Breakfast Empanadas with Bacon, Egg, and Cheese

Easy Breakfast Empanadas have a filling of fluffy scrambled eggs, crisp bacon, and tangy cheddar cheese inside a flaky empanada shell. These meal-in-one treats are a great way to provide a good breakfast for your crew and the easiest way to save time on busy weekdays since they’re the perfect size for on-the-go eating. This empanada recipe is perfect if you’re looking for a new recipe to add to your meal prep routine.

What Are Breakfast Empanadas?

Breakfast empanadas are similar to a breakfast burrito in that they’re filled with things like bacon, egg, and cheese. The exception is that the filling is completely encased in a flaky pastry shell instead of a tortilla. 

My favorite breakfast is an everything bagel with bacon, egg, and cheese. These breakfast empanadas are a simplified version of that which is more freezer-friendly. 

What Are The Ingredients In Breakfast Empanadas?

Begin by scrambling the eggs for the bacon and egg portion of the filling. It’s important to begin this stage of the recipe about 15 minutes ahead so the filling has time to cool. Adding the hot filling to your empanada dough causes the dough to become too soft, leading to tears or rips in the pastry.

Use a whisk to beat the eggs in a large bowl until they are runny, and no clumps remain. 

Cook the eggs over medium-high heat in a 10-inch nonstick skillet using a rubber spatula to swirl the eggs in the pan. The eggs only need to cook for 4 minutes, or until just past runny, over medium-high heat. Don’t overcook the eggs since they will continue to cook in the oven later. 

Can I Use An Egg Replacement?

You can substitute the eggs with an egg replacement to make the filling an egg-free option. My empanada dough contains egg, so you should replace that with a different shell type if you have an allergy or aversion.

Can I Swap The Bacon Out For Another Meat?

Add the chopped bacon to the egg mixture and stir it into the eggs to combine. As the eggs cool, they continue to cook (a process known as carryover cooking) so they won’t end up as runny as they were.

You can replace the chopped bacon with diced, cooked ham, crumbled chorizo, crumbled breakfast sausage, or a meat replacement. Remove the meat completely (or use a meat substitute) to make these vegetarian empanadas.

What Other Ingredients Can I Add To The Filling?

Make your breakfast empanadas with different flavors by adding all sorts of ingredients to the filling. Think of it as an omelet wrapped in pastry and add sautéed onions, bell peppers, red pepper, fresh cilantro, green onions, or even sautéed mushrooms. 

Why Do I Need To Egg Wash The Breakfast Empanadas?

An egg wash acts as a glue to seal the edges of the empanada together, but it also provides a glossy appearance to the baked breakfast empanadas.

Add the large egg and a tablespoon of cold water to a small bowl. Whisk the egg and water together until the egg wash is runny and free of clumps. Set this bowl aside for now.

What Other Types Of Cheese Can I Add To Breakfast Empanadas?

Roll out the empanada discs into an 8-inch circle on a lightly floured surface using a rolling pin. 

Drop a scoop of the egg filling onto the center of each dough circle once it’s cool. I use a #16 portion scoop to fill my empanadas, about 1/4 cup or 60 grams. Top the egg filling with a generous pinch (about 1 1/2 tablespoons or 17 grams) of shredded cheddar cheese. 

I prefer the tanginess of extra-sharp cheddar cheese; however, you can replace it with pepper jack cheese, Monterey jack, crumbled cotija, diced cream cheese, or shredded gouda.

Can I Use Pre-Made Empanada Dough?

Brush a light glaze of the egg wash on one half of the empanada disc. Fold half the dough circle over the other to create a half-moon shape. Use your fingers to press the edges of the empanada dough together, then crimp them with your fingers or the tines of a fork. You can also accomplish the folding and sealing with empanada press molds.

Place the sealed breakfast empanadas on a sheet pan lined with a silicone baking mat or parchment paper. 

You can use empanada discs, found in the freezer aisle of your local grocery store, pie crust, homemade biscuit dough, thinly rolled puff pastry, or your own empanada dough in place of my empanada dough in this recipe.

Brush a liberal amount of the egg wash over the breakfast empanadas. This gives the surface of your empanadas a glossy appearance with better color. Use a sharp knife or fork tines to pierce venting holes in the top of the empanadas. This keeps the empanadas from exploding while they bake. 

Can I Omit Or Replace The Bagel Seasoning?

Sprinkle a teaspoon of everything bagel seasoning over the surface of the breakfast empanadas. While this is optional, it gives the empanadas a beautiful appearance and adds even more flavor. You can also omit the bagel seasoning or replace it with sesame or poppy seeds.

