This breakfast empanada filling is a savory, hearty mixture of scrambled eggs, seasoned ground sausage, melted cheese, and potatoes, all wrapped in a flaky pastry shell. It’s a popular handheld breakfast in Latin American countries like Argentina and Colombia, where empanadas are often enjoyed in the morning with coffee. This recipe is designed to be flavorful, satisfying, and easy to work with—the filling is firm enough to hold its shape, yet moist and delicious.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1/2 cup (80 g) finely diced yellow onion
- 1/2 cup (75 g) finely diced red bell pepper
- 1/2 pound (225 g) ground breakfast sausage (or chorizo, see Tips)
- 6 large eggs
- 1/4 cup (60 ml) whole milk or heavy cream
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 cup (120 g) shredded cheddar or Monterey Jack cheese
- 1 cup (150 g) cooked and diced potatoes (about 1 medium potato, boiled or roasted)
- 2 tablespoons (8 g) chopped fresh chives or parsley (optional)
- Empanada dough or store-bought discs (about 12 discs, thawed if frozen)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 3–4 minutes.
- Add the ground sausage to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5–6 minutes. If using raw sausage, ensure it reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS). Drain any excess fat if necessary, then remove the sausage mixture to a plate and set aside.
- In a medium bowl, whisk the eggs with the milk, salt, pepper, and smoked paprika (if using) until well combined.
- Reduce the heat to low-medium and pour the egg mixture into the same skillet. Cook gently, stirring constantly with a spatula, until the eggs are softly scrambled and just set (they should still look moist), about 3–4 minutes. Remove from heat immediately.
- In a large bowl, combine the scrambled eggs, sausage mixture, shredded cheese, diced potatoes, and fresh herbs (if using). Stir gently until everything is evenly distributed. Taste and adjust seasoning with more salt and pepper if needed. Let the filling cool for at least 10 minutes before assembling the empanadas—this prevents the dough from becoming soggy.
- To assemble: place a spoonful (about 2–3 tablespoons) of filling in the center of each empanada disc. Fold the dough over to create a half-moon shape, press the edges together, and crimp with a fork or your fingers to seal tightly.
- Bake or fry according to your empanada dough instructions. If baking, brush the tops with beaten egg and bake at 400°F (200°C) for 20–25 minutes, until golden brown. If frying, heat oil to 350°F (175°C) and fry for 2–3 minutes per side until golden and crispy.
Tips
- Substitutions: Swap the sausage for cooked bacon, ham, or black beans (drained and rinsed) for a vegetarian option. Use any melting cheese like mozzarella, pepper jack, or queso fresco.
- Make ahead: The filling can be made up to 2 days in advance and stored in the refrigerator. Assemble the empanadas when ready to bake.
- Common mistake: Overfilling the empanadas causes them to burst open during baking. Keep the filling to about 2–3 tablespoons per disc.
- Cool the filling: Always let the filling cool completely before assembling. Hot filling will melt the dough and make it sticky and hard to seal.
Serving Suggestions
Serve the empanadas warm with a side of salsa, guacamole, or a dollop of sour cream. They also pair well with a fresh fruit salad or a simple green salad for a complete breakfast or brunch. For a casual gathering, set out a dipping bowl of chimichurri or hot sauce.
Variations
- Southwestern: Add 1/2 cup (75 g) of black beans, 1/4 cup (40 g) of corn, and a pinch of cumin to the filling.
- Veggie: Omit the sausage and add 1 cup (150 g) of sautéed mushrooms, spinach, or zucchini.
- Spicy: Use hot chorizo or add a minced jalapeño (seeded) to the onion mixture.
- Cheesy: Mix in 2 tablespoons of cream cheese for an extra creamy texture.
Storage and Reheating
Store leftover baked empanadas in an airtight container in the refrigerator for up to 3 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 they will lose some crispness. For longer storage, freeze unbaked empanadas on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5–7 minutes to the baking time.
Frequently Asked Questions
Can I use pre-made empanada dough? Yes, store-bought empanada discs (often found in the freezer section) work perfectly. Thaw them in the refrigerator overnight or at room temperature for 30 minutes before using.
Can I make the filling ahead of time? Absolutely. Prepare the filling, let it cool, and store it in the refrigerator for up to 2 days. When you’re ready, assemble and bake the empanadas.
How do I prevent the empanadas from leaking? Make sure the filling is not too wet—drain any excess liquid from the sausage and potatoes. Also, seal the edges firmly by pressing with a fork or crimping with your fingers.
Can I freeze the baked empanadas? Yes, baked empanadas freeze well. Cool them completely, then place in a single layer in a freezer-safe container. Reheat directly from frozen in a 350°F (175°C) oven for 10–12 minutes.
What if I don’t have sausage? You can use cooked bacon, ham, or even leftover taco meat. For a vegetarian version, use black beans or crumbled tofu seasoned with taco seasoning.
Can I use egg whites only? Yes, use 8 egg whites instead of 6 whole eggs. The texture will be slightly lighter, but it works well.
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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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