Breakfast Empanadas with Sausage Gravy and Cheddar Cheese

Savory and satisfying breakfast empanadas filled with creamy sausage gravy and sharp cheddar cheese. A perfect grab-and-go breakfast or brunch option.

Prep Time

20 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.37/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1poundBulk Sausage(Italian or breakfast sausage)

£3.50

0.3cupAll-Purpose Flour

£0.05

2cupsMilk(Whole milk recommended for richness)

£0.60

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, to taste)

£0.03

1cupCheddar Cheese(Shredded, sharp or mild depending on preference)

£2.00

8countEmpanada Discs(Refrigerated, store-bought)

£3.00

1largeEgg(For egg wash)

£0.30

1tablespoonWater(For egg wash)

Total Cost

£9.49

£2.37 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a large skillet over medium heat, cook sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
3.
Sprinkle flour over the cooked sausage and cook for 1 minute, stirring constantly, to create a roux.
4.
Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring occasionally. Reduce heat to low and cook until the gravy has thickened, about 5-7 minutes. Season with salt and pepper to taste.
5.
Remove from heat and let the sausage gravy cool slightly.
6.
Place a spoonful (about 2-3 tablespoons) of sausage gravy in the center of each empanada disc. Top with about 2 tablespoons of shredded cheddar cheese.
7.
Fold the empanada disc in half to form a half-moon shape. Crimp the edges with a fork to seal.
8.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the empanadas with the egg wash.
9.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
10.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (200g)

750 kcal / 3138 kJ

Carbs

30g

12% of RDA

Fat

55g

79% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the sausage gravy.

You can prepare the sausage gravy ahead of time and store it in the refrigerator for up to 2 days. Reheat before filling the empanadas.

If you prefer a sweeter flavor, add a drizzle of honey to the sausage gravy.

These empanadas can be frozen after baking. Allow to cool completely, then wrap individually in plastic wrap and store in a freezer bag for up to 2 months. Reheat in the oven or microwave.

Cooking Equipment

Oven

Stovetop

Large skillet

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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