Breakfast Empanadas with Scrambled Eggs, Chorizo, and Cheese

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

In a large skillet, heat olive oil over medium heat. Add diced red bell pepper and onion, and cook until softened, about 5-7 minutes.

Add chorizo to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.

In a bowl, whisk together eggs, milk, salt, and pepper.

Pour the egg mixture into the skillet with the chorizo and vegetables. Cook, stirring frequently, until the eggs are scrambled and cooked through.

Remove the skillet from heat and let the egg mixture cool slightly.

Place one empanada dough disc on a clean surface. Spoon about 1/4 cup of the egg mixture onto the center of the disc. Top with 2 tablespoons of shredded cheese.

Fold the empanada dough in half, forming a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a good seal.

Repeat with the remaining dough discs and filling.

Brush the tops of the empanadas with egg wash.

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

Let the empanadas cool slightly before serving.