When mornings feel rushed and fast food tempts, I find solace in these delightful Breakfast Empanadas. Imagine the enticing aroma of buttery, flaky dough baking in the oven, enveloping a warm, savory filling of chorizo, potatoes, and fluffy scrambled eggs. Each bite offers a perfect crunch followed by a burst of flavor that can make any mundane morning feel extraordinary.
What I love most about these empanadas is their versatility. You can customize the filling to your liking—whether you want to throw in some veggies for a fresh twist or swap in your favorite protein, the options are endless. Plus, they’re fantastic for meal prepping, allowing you to have a hearty breakfast ready to grab and go during the busy workweek. Say goodbye to boring breakfasts and hello to a delicious, satisfying way to start your day! Let’s dive into making these tasty treats together.
Why are Breakfast Empanadas a Game Changer?
Irresistible Flavors: The combination of chorizo, potatoes, and eggs creates a savory filling that will wake up your taste buds.
Endless Customization: Fill them with your favorite ingredients—veggies, different meats, or even cheese—to suit every palate!
On-the-Go Convenience: Perfectly portable, these empanadas can be prepared ahead of time and enjoyed for breakfast anytime.
Puff Pastry Perfection: The flaky, buttery crust complements the hearty filling, ensuring each bite is a delight.
Meal Prep Friendly: Make a batch in advance for a quick, satisfying breakfast option throughout the week, allowing you to save time and skip fast food.
Breakfast Empanadas Ingredients
For the Dough
• Water – Provides moisture for the dough.
• Unsalted Butter (1 1/2 sticks or 170 grams) – Adds richness and flakiness to the dough; use salted butter if unsalted is unavailable but reduce added salt.
• All-purpose Flour (2 3/4 cups or 349 grams) – Forms the structure of the dough.
• Fine Sea Salt (2 teaspoons) – Enhances flavor; can substitute with table salt, adjusting the quantity as needed.
• Paprika (Pinch) – Adds mild flavor and color to the dough.
• Olive Oil (2 teaspoons) – Enhances the dough’s texture; vegetable oil is an acceptable substitute.
For the Filling
• Chorizo (1/2 pound) – The star of the savory filling; substitute with ground or diced sausage for variety.
• Fine Sea Salt (1 teaspoon) – Season the filling; table salt can also be used as a substitute.
• Ground Black Pepper (1 teaspoon) – Adds a dash of heat to the filling.
• Cayenne (1/4 teaspoon) – Provides an extra kick; reduce if you prefer less spice.
• Paprika (1/4 teaspoon) – A flavor component that deepens the satisfying taste of the filling.
• Onion Powder (1/2 teaspoon) – Adds depth of flavor to the mixture.
• Potato (1 small, peeled and diced) – Contributes heartiness; other potato varieties can work as well.
• Yellow Onion (1 large, chopped) – Offers sweetness and enhances the filling flavor.
• Red Bell Pepper (1/2 medium, chopped) – Brings sweetness and crunch to the filling; green bell pepper can be utilized for a bitter note.
• Green Bell Pepper (1/2 medium, chopped) – Adds a fresh vibe; interchangeable with any preferred bell pepper.
• Garlic Cloves (2, diced) – Elevates the overall flavor profile.
• Large Eggs (5, beaten) – Binds the filling and adds richness.
• Shredded Mexican Blend Cheese (1/2 cup) – Introduces creaminess and savory flavor; feel free to swap with cheddar or Monterey Jack.
For the Egg Wash
• Egg (1) – Provides color and shine for a beautiful crust.
• Water (3 tablespoons) – Thins out the egg wash for better application.
These Breakfast Empanadas promise a delightful mix of textures and flavors that can turn your mornings from ordinary to extraordinary!
How to Make Breakfast Empanadas
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Prepare Dough: In a saucepan, melt butter with water over low heat. In a mixing bowl, whisk together flour, salt, and paprika. Gradually mix in the warm butter mixture, kneading until you have a soft dough. Wrap it in plastic wrap and refrigerate for at least 2 hours to firm up.
