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!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

Dice the red bell pepper, green bell pepper, and onion into small pieces. Mince the garlic.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Combine the scrambled eggs, cooked sausage, sautéed vegetables, and shredded cheddar cheese in a mixing bowl. Stir to combine.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Bake the empanadas in the preheated oven for 20 to 25 minutes, or until the crust is golden brown.

Step 12

Allow the empanadas to cool slightly before serving. Enjoy them warm!

Nutrition Facts

Serving size	1305 grams (1305.0g)

Amount per serving	% Daily Value*
Calories	3686

Total Fat 269.20g	345%
Saturated Fat 99.80g	499%
Polyunsaturated Fat 1.40g
Cholesterol 1379mg	460%
Sodium 6136mg	267%
Total Carbohydrate 222.10g	81%
Dietary Fiber 12.50g	45%
Total Sugars 16.10g
Protein 113.10g	226%

Vitamin D 253IU	1265%
Calcium 1134mg	87%
Iron 16mg	86%
Potassium 1393mg	30%

*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.

Source of Calories

Fat: 64.4%

Protein: 12.0%

Carbs: 23.6%