Are Breakfast Empanadas Baked Or Fried?

Breakfast empanadas are baked because frying them would remove the bagel seasoning.

Bake the breakfast empanadas at 375°F (190°C) for 30-35 minutes. After baking, remove the golden brown breakfast empanadas from the oven and allow them to cool on the baking tray for 2-3 minutes. Remove them from the pan to a wire rack to continue cooling for another 5-10 minutes. 

The filling is hot when fresh from the oven, so cooling the breakfast empanadas is essential. 

How Do I Serve Them?

Serve breakfast empanadas on their own or with a dip. I sometimes dip mine in salsa, mayo-ketchup, or sour cream, but more often than not, I eat them plain.

Add fresh fruit, Greek yogurt, and orange juice to make this a complete, healthier breakfast.

How Do I Store Leftover Breakfast Empanadas?

Store leftover breakfast empanadas in an airtight container in the refrigerator for 3-4 days. 

Avoid storing breakfast empanadas at room temperature since they contain eggs. 

How Do I Reheat Them?

You can reheat breakfast empanadas in the air fryer for 4 minutes at 400°F (204°C), in a 300°F (150°C) oven for 10 minutes, or in the microwave for 1- 1 1/2 minutes. The microwave should be a last resort since it causes the empanada shell to become gummy and chewy instead of crisp. 

Can I Freeze Breakfast Empanadas?

You can freeze breakfast empanadas before or after baking them.

To freeze breakfast empanadas after forming them, but before baking, freeze them until solid on the silicone-lined sheet pan. Once the empanadas are fully frozen, you can wrap them in plastic wrap, pack them into a freezer storage bag, and freeze them for up to 3 months. 

Remove the frozen empanadas from the freezer and thaw them overnight in the fridge. Once they’re thawed, bake them all or just one or two.

To freeze baked breakfast empanadas:

1. Allow them to cool completely on a wire rack so the trapped steam doesn’t make them soggy on the bottom.
2. Return them to the sheet pan and freeze them until solid.
3. Once frozen, transfer the empanadas to a freezer storage bag and store them in the freezer for 2-3 months.
4. Thaw the frozen empanadas in the refrigerator and reheat as instructed above. 

Everyone loves these Breakfast Empanadas, and I know you will, too. Its flaky pastry shell and hearty bacon, egg, and cheese filling make it the ultimate in easy breakfast recipes. Pin this recipe to your breakfast board, and don’t forget to share it with your friends and family. 

Breakfast Empanadas

Marta Rivera at Sense & Edibility

5 from 13 votes

Easy Breakfast Empanadas have a filling of fluffy scrambled eggs, crisp bacon, and tangy cheddar cheese inside a flaky empanada shell.

Servings: 12 empanadas

Print Pin Recipe SaveSaved!

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Ingredients

  

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For the Scrambled Eggs and Bacon Mixture

• 12 large eggs
• 1/2 teaspoon adobo or kosher salt
• 1/2 teaspoon dried oregano optional
• 1/4 teaspoon black pepper optional
• 12 ounce (340 grams) bacon cooked and chopped

For the Breakfast Empanadas

• 1 batch empanada dough
• 4 ounces (114 grams) sharp cheddar cheese shredded (about 2 cups)

For the Egg Wash

• 1 large egg
• 1 tablespoon cold water

Optional Garnish

• 2 tablespoons (12 grams) everything bagel seasoning

Instructions 

Prepare the Scrambled Eggs and Bacon Filling

• It's important to begin this stage of the recipe about 15 minutes ahead so the filling has time to cool.
• Use a whisk to beat the eggs in a large bowl until they are runny, and no clumps remain. 
• Heat a 10-inch nonstick skillet over medium-high heat.

  Add the eggs to the skillet and cook them, stirring frequently with a rubber spatula, for 4 minutes, or until just past runny.

  Don't overcook the eggs since they will continue to cook in the oven later. 
• Add the chopped bacon to the egg mixture and stir it into the eggs to combine.

  Allow the egg and bacon filling to cool for 15 minutes.

Heat the Oven

• Heat your oven to 375°F (190°C).

  Line a half sheet pan with a silicone baking mat or parchment paper and set it aside.

Make the Egg Wash

• Add the large egg and a tablespoon of cold water to a small bowl.

  Whisk the egg and water together until the egg wash is runny and free of clumps.

  Set this bowl aside for now.

