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There’s something truly magical about waking up to the enticing aroma of freshly baked Breakfast Empanadas.
These half-moon shapes of little pockets of goodness are filled with some of your favorite breakfast foods!
With a flaky, golden crust that gives way to the mouthwatering aroma of crumbled breakfast sausage, perfectly seasoned breakfast potatoes, fluffy scrambled eggs, and a generous sprinkle of cheddar cheese, this empanadas recipe is your new breakfast goal!
One of the things I love most about this recipe is its simplicity. With just a handful of ingredients and 40 minutes of your time, you can whip up a batch of these delightful empanadas that will leave your family begging for more. And trust me; they will be begging.
The moment these golden beauties emerge from the oven, their aroma filling the kitchen, your family will gather around, salivating with anticipation!
Growing up in the heart of Texas in San Antonio, Breakfast Tacos are a daily staple, and these egg and sausage empanadas are similar to the breakfast tacos, except with empanada dough instead of tortillas.
As you can tell from my other recipes, including Potato and Chorizo Empanadas, Chicken Empanadas, and Vegetarian Empanadas, these tasty golden brown breakfast empanadas are one of our favorite Breakfast Recipes, along with Texas Jalapeño Sausage and Cheese Kolaches, and I hope will become one of your favorites too.
Table of Contents
What Are Empanadas
Empanadas are a popular pastry found in various cuisines around the world. They consist of a dough pocket filled with a variety of ingredients, such as meat, cheese, vegetables, or sweet fillings. The dough is folded over the egg filling, sealed, and then baked or fried until golden and crispy.
Empanadas are commonly enjoyed as a snack, appetizer, or even a main course, like these breakfast empanadas. They offer a portable and delicious way to enjoy a flavorful combination of ingredients in a half-moon-shaped, handheld pastry pie.
Taste and Texture
These Breakfast Empanadas with a golden, flaky crust offer a satisfying crunch, while the savory breakfast sausage and seasoned potatoes provide a flavorful and hearty filling. The fluffy scrambled eggs bring a creamy texture, complemented by the melted cheddar cheese that adds a rich and indulgent touch.
The combination of the flaky, crispy crust and creamy, savory filling is a delicious contrast, making each bite a perfect balance of flavor and texture. Overall, these Breakfast Empanadas offer a mouthwatering experience that will leave you craving them again and again.
Why You’ll Love Breakfast Empanadas
- Make Ahead – Make these egg and sausage empanadas ahead of time and reheat them in the morning for a delicious, on-the-go breakfast.
- Easy To Make – These are easy-to-make breakfast empanadas. In this recipe, I’m using store-bought empanada discs. However, if you want to make the recipe ahead of time, you can make homemade, made-from-scratch empanada dough.
- Hearty Breakfast – You won’t go away hungry with these empanadas. Filled with high-protein eggs, breakfast sausage, and cheese, they will keep you satisfied until lunch.
- Full of Flavor – These babies are loaded with flavor! The sausage, the seasoning, the jalapeños, and other ingredients provide tremendous flavor and spice.
One of the things I love most about this recipe is its simplicity. With just a handful of ingredients and 40 minutes of your time, you can whip up a batch of these delightful empanadas that will leave your family begging for more. And trust me; they will be begging. The moment these golden beauties emerge from the oven, their aroma filling the kitchen, your family will gather around, salivating with anticipation!
What You’ll Need
Equipment
The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.
- Non-stick skillet: A large non-stick skillet will be handy for cooking the breakfast sausage and scrambled eggs.
- Baking sheet: You’ll need a baking sheet to place the empanadas for baking in the oven. Line it with parchment paper to prevent sticking and for easy clean-up.
- Fork: A fork will be used to seal the empanada discs together and create those classic crimped edges.
- Whisk: You’ll need a whisk to mix the scrambled eggs and the egg wash for brushing over the empanadas before baking.
- Bowls: You’ll need a large bowl or mixing bowl for when you remove the sausage and potatoes from the skillet while you cook the eggs.
- Spatula or wooden spoon: For cooking sausage and eggs
- Brush: A pastry brush or a basting brush will come in handy for applying the egg wash onto the empanadas.
