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!

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Servings: 20 empanadas

Calories: 129 kcal

Course: Appetizer

Cuisine: American, Mexican

Ingredients

Empanadas

8 ounces breakfast sausage crumbled, ground
½ recipe potatoes Texas style, leftover, breakfast
6 large egg scrambled
salt to taste
black pepper to taste
8 ounces cheddar cheese shredded
20 each empanada discs thawed (I used Goya brand frozen empanada discs)

Egg Wash

1 egg large
1 tbsp water

Topping Suggestions

Salsa roja
pico de gallo salsa
guacamole
sour cream
cilantro fresh

Instructions

Filling Preparation

Cup of Yum

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.

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

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%)

Nutrition Facts

Serving: 20 empanadas

Amount Per Serving

Calories 129

% 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.