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Cook Filling: Heat a skillet over medium heat and add the chorizo. Cook until browned and crumbly. Then, add the diced potato, chopped onion, and bell peppers, sautéing until they’re tender, about 5-7 minutes. Stir in garlic and spices; finally, add the scrambled eggs and cheese until all is well combined and melted.
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Shape Empanadas: Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles, approximately 4-5 inches in diameter. Spoon a generous amount of filling onto half of each circle, fold over, and seal the edges by crimping with a fork.
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Bake: Preheat your oven to 400°F (200°C). Place empanadas on a baking tray lined with parchment paper. Brush each one with the egg wash made by whisking the egg and water together. Bake for about 20 minutes, or until they are golden brown and flaky.
Optional: Serve warm with salsa or guacamole for delicious dipping.
Exact quantities are listed in the recipe card below.
Expert Tips for Breakfast Empanadas
• Chill the Dough: Always refrigerate the dough for at least 2 hours; this keeps it firm and prevents stickiness while rolling.
• Prevent Sticking: Flour your work surface generously when rolling out the dough to avoid tearing and sticking.
• Taste Test: Make sure to taste the filling before sealing the empanadas; adjust seasoning as needed to avoid blandness.
• Even Cooking: For uniform baking, try to make all empanadas the same size; this ensures they cook evenly.
• Creative Variations: Don’t hesitate to experiment with fillings; aim to include fresh veggies or different proteins for versatile Breakfast Empanadas that suit your preferences.
What to Serve with Breakfast Empanadas?
Elevate your breakfast experience with delightful pairings that perfectly complement the savory flavors of these empanadas.
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Fresh Salsa: A zesty tomato and herb salsa adds a refreshing contrast that brightens each bite. The acidity cuts through the richness, enhancing the overall flavor.
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Guacamole: Creamy guacamole pairs beautifully with the empanadas, providing a luscious texture. The earthy avocado contrasts delightfully with the savory filling, making every bite satisfying.
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Fruit Salad: A vibrant medley of seasonal fruits offers a natural sweetness and refreshing juiciness. This light side balances the hearty empanadas, creating a well-rounded breakfast experience.
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Scrambled Eggs: Serve alongside fluffy scrambled eggs for an extra protein boost. Their softness complements the crispy empanadas, making for a cozy, comforting meal.
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Coffee or Tea: A warm cup of your favorite coffee or herbal tea rounds out the meal, enhancing flavors and providing that comforting morning ritual. Opt for a rich brew to elevate the dining experience.
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Yogurt Parfait: Layer some Greek yogurt with granola and fresh berries for a delightful crunch. This parfait adds a cool creaminess that contrasts well with the warm empanadas.
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Crispy Hash Browns: These golden, crunchy bites add a satisfying texture alongside your empanadas. They’re a traditional breakfast favorite that complements the flavors beautifully.
Breakfast Empanadas Variations
Feel free to get creative and make these empanadas your own with these delightful twists!
- Vegetarian Filling: Swap chorizo for seasoned black beans or lentils for a hearty, meat-free option. They’re packed with protein and flavor!
- Spicy Kick: Add jalapeños or a dash of hot sauce to the filling for an extra layer of heat that will energize your morning.
- Cheesy Delight: Try mixing in pepper jack or feta cheese instead of mixed cheese to elevate the creaminess and add a tangy bite.
- Herb Infusion: Incorporate fresh herbs like cilantro or parsley to brighten up the filling and introduce fresh, zesty flavors.
- Savory Spinach: Blend in sautéed spinach with the other ingredients for a nutrient boost and lovely green color. These offer wonderful taste and texture.
- Sweet Touch: Consider adding small bits of cooked bacon along with the other savory ingredients for that beloved sweet and savory combo.
- Roasted Veggies: Use roasted zucchini or mushrooms for a richer, deeper flavor profile, perfect for a gourmet twist on your empanadas.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour mix to keep these fantastic while accommodating dietary needs.
