Breakfast Empanadas is something I’ve had on my “to make” list for years. I don’t know why its taken me this long to share this recipe on the blog, but its a fun little weekend breakfast to put together, not to mention a great way to have breakfast pre-made for the week!
I’ve seen breakfast empanadas made with biscuit dough, from scratch, but for me, the easiest is using a pre-made pie crust, and cutting out circles with a bowl turned upside-down.
Leave about a half an inch on the sides to make it easier to fold in half, then fold the sides over and give in a pinch to keep it together.
It may take a little practice, but these things don’t need to be pretty. They’ll get devoured pretty faster than it takes for the fam to admire your craftmanship anyways!
Brushing the breakfast empanadas on top will also help give it a little color and if to add some cheese on top as well, be my guest!
I like keeping my simple with some cheese egg and bacon. I actually pre-made my eggs and bacon the night before so that all I have to worry about in the morning is making the empanadas.
The only thing it was missing? Salsa! The one thing I told myself about twenty times not to forget at the grocery store was salsa. So learn from my mistake and make sure you have your salsa ready to go for dipping.
Bacon Egg and Cheese Breakfast Empanadas
- 6 whole eggs
- 6 slices bacon
- 1/2 cup shredded cheese
- 2 qt pre-made pie crust
- 1 whole egg for egg wash
- In a pan on medium heat, begin to cook your bacon. While the bacon is cooking, whisk eggs in a bowl with a pinch of salt then cook in a separate pan on medium heat with 1 tbsp of butter. Drain bacon, and set eggs aside
- Preheat oven to 425° F. Roll out your pre-made pie doughs and take a bowl (or anything that can cut in a circle) and cut out six 6/7" diameter circles. You make need to re roll your pie dough to get 6. Place them on a baking sheet.
- Add egg, bacon and cheese in the center of each empanada. Roll in half then fold up the sides that that they stick together and stay closed. Brush egg was on the top and add a little kosher salt. Cook for 15 minutes until golden brown. Enjoy!