If you’re looking to elevate your breakfast game, look no further than these delightful Breakfast Empanadas. They are not only filled with delicious ingredients but also encased in a flaky, buttery crust that will make your mornings feel extra special. Perfect for brunch gatherings or busy weekday mornings, these empanadas are versatile and can be made in advance. Let’s dive into this incredible recipe that will surely become a breakfast staple in your household!
What Makes This Recipe Special
What sets these Breakfast Empanadas apart is the combination of flavors and textures that come together harmoniously. The crispy, golden crust complements the savory filling of chorizo, vegetables, and eggs, while the melty cheddar cheese adds a creamy richness. Plus, they are easy to customize! You can swap in your favorite veggies or proteins to suit your taste. Whether you enjoy them fresh from the oven or reheated, these empanadas pack a punch of flavor in every bite.
Gather These Ingredients
To whip up these delicious empanadas, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- ½ cup ice water
- 1 tablespoon olive oil
- 1 pound chorizo, casings removed
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 6 large eggs, beaten
- ½ cup shredded cheddar cheese
Equipment at a Glance
Before you start cooking, make sure you have the following equipment ready:
- Mixing bowl: For combining the dough and filling.
- Rolling pin: To roll out the dough to the right thickness.
- Skillet: For cooking the filling.
- Baking sheet: To bake the empanadas in the oven.
- Pastry brush: To brush the tops of empanadas with olive oil.
Breakfast Empanadas Cooking Guide
Get ready to make your kitchen smell amazing! Follow these step-by-step instructions to create your own Breakfast Empanadas.
Step 1: Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and blend it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Be careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
In a skillet over medium heat, add the olive oil. Once heated, add the diced onion and bell peppers. Sauté for about 5 minutes, or until the vegetables are tender. Add the chorizo and cook until browned and cooked through. Stir in the beaten eggs and cook until the eggs are fully set. Remove from heat and stir in the shredded cheddar cheese until melted. Let the filling cool slightly.
Step 3: Roll Out the Dough
Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a bowl to cut out circles of dough, approximately 5-6 inches in diameter.
Step 4: Fill and Fold
Place a spoonful of the chorizo filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch and to ensure they are well-sealed.
Step 5: Bake the Empanadas
Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil for a golden finish. Bake for about 20-25 minutes, or until golden brown and crispy.
What to Use Instead
If you want to customize your Breakfast Empanadas, consider these alternative ingredients:
- Ground turkey or beef: Instead of chorizo for a different protein.
- Spinach or kale: A great addition for extra greens.
- Feta or mozzarella cheese: For a different cheesy flavor.
- Whole wheat flour: As a healthier substitute for all-purpose flour.
Cook’s Commentary
These Breakfast Empanadas are perfect for meal prep. Make a large batch and freeze them before baking. Simply pop them in the oven straight from the freezer when you’re ready to enjoy. They also make a fantastic addition to a brunch spread alongside dishes like Sausage Gravy And Biscuit Skillet Recipe or Filipino Adobo Eggs. Feel free to get creative with the fillings based on what you have on hand!
Storage Pro Tips
To store your empanadas, let them cool completely before placing them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, freeze the uncooked empanadas in a single layer on a baking sheet, then transfer them to a freezer bag. They can be kept frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
Breakfast Empanadas Q&A
Can I make the dough ahead of time?
Absolutely! The dough can be prepared a day in advance and stored in the fridge. Just make sure to let it sit at room temperature for a few minutes before rolling it out.
Can I use store-bought dough?
Yes, if you’re short on time, feel free to use store-bought pie crust or empanada dough. It will save you time and still yield delicious results.
What other fillings can I try?
The possibilities are endless! You can use leftover roasted vegetables, different meats like ham or bacon, or experiment with various cheeses. Just remember to keep the overall filling balanced for a great flavor.
How do I know when they are done baking?
Look for a golden-brown color on the outside. The empanadas should be firm to the touch and crispy. If they are still pale after 25 minutes, give them a few more minutes in the oven.
Hungry for More?
If you loved this recipe for Breakfast Empanadas, you’re in for a treat! Explore more delightful breakfast ideas and savory dishes that will satisfy your cravings. Whether you’re in the mood for something sweet or savory, there’s always a new flavor to discover.
These Breakfast Empanadas are a wonderful way to start your day, combining ease of preparation with incredible flavor. The flaky crust, combined with the hearty filling of chorizo, vegetables, and cheese, creates a satisfying breakfast that everyone will love. Enjoy every bite and share them with family and friends for a memorable meal!
Breakfast Empanadas
Ingredients
Equipment
Method
- In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and blend it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Be careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In a skillet over medium heat, add the olive oil. Once heated, add the diced onion and bell peppers. Sauté for about 5 minutes, or until the vegetables are tender. Add the chorizo and cook until browned and cooked through. Stir in the beaten eggs and cook until the eggs are fully set. Remove from heat and stir in the shredded cheddar cheese until melted. Let the filling cool slightly.
- Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a bowl to cut out circles of dough, approximately 5-6 inches in diameter.
- Place a spoonful of the chorizo filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch and to ensure they are well-sealed.
- Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil for a golden finish. Bake for about 20-25 minutes, or until golden brown and crispy.
Notes
- Customize your filling with leftover vegetables or different meats.
- These empanadas can be frozen before baking for quick meals later.
- Store in an airtight container in the fridge for up to 3 days.
