Breakfast Empanadas with Scrambled Eggs, Chorizo, and Cheese

Savory and satisfying breakfast empanadas filled with scrambled eggs, spicy chorizo, melty cheese, and sauteed vegetables. Perfect for a grab-and-go breakfast or a leisurely brunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.14/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

8countEmpanada Dough Discs(Store-bought or homemade)

£2.50

4ozChorizo(Removed from casing)

£2.00

6largeEggs

£1.75

2tablespoonsMilk

£0.05

1cupShredded Cheddar Cheese(Or Monterey Jack, or a blend)

£1.50

0.5mediumRed Bell Pepper(Diced)

£0.50

0.3mediumYellow Onion(Diced)

£0.10

1tablespoonOlive Oil

£0.10

0.3teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

1tablespoonEgg Wash(1 egg whisked with 1 tablespoon of water)

£0.05

Total Cost

£8.55

£2.14 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
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.
3.
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.
4.
In a bowl, whisk together eggs, milk, salt, and pepper.
5.
Pour the egg mixture into the skillet with the chorizo and vegetables. Cook, stirring frequently, until the eggs are scrambled and cooked through.
6.
Remove the skillet from heat and let the egg mixture cool slightly.
7.
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.
8.
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.
9.
Repeat with the remaining dough discs and filling.
10.
Brush the tops of the empanadas with egg wash.
11.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
12.
Let the empanadas cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (175g)

650 kcal / 2720 kJ

Carbs

30g

12% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For extra flavor, add a pinch of chili powder or smoked paprika to the egg mixture.

You can customize the filling with other vegetables like mushrooms, spinach, or jalapeños.

Make a large batch and freeze the empanadas for a quick and easy breakfast option. Reheat in the oven or microwave.

Serve with your favorite salsa, hot sauce, or sour cream.

Cooking Equipment

Oven

Stovetop

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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