- Optional equipment: Air fryer: If you prefer to use an air fryer, you can use it to cook the empanadas instead of baking them in the oven.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Empanada Discs: You will need 20 empanada dough circles, also called an empanada wrapper, which can be purchased frozen, such as the Goya brand I use. Look for empanada discs that are made with quality ingredients and have a good texture when cooked. These discs serve as the base for the empanadas, providing a flaky and crispy crust. Alternatively, you can make homemade empanada dough, and then when you don’t want to use store-bought dough, then you can make your own empanada dough just the way you like it. Another option is to use puff pastry sheets if you already have those on hand.
Ground Breakfast Sausage: Choose a high-quality breakfast sausage that suits your taste preferences. Look for one with a good balance of seasoning and a flavorful blend of herbs and spices. The sausage adds savory flavor and a hint of spiciness to the filling.
Leftover Texas-Style Breakfast Potatoes: This recipe calls for half a portion of my Texas Style Breakfast Potatoes. If you don’t have leftovers, you can make a whole batch of the recipe or use frozen breakfast potatoes. The potatoes bring a hearty and comforting element to the filling, offering a satisfying texture and additional flavor.
Eggs: Choose fresh, high-quality eggs for the best flavor. Eggs add richness and a fluffy texture to the filling, providing a creamy and velvety component to each bite.
Shredded Cheddar Cheese: Opt for a good-quality cheddar cheese that melts well and has a robust flavor. The cheese adds a creamy and savory element to the empanadas, enhancing the overall taste and texture.
Fresh Cilantro or Green Onions: For a garnish, add chopped cilantro or sliced green onions on top. Another option is to add Pico De Gallo.
How To Make Breakfast Empanadas
Prep: Gather all of the ingredients needed to make this recipe, line a baking sheet with parchment paper, and preheat the oven.
Cook The Sausage and Potatoes: Cook the sausage in a large nonstick skillet and mix it with the leftover breakfast potatoes.
Cook The Eggs: Remove the sausage and potatoes from the skillet; set aside, and use the skillet to scramble eggs.
Assemble: Roll out each empanada disc slightly to soften the edges. Fill each disc with sausage and potatoes, eggs, and cheese. Fold each disc over onto itself and crimp edges with a fork. Place each empanada on the parchment-lined baking sheet.
Egg wash: Lightly brush each empanada with egg wash.
Bake: Bake empanadas in the preheated oven until golden brown.
Serve: Serve with your favorite toppings such as pico de gallo, salsa roja, or guacamole.
For more detailed recipe instructions, scroll down to the recipe card at the bottom of this article, just above the comments.
Recipe Tips
Don’t Overcook The Eggs – Since the eggs will be baked inside the empanada for another 15 to 20 minutes, be sure to cook them just until they are done, when they are no longer liquid and have formed curds.
Empanada Crust – If you don’t have Empanada discs and don’t feel like making your own empanada dough, then in a pinch, you can use puff pastry or a refrigerated pie crust.
Variations
- Bacon and Eggs Breakfast Empanadas – Instead of sausage, use bacon.
- Chorizo Breakfast Empanadas – Use Mexican chorizo instead of breakfast sausage.
- Vegetarian Breakfast Empanadas – Leave out the eggs and sausage and add Avocado, vegan eggs, vegan cheese, and potatoes.
What To Serve With Breakfast Empanadas
- Churro Muffins – Churro Muffins transform a sweet cinnamon Mexican dessert into bite-sized mini muffins.
- Refried Beans – You can pair the empanadas with Instant Pot refried beans for a Mexican breakfast or brunch.
- Pico De Gallo – Whenever tomatoes, onions, and jalapeños were added to eggs, the dish would have "A La Mexicana" added to the name. That’s why I love to serve Pico De Gallo with these empanadas!
FAQs
Q: Can I make the empanada dough from scratch?
A: Absolutely! While this recipe suggests using store-bought empanada discs for convenience, you can make the dough from scratch if you prefer. There are many homemade empanada dough recipes available online that you can try.
Q: Can I make these empanadas ahead of time?
A: Yes, you can make these empanadas ahead of time. Once baked, allow them to cool completely, then store them in an airtight container in the refrigerator. When ready to serve, reheat them in the oven or an air fryer until warmed through.
Q: Can I freeze these empanadas before baking?
