These breakfast empanadas are a handheld twist on the classic morning plate, featuring a savory filling of eggs, cheese, and your choice of breakfast meat, all wrapped in a tender, flaky biscuit dough. Using refrigerated biscuit dough makes this recipe quick and approachable, while the golden, crisp exterior gives you that satisfying empanada texture without the fuss of making pastry from scratch. Perfect for busy mornings, brunch gatherings, or meal prep, these little pockets are endlessly customizable and always a crowd-pleaser.
Ingredients
- 1 can (16.3 oz / 460 g) refrigerated large buttermilk biscuits (8 count)
- 6 large eggs
- 2 tbsp (30 ml) milk or cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp (14 g) butter or oil for the skillet
- 4 oz (113 g) cooked breakfast sausage, crumbled (or bacon, ham, or plant-based crumbles)
- 1 cup (113 g) shredded cheddar or Monterey Jack cheese
- 1 egg beaten with 1 tbsp water (for egg wash)
- Optional: 2 tbsp (8 g) chopped chives or green onions
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the 6 eggs with the milk, salt, and pepper until well combined.
- Heat the butter or oil in a nonstick skillet over medium heat. Pour in the egg mixture. Cook, stirring gently, until the eggs are just set but still soft and slightly underdone (they will finish cooking in the oven). Remove from heat and let cool for 5 minutes.
- Stir the cooked sausage, shredded cheese, and chives (if using) into the scrambled eggs.
- Separate the biscuit dough into 8 biscuits. On a lightly floured surface, roll or press each biscuit into a 5-inch (13 cm) round. If the dough is too sticky, dust with a little flour.
- Place about 1/4 cup (about 60 g) of the filling onto one half of each dough round, leaving a 1/2-inch (1 cm) border.
- Fold the other half of the dough over the filling. Press the edges with a fork to seal, or crimp with your fingers. Make sure the edges are well sealed to prevent leaking.
- Place the empanadas on the prepared baking sheet. Brush the tops with the egg wash.
- Bake for 15–18 minutes, until the pastry is deep golden brown and the filling is hot. If you want to be sure the egg is fully cooked, insert an instant-read thermometer into the center of one empanada; it should read at least 160°F (71°C) (USDA FSIS safe minimum for egg dishes).
- Let cool for 5 minutes before serving. They are best enjoyed warm.
Tips
- Don’t overfill: It’s tempting to add more filling, but overfilling makes the empanadas hard to seal and they may burst open during baking. Stick to about 1/4 cup per empanada.
- Seal edges well: Use a fork to press the edges firmly. If the dough is too dry to stick, moisten the edge with a little water before folding.
- Make ahead: You can assemble the empanadas the night before, keep them covered in the fridge, and bake them in the morning. Add 2–3 minutes to the baking time if baking straight from the fridge.
- Substitutions: Use any cheese you like—pepper jack adds a kick, Swiss is mild. For a vegetarian version, skip the meat and add sautéed peppers and onions or black beans.
Serving Suggestions
Serve these empanadas with a side of salsa, pico de gallo, or hot sauce for dipping. They also pair well with fresh fruit, a simple green salad, or a dollop of sour cream. For a complete brunch spread, offer them alongside a fruit salad or roasted potatoes.
Variations
- Veggie Breakfast Empanadas: Omit the meat and add 1 cup of sautéed spinach, mushrooms, and bell peppers.
- Southwest Style: Add 2 tbsp (30 g) of diced green chiles and 1/4 tsp of cumin to the filling. Use pepper jack cheese.
- Biscuit Dough Substitute: Use puff pastry or pie crust instead of biscuit dough. Adjust baking time as needed—puff pastry may bake faster.
Storage and Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. You can also microwave them for 1–2 minutes, but the crust will be less crispy. For longer storage, freeze unbaked empanadas on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 20–25 minutes, adding a few extra minutes if needed.
Frequently Asked Questions
Can I use a different type of biscuit dough? Yes, any refrigerated biscuit dough will work. If using smaller biscuits, you may need to roll them thinner and adjust the filling amount. The baking time may also be slightly shorter.
Can I make these gluten-free? Yes, use a gluten-free biscuit dough or make a gluten-free pastry. The rest of the ingredients are naturally gluten-free, but check the sausage and cheese labels for additives.
Why did my empanadas leak? Leaking usually happens if the edges weren’t sealed well or if the filling was too wet. Make sure the eggs are not overly runny before filling, and press the edges firmly with a fork.
Can I use raw sausage instead of cooked? It’s best to cook the sausage first, as raw sausage will release fat and may not cook through properly inside the empanada. If you do use raw, crumble and cook it fully before adding to the eggs.
How do I know when they are done? The crust should be golden brown and firm. If you are unsure, insert an instant-read thermometer into the center; it should read at least 160°F (71°C) for the egg and meat mixture.
Can I make these in an air fryer? Yes, preheat the air fryer to 350°F (175°C) and cook for 8–10 minutes, flipping halfway, until golden and cooked through. You may need to work in batches.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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