El Monterey breakfast empanadas are a savory, handheld pastry filled with scrambled eggs, sausage, and cheese, wrapped in a golden, flaky crust. This recipe delivers that same satisfying, grab-and-go breakfast experience with a homemade touch, using simple ingredients you can find at any grocery store. It’s a versatile and crowd-pleasing dish that works for busy mornings, brunch gatherings, or even a fun dinner.
Ingredients
- 1 lb (450 g) bulk breakfast sausage
- 8 large eggs
- 1/4 cup (60 ml) milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup (120 g) shredded cheddar cheese
- 2 packages (14 oz / 400 g each) refrigerated pie crusts (or homemade dough for 2 double crusts)
- 1 egg, beaten with 1 tbsp water (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Drain any excess grease from the skillet.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour into the same skillet and cook over medium-low heat, stirring gently, until the eggs are just set but still soft and creamy, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked sausage, scrambled eggs, and shredded cheddar cheese. Mix gently until well combined.
- On a lightly floured surface, unroll one pie crust. Using a 4-inch (10 cm) round cutter (or a small plate as a guide), cut out circles. Repeat with the second crust. You should get about 4 circles per crust, 8 total. Gather scraps and re-roll to cut additional circles if needed.
- Place about 1/4 cup (60 g) of the filling in the center of each dough circle. Be careful not to overfill.
- Brush the edges of the dough with a little water. Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal tightly.
- Place the empanadas on the prepared baking sheets. Brush the tops with the egg wash. Cut a small slit on top of each to allow steam to escape.
- Bake for 20-25 minutes, or until the crust is golden brown and puffed. Let cool for 5 minutes before serving.
Tips
- Don’t overfill: It’s tempting to add more filling, but overfilled empanadas will burst open during baking. Stick to about 1/4 cup per empanada.
- Seal well: Use a fork to press the edges firmly. This not only creates a decorative edge but also ensures the filling stays inside.
- Cool the filling: Make sure the sausage and eggs are cooled before assembling. Hot filling can melt the dough and make it sticky and difficult to handle.
- Substitutions: You can use any ground meat (beef, turkey, or chorizo) instead of sausage. For a vegetarian version, use a plant-based sausage or add sautéed vegetables like bell peppers and onions.
Serving Suggestions
These empanadas are delicious on their own, but they pair wonderfully with a side of fresh fruit, a simple green salad, or a dollop of sour cream and salsa for dipping. For a complete brunch spread, serve them alongside roasted potatoes, a fruit salad, or a refreshing citrus salad.
Variations
- Spicy: Add a diced jalapeño or a pinch of red pepper flakes to the egg mixture for a kick.
- Veggie: Sauté mushrooms, spinach, and onions, and mix with the eggs instead of sausage.
- Cheese swap: Use pepper jack, Monterey Jack, or a Mexican cheese blend instead of cheddar.
- Breakfast burrito style: Add a spoonful of cooked black beans or refried beans to the filling.
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 10-12 minutes, or until heated through. You can also microwave them for 1-2 minutes, but the crust will be less crispy. These empanadas freeze beautifully: wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen in the oven at 375°F (190°C) for 20-25 minutes.
Frequently Asked Questions
Can I use puff pastry instead of pie crust? Yes, puff pastry will give a flakier, more buttery result. Thaw the puff pastry according to package directions, then roll it out slightly and cut into circles. Baking time may be slightly shorter, so keep an eye on them.
Can I make these ahead of time? Absolutely. You can assemble the empanadas, place them on a baking sheet, and refrigerate them unbaked for up to 24 hours. When ready to bake, brush with egg wash and bake as directed, adding a few extra minutes if baking from cold.
How do I prevent the bottoms from getting soggy? Make sure the filling is not too wet. If your eggs release a lot of liquid, drain them before mixing. Also, baking on a preheated baking sheet can help crisp the bottom crust.
Can I use egg substitute? Yes, you can use a liquid egg substitute (like Egg Beaters) in place of the whole eggs. The texture will be slightly different but still delicious.
What’s the best way to seal the edges? Use a fork to press down firmly, or use a crimping tool if you have one. Just make sure the edges are well-sealed to prevent leaking.
Can I fry these instead of baking? Yes, you can deep-fry them at 350°F (175°C) for 3-4 minutes until golden brown. This will give a crispier, more traditional empanada texture.
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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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