Fill and Seal the Empanadas

• Roll out the empanada discs into an 8-inch circle on a lightly floured surface using a rolling pin. 

  Use a #16 portion scoop, about 1/4 cup or 60 grams, to place a scoop of the egg filling onto the center of each dough circle once it's cool.

  Top the egg filling with a generous pinch (about 1 1/2 tablespoons or 17 grams) of shredded cheddar cheese. 
• Brush a light glaze of the egg wash on one half of the empanada disc.

  Fold half the dough circle over the other to create a half-moon shape.

  Use your fingers to press the edges of the empanada dough together, then crimp them with your fingers or the tines of a fork.
• Place the sealed breakfast empanadas on the prepared sheet pan and brush a liberal amount of the egg wash over the breakfast empanadas.

  Use a sharp knife or fork tines to pierce venting holes in the top of the empanadas to keep the empanadas from exploding while they bake. 
• Sprinkle a teaspoon of everything bagel seasoning over the surface of the breakfast empanadas.

Bake, Then Cool the Breakfast Empanadas

• Bake the breakfast empanadas for 30-35 minutes.

  After baking, remove the golden brown breakfast empanadas from the oven and allow them to cool on the baking tray for 2-3 minutes.
• Remove them from the pan to a wire rack to continue cooling for another 5-10 minutes. 

  Add fresh fruit, Greek yogurt, and orange juice to make this a complete, healthier breakfast.

Notes

Swaps and Substitutions:

• You can substitute the eggs with an egg replacement to make the filling an egg-free option.
• Replace the chopped bacon with diced, cooked ham, crumbled chorizo, crumbled breakfast sausage, or a meat replacement.
• Remove the bacon completely (or use a meat substitute) to make these vegetarian empanadas.
• Add 1/4 cup of sautéed onions, bell peppers, red pepper, fresh cilantro, green onions, or sautéed mushrooms to the filling for more variety. 
• Replace the sharp cheddar with pepper jack cheese, Monterey jack, crumbled cotija, diced cream cheese, or shredded gouda.
• You can use empanada discs, found in the freezer aisle of your local grocery store, pie crust, homemade biscuit dough, thinly rolled puff pastry, or your own empanada dough in place of my empanada dough in this recipe.
• You can omit the bagel seasoning or replace it with sesame or poppy seeds.

Tips and Techniques:

• Adding the hot filling to your empanada dough causes the dough to become too soft, leading to tears or rips in the pastry.
• As the eggs cool, they continue to cook (a process known as carryover cooking) so they won't end up as runny as they were.
• An egg wash acts as a glue to seal the edges of the empanada together, but it also provides a glossy appearance to the baked breakfast empanadas. You can seal the empanadas with water instead.
• The filling is hot when fresh from the oven, so cooling the breakfast empanadas is essential. 
• Serve breakfast empanadas on their own or with a dip like salsa, mayo-ketchup, or sour cream.

Storage Instructions:

• Store leftover breakfast empanadas in an airtight container in the refrigerator for 3-4 days. 
• Avoid storing breakfast empanadas at room temperature since they contain eggs. 
• Reheat breakfast empanadas in the air fryer for 4 minutes at 400°F (204°C), in a 300°F (150°C) oven for 10 minutes, or in the microwave for 1- 1 1/2 minutes. 

Freezer Instructions:

• To freeze unbaked breakfast empanadas:
  1. Freeze the formed empanadas until solid on a silicone-lined sheet pan.
  2. Pack them into a freezer storage bag, and freeze them for up to 3 months. 
  3. Remove the frozen empanadas from the freezer and thaw them overnight in the fridge.
  4. Once they're thawed, bake them all or just one or two.
• To freeze baked breakfast empanadas:
  1. Allow the empanadas to cool completely on a wire rack so the trapped steam doesn't make them soggy on the bottom.
  2. Return them to the sheet pan and freeze them until solid.
  3. Once frozen, transfer the empanadas to a freezer storage bag and store them in the freezer for 2-3 months.
  4. Thaw the frozen empanadas in the refrigerator and reheat as instructed above. 

Nutrition

Calories: 235kcalCarbohydrates: 1gProtein: 13gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 230mgSodium: 527mgPotassium: 141mgFiber: 0.1gSugar: 0.2gVitamin A: 399IUVitamin C: 0.003mgCalcium: 100mgIron: 1mg

Course Breakfast, Brunch

Cuisine Latin American, Puerto Rican/Hispanic

Keyword bacon, eggs, empanadas, empanadillas, pastelillos, turnovers

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