Traditional South American empanadas are filled with meat, hard-boiled eggs, olives, chicken, and other ingredients. These breakfast empanadas are filled with yummy, budget-friendly breakfast ingredients:
- Roasted potatoes
- Scrambled eggs
- Homemade sausage
I purchased empanada wrappers at a local Mexican grocery store. One package of 10 wrappers cost $2.89. All in all, each empanada cost about 85 cents. Not bad for a hearty, on-the-go breakfast!
Speaking of on-the-go breakfast, these empanadas can be frozen and reheated in the microwave for a quick breakfast. Once you’ve baked the empanadas, let them cool, package them individually, and place them in the freezer.
To assemble the empanadas, place a scoop of filling (recipe below) in the middle of the empanada wrapper. Fold over and seal the edges with a fork. Brush with egg wash, bake, and enjoy with your favorite salsa on the side. (My favorites are salsa aguacate and salsa norteña from El Burrito Mercado in St. Paul – YUM!)
Empanadas are fun and easy to make – and are completely customizable. They can be filled with all sorts of ingredients from ground beef to cheese to turkey to vegetables and everything in between.
Get the recipe: Leftover turkey empanadas with a roasted red pepper sauce
Breakfast Empanadas Recipe
Yield: 6 empanadas
Prep Time: 20 min
Cook Time: 40 min
Total Time: 60 min
- 1 large Russet potato, peeled and cut into small cubes
- 1 tablespoon olive oil
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 4 large eggs
- 3 tablespoons whole milk or cream
- 1/8 cup cooked breakfast sausage, crumbled
- 1/3 cup cheddar cheese, shredded
- Salt and pepper, to taste
- Hot sauce or salsa, to taste
- 6 empanada wrappers (5 inches across)
- 1 egg white, beaten
- Preheat oven to 375F. Toss potato cubes with olive oil and spices. Place on a baking sheet and bake for 20 to 25 minutes, until fork-tender and slightly browned on the outside. Remove from oven and set aside to cool. Increase oven temperature to 400F.
- Beat eggs with milk. Season with salt and pepper. Heat in a skillet and scramble the eggs (don't overcook!). Set aside to cool.
- Combine potatoes, onions, eggs, sausage, and cheese. Season with salt and pepper. Add a bit of hot sauce or your favorite salsa, if desired.
- Place empanada wrappers on clean kitchen countertop. Place 2 to 3 tablespoons of filling in the center of each empanada wrapper. Fold the wrapper over and secure the edges by pressing down with a fork. Continue until all the empanadas are prepared. Brush the outside with egg white.
- Bake empanadas for 18 to 20 minutes, or until golden brown. Serve with salsa on the side.