Breakfast Empanadas
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Breakfast Empanadas
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Filled with sausage, potatoes, eggs, and melty cheese, these breakfast empanadas will be your new favorite on-the-go breakfast!
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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
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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.
Equipments used:
Notes
- If I don’t have leftover Texas Style Breakfast Potatoes, I make a whole batch of the recipe and purchase 16 ounces of sausage. I cook the entire 16 ounces of sausage, mix it with the potatoes and then freeze half of it to have on hand to make these breakfast empanadas again another day. If using a convection oven, preheat to 375 degrees F and bake for 12-15 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. Air fryer instructions: Place assembled empanadas in a single layer in the air fryer basket. Air fry at 400 degrees F for 8-10 minutes until golden brown. Repeat with remaining empanadas until all are cooked.
Nutrition Information
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Calories
129kcal
(6%)
Carbohydrates
20g
(7%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
83mg
(28%)
Sodium
256mg
(11%)
Potassium
62mg
(2%)
Fiber
0.2g
(1%)
Sugar
0.1g
(0%)
Vitamin A
215IU
(4%)
Vitamin C
1mg
(1%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20empanadas
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 83mg | 28% |
| Sodium | 256mg | 11% |
| Potassium | 62mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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