Breakfast Empanadas with Sausage Gravy and Cheddar Cheese

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

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.

Sprinkle flour over the cooked sausage and cook for 1 minute, stirring constantly, to create a roux.

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.

Remove from heat and let the sausage gravy cool slightly.

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.

Fold the empanada disc in half to form a half-moon shape. Crimp the edges with a fork to seal.

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.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving.