Breakfast Empanadas

"Flaky, golden pastry filled with a hearty mix of scrambled eggs, crispy bacon, and melted cheese. Perfect for a quick, delicious breakfast on the go!"

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Yield
Serves 8

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Ingredients

For the Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup cold unsalted butter, cubed
• 1/3 cup cold water (adjust as needed)
• 1 egg, beaten (for egg wash)

For the Filling:

• 6 large eggs, beaten
• 1/4 cup milk
• 6 slices of bacon, cooked and crumbled (or 1/2 cup cooked sausage)
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell peppers (optional)
• 1/4 cup chopped green onions (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter

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Instructions

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Step 1: Make the Dough

1. In a large bowl, combine the flour, salt, and sugar.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing until the dough comes together.
4. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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Step 2: Prepare the Filling

1. In a bowl, whisk the eggs, milk, salt, and pepper.
2. Melt the butter in a skillet over medium heat, then add the egg mixture. Cook gently, stirring until the eggs are softly scrambled.
3. Stir in the crumbled bacon (or sausage), cheese, bell peppers, and green onions. Remove from heat and let cool.

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Step 3: Assemble the Empanadas

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into 6-inch circles using a cutter or a bowl as a guide.
3. Place 2-3 tablespoons of the filling in the center of each circle.
4. Fold the dough over to form a half-moon shape and press the edges together. Crimp with a fork to seal.
5. Brush the tops with the beaten egg for a golden finish.

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Step 4: Bake the Empanadas

1. Place the empanadas on the prepared baking sheet.
2. Bake for 20–25 minutes, or until golden brown and crispy.

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Step 5: Serve
Let the empanadas cool slightly before serving. Enjoy with salsa, guacamole, or sour cream on the side.

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Kitchen Tips

• Make-Ahead: The dough and filling can be prepared a day in advance and stored in the refrigerator.
• Freezing Option: Freeze unbaked empanadas for up to 3 months. Bake directly from frozen, adding 5–7 minutes to the cooking time.
• Customize: Add spinach, mushrooms, or any favorite breakfast ingredients to the filling for variety.

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Nutritional Information (Per Empanada)
Calories, 310 | Protein, 11g | Carbohydrates, 22g | Fiber, 1g | Net Carbohydrates, 21g | Fat, 20g | Saturated Fat, 9g | Cholesterol, 140mg | Sodium, 450mg | Sugars, 1g | Glycemic Index, Medium

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Enjoy these hearty, portable breakfast empanadas for a flavorful and filling start to your day!