Breakfast Empanadas
Start your day with a burst of flavor by making these irresistible Breakfast Empanadas—an easy, handheld treat perfect for busy mornings or weekend brunches! Packed with fluffy scrambled eggs, savory breakfast sausage, sautéed bell peppers, onions, garlic, and melty cheddar cheese, this recipe delivers a delicious balance of textures and tastes in every bite. Encased in buttery, flaky pie crusts, these breakfast empanadas are baked to golden perfection, offering a crowd-pleasing dish that's both hearty and portable. With a simple prep process, customizable fillings, and just 45 minutes from start to finish, they’re a versatile option for meal prep, on-the-go snacking, or even as a fun breakfast-for-dinner idea. Serve them warm, and watch them disappear fast!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 8 ounces breakfast sausage
- 1 cup shredded cheddar cheese
- 0.5 piece red bell pepper
- 0.5 piece green bell pepper
- 0.5 piece yellow onion
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 pieces refrigerated pie crusts
- 2 tablespoons flour
- 2 tablespoons milk
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Dice the red bell pepper, green bell pepper, and onion into small pieces. Mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the diced vegetables and garlic. Sauté for 4 to 5 minutes until softened. Remove and set aside.
In the same skillet, cook the breakfast sausage over medium heat, breaking it into crumbles with a spatula, until fully cooked and browned. Drain any excess grease and set aside.
Whisk the eggs, milk, salt, and black pepper in a bowl. Pour the egg mixture into the skillet. Cook over low heat, stirring continuously, to make soft scrambled eggs. Remove the skillet from heat.
Combine the scrambled eggs, cooked sausage, sautéed vegetables, and shredded cheddar cheese in a mixing bowl. Stir to combine.
Lightly flour your work surface and roll out the refrigerated pie crusts. Using a 4-inch round cutter, cut out circles from the dough. Re-roll any scraps to make additional circles, aiming for 8 circles total.
Place about 2 tablespoons of the filling mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal.
Transfer the empanadas to the prepared baking sheet. Use a fork to gently poke a couple of small holes in the top of each empanada to allow steam to escape.
Optional: Beat 1 egg with a tablespoon of water to make an egg wash. Brush this over the tops of the empanadas for a golden finish.
Bake the empanadas in the preheated oven for 20 to 25 minutes, or until the crust is golden brown.
Allow the empanadas to cool slightly before serving. Enjoy them warm!
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.4 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 139 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
