Breakfast empanadas, inspired by the beloved Porto’s Bakery style, are a savory hand pie filled with scrambled eggs, chorizo, potato, and cheese, all wrapped in a golden, flaky pastry. They’re the ultimate grab-and-go breakfast that’s hearty, portable, and endlessly customizable. This recipe delivers that same satisfying combination of textures and flavors right in your own kitchen, using store-bought pie crust for ease without sacrificing taste.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (75 g) finely diced yellow onion
- 1/2 cup (75 g) finely diced red bell pepper
- 1/2 cup (85 g) finely diced chorizo (cured Spanish chorizo, casing removed)
- 1 cup (150 g) russet potato, peeled and cut into 1/4-inch dice
- 6 large eggs
- 1/4 cup (60 ml) whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (120 g) shredded sharp cheddar cheese
- 2 (9-inch / 23 cm) refrigerated pie crusts (or homemade pastry for 2 crusts)
- 1 large egg, beaten with 1 tablespoon (15 ml) water (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium skillet over medium heat, warm the olive oil. Add the onion and bell pepper; cook, stirring, until softened, about 4 minutes. Add the chorizo and potato; cook, stirring occasionally, until the potato is just tender and the chorizo is slightly crisp, about 8–10 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk the 6 eggs with the milk, salt, and black pepper until well combined. Pour into the skillet with the chorizo mixture. Return to medium-low heat and cook, stirring gently, until the eggs are softly scrambled and just set (they should still look moist), about 3–4 minutes. Remove from heat and fold in the shredded cheddar. Let the filling cool for 10 minutes.
- On a lightly floured surface, unroll the pie crusts. Using a 4-inch (10 cm) round cutter (or a small plate as a guide), cut out 4 rounds from each crust, re-rolling scraps as needed to get 8 total rounds.
- Place about 1/4 cup (60 ml) of the filling in the center of each round. Brush the edges of the pastry with a little water. Fold the pastry over to form a half-moon, and press the edges with a fork to seal. Place the empanadas on the prepared baking sheet.
- Brush the tops of the empanadas with the egg wash. Cut a small slit in the top of each to allow steam to escape.
- Bake for 20–25 minutes, until the pastry is golden brown and puffed. Let cool for 5 minutes before serving.
Tips
- Don’t overfill: Too much filling will make the empanadas difficult to seal and they may burst open during baking. Stick to about 1/4 cup per empanada.
- Seal well: Use a fork to crimp the edges firmly; this not only decorates but also ensures a tight seal. If the dough is too dry, moisten the edges with a little water before folding.
- Cool the filling: Let the egg mixture cool completely before assembling. Hot filling can melt the pastry and make it soggy.
- Substitutions: If you can’t find Spanish chorizo, use cooked breakfast sausage (crumbled and browned) or omit it for a vegetarian version. You can also swap the cheddar for Monterey Jack or pepper jack for extra heat.
Serving Suggestions
Serve these empanadas warm, either on their own or with a side of salsa, pico de gallo, or a dollop of sour cream. They also pair beautifully with a fresh fruit salad or a simple green salad for a more complete meal. For a brunch spread, arrange them on a platter with other pastries and fresh orange juice.
Variations
- Spicy Chorizo & Potato: Add 1 finely chopped jalapeño (seeds removed) to the onion mixture, and use pepper jack cheese instead of cheddar.
- Bacon, Egg & Cheese: Substitute the chorizo with 4 slices of cooked, crumbled bacon and use a mild cheddar or American cheese.
- Veggie Delight: Skip the chorizo and add 1 cup (150 g) of sautéed mushrooms and 1 cup (150 g) of fresh spinach (wilted) to the onion-pepper mixture.
- Sweet Potato & Black Bean: Swap the russet potato for sweet potato and add 1/2 cup (85 g) of drained black beans. Use a Mexican cheese blend.
Storage and Reheating
Store any leftover 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 10–12 minutes, or until heated through. You can also microwave them for 1–2 minutes, but they will be less crispy. These empanadas freeze well for up to 2 months; freeze them unbaked on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5–10 minutes to the baking time.
Frequently Asked Questions
Can I use puff pastry instead of pie crust? Yes, puff pastry will yield a flakier, more delicate crust. Thaw it according to package directions, roll it out slightly, and cut into rounds. Baking time may be slightly shorter—start checking at 18 minutes.
Can I make these ahead of time? Absolutely. You can assemble the empanadas, place them on a baking sheet, and refrigerate them covered for up to 24 hours before baking. You may need to add a couple of minutes to the baking time if baking straight from the fridge.
How do I prevent the filling from making the crust soggy? Make sure the filling is completely cool before assembling. Also, avoid overfilling, and be sure to seal the edges well. Baking on a preheated baking sheet can also help crisp the bottom.
Can I make the filling ahead of time? Yes, the filling can be made up to 2 days in advance and stored in the refrigerator. Let it come to room temperature or reheat it slightly before assembling, but make sure it’s not hot.
What if I don’t have a round cutter? You can use a small bowl or a clean, empty can (like a tuna can) as a guide. Just make sure the edges are clean for a good seal.
Are these suitable for freezing? Yes, they freeze beautifully. Freeze them unbaked on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding 5–10 minutes to the baking time. They’re perfect for a quick breakfast on busy mornings.
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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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