A: Yes, you can freeze these empanadas before baking them. Once assembled, place the unbaked empanadas on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer-safe container or bag for long-term storage. When ready to bake, you can put the frozen empanadas directly into the preheated oven, adding a few extra minutes to the baking time.
Q: Can I customize the filling?
A: Absolutely! The beauty of empanadas is their versatility. Feel free to customize the filling according to your preferences. You can add ingredients like sautéed onions, bell peppers, diced ham, or even spinach to the filling mixture. Just ensure that any additional ingredients are cooked and seasoned before adding them to the empanadas.
Q: Can I make these empanadas with a different type of cheese?
A: Certainly! While the recipe calls for shredded cheddar cheese, you can experiment with different types of cheese based on your taste preferences. Mozzarella, Monterey Jack, or pepper jack cheese can be excellent alternatives that offer different flavors and melting characteristics.
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Recipe
Equipment
- 1 Non-stick skillet – A large non-stick skillet will be handy for cooking the breakfast sausage and scrambled eggs.
- 1 Baking Sheet – You'll need a baking sheet to place the empanadas for baking in the oven. Line it with parchment paper to prevent sticking and for easy clean-up.
- 1 Fork – A fork will be used to seal the empanada discs together and create those classic crimped edges.
- 1 whisk from Amazon.com (affiliate link) – You'll need a whisk to mix the scrambled eggs and the egg wash for brushing over the empanadas before baking.
- 1 mixing bowl – You'll need a large bowl or mixing bowl for when you remove the sausage and potatoes from the skillet while you cook the eggs.
- 1 Spatula – (Or Wooden Spoon) For cooking sausage and eggs
- 1 Brush – A pastry brush or a basting brush will come in handy for applying the egg wash to the empanadas.
- 1 Air Fryer – Optional equipment: If you prefer to use an air fryer, you can use it to cook the empanadas instead of baking them in the oven.
Ingredients
Empanadas
- 8 ounces ground breakfast sausage crumbled
- ½ recipe Leftover Texas Style Breakfast Potatoes
- 6 large eggs scrambled
- Salt and pepper to taste
- 8 ounces shredded cheddar cheese
- 20 each empanada discs thawed (I used Goya brand frozen empanada discs)
Egg Wash
- 1 large egg
- 1 tbsp water
Topping Suggestions
- Salsa Roja
- Pico de Gallo Salsa
- Guacamole
- Sour Cream
- Fresh cilantro
Instructions
Filling Preparation
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper (see notes)
- Crumble the sausage and cook it in a large non-stick skillet as directed on the package. Remove casings if needed
- Add leftover breakfast potatoes to the skillet and cook until heated through. Give this mixture a taste and season to your tastes. Remove from the skillet, being sure to leave any oil in the skillet, and set aside. Cover loosely with foil to keep warm.
- In the same non-stick skillet scramble the eggs in the sausage fat. Add a tablespoon of unsalted butter if the skillet is too dry. Taste and season to your liking. Remove the cooked eggs to a bowl for assembling the empanadas.
Assembly
- Working with one empanada disc at a time, roll the disc out slightly with a rolling pin as directed on the package, then add 1 tablespoon each of the sausage mixture, scrambled eggs, and shredded cheese to the middle of the disc.
- Fold dough over the filling and seal by pressing the top and bottom edges of the disc together with a fork.. Be sure no filling comes in contact with the very edge so you can have a tight seal. Place empanadas on a parchment covered baking sheet and continue to fill each disc in the same manner.
- Whisk 1 egg with 1 tbsp water and brush empanadas with the egg wash. Be careful to brush lightly and not drip a lot on the parchment paper. Be sure to cover the top side of the empanada, including the edge, with a light coating of egg wash.
Baking
- Place the baking sheet in the preheated oven and bake for 15-20 minutes or until golden brown. Ovens will vary, so add or reduce time as needed and take them out of the oven when browned to your liking.
Terry says
Hi Michele,
I think you have the nutritional info incorrect. The carbs are listed at only 2 carbs per empanada? There are 20 grams of carbs in the dough it’s self. Thanks for checking.
Michele says
Hi Terry,
Thanks for bringing this to my attention. Evidently, the nutrition calculator has difficulty calculating empanada discs. However, I fixed it. So it now shows 20g carbs.
Thanks,
Michele