      July 17, 2018 at 11:03 pm

      Such a great breakfast for a crowd! Lovely!

      Reply
    2. Missy says

      October 06, 2020 at 4:22 pm

      Are you able to freeze these unbaked and bake later?

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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