Embrace these variations to produce your uniquely delicious Breakfast Empanadas while making every bite special!
Make Ahead Options
These Breakfast Empanadas are a fantastic choice for meal prep, saving you time on busy mornings! You can assemble them ahead of time and refrigerate for up to 24 hours before baking. To maintain their quality, cover the assembled empanadas tightly with plastic wrap or store them in an airtight container. If you want to prep even further in advance, they freeze beautifully for up to 3 months. Simply thaw them overnight in the fridge before baking. When you’re ready to enjoy, bake straight from the fridge or frozen; just add a few extra minutes to the baking time for a perfectly crispy finish. With these tips, your Breakfast Empanadas will be just as delicious as if they were freshly made!
How to Store and Freeze Breakfast Empanadas
Fridge: Store leftover Breakfast Empanadas in an airtight container in the refrigerator for up to 3 days. This way, you can easily reheat them for a quick snack or breakfast.
Freezer: Unbaked empanadas can be frozen for up to 3 months. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to freezer bags.
Reheating: For best results, reheat frozen empanadas in an oven preheated to 300°F (150°C) for about 10 minutes. This restores their crispiness while warming the filling.
Make-Ahead Tip: Prepare and assemble your empanadas ahead of time and refrigerate them until you’re ready to bake, making busy mornings a breeze!
Breakfast Empanadas Recipe FAQs
What type of chorizo should I use for the filling?
I recommend using ground chorizo for a flavorful filling, but you can also opt for diced chorizo if you enjoy a chunkier texture. Look for fresh, high-quality chorizo at your local market, which will enhance the overall savory profile of your Breakfast Empanadas.
How can I customize the filling for dietary preferences?
The possibilities are endless! For a vegetarian option, swap out the chorizo with seasoned black beans or diced mushrooms. You could also experiment with different proteins like turkey sausage or add an array of seasonal vegetables to cater to specific dietary needs, ensuring everyone can enjoy these delicious empanadas.
What is the best way to store unopened empanadas?
Unbaked empanadas can be frozen for up to 3 months, making them perfect for meal prep. Just arrange them in a single layer on a baking sheet, freeze until solid, then transfer them to freezer bags. This method allows you to enjoy fresh breakfasts whenever you want!
How should I reheat leftover empanadas?
To reheat your leftover empanadas and maintain their crispy texture, preheat your oven to 300°F (150°C). Place the empanadas on a baking sheet and heat for about 10 minutes. This will warm them through and revive that delightful crunch from the outer crust.
How long can I keep cooked empanadas in the fridge?
You can store cooked Breakfast Empanadas in an airtight container in the refrigerator for up to 3 days. This is perfect for those on-the-go mornings or when cravings strike. Just reheat and enjoy!
What signs indicate my ingredients are too ripe or spoiled?
When selecting potatoes for your filling, go for firm ones without any dark spots or wrinkles, which indicate spoilage. Similarly, fresh chorizo should appear bright red or orange, without any off smells. Always trust your senses—if it doesn’t smell right, it’s best to steer clear!
Savory Breakfast Empanadas for a Quick Morning Boost
Ingredients
Equipment
Method
- In a saucepan, melt butter with water over low heat. In a mixing bowl, whisk together flour, salt, and paprika. Gradually mix in the warm butter mixture, kneading until you have a soft dough. Wrap it in plastic wrap and refrigerate for at least 2 hours to firm up.
- Heat a skillet over medium heat and add the chorizo. Cook until browned and crumbly, then add the diced potato, chopped onion, and bell peppers, sautéing until tender, about 5-7 minutes. Stir in garlic and spices, then add the scrambled eggs and cheese until well combined.
- Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles, approximately 4-5 inches in diameter. Spoon filling onto half of each circle, fold over, and seal the edges by crimping with a fork.
- Preheat your oven to 400°F (200°C). Place empanadas on a baking tray lined with parchment paper. Brush each with the egg wash made by whisking the egg and water together. Bake for about 20 minutes or until golden brown and flaky.