Have you ever craved something that's both comforting and exciting for breakfast? That's exactly what this Egg Empanadas Recipe delivers every single time. I've been making these savory hand pies for years, and they never disappoint; crispy on the outside, soft and flavorful on the inside.
This Egg Empanadas Recipe is my go-to when I need something portable, delicious, and satisfying. Whether you're rushing out the door or hosting a lazy weekend brunch, these golden pockets of goodness will become your new breakfast obsession. Trust me, once you master this Egg Empanadas Recipe, you'll wonder how you ever lived without it.
Why This Breakfast Game-Changer Works Every Time
Let me tell you why this Egg Empanadas Recipe stands out from every other breakfast option. First, it's incredibly versatile; you can customize the filling based on what's in your fridge. Second, these breakfast empanadas are perfect for meal prep, which means less stress during busy mornings.
What makes this Egg Empanadas Recipe truly special is the balance between the flaky pastry and the rich, protein-packed filling. Unlike regular breakfast sandwiches that get soggy, these savory egg pastries hold their shape beautifully. They pair wonderfully with fresh salsa, hot sauce, or even a simple side salad. The best part? This Egg Empanadas Recipe works for breakfast, brunch, lunch, or even as a party appetizer.
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Ingredients
For the Empanada Dough:
- All-purpose flour
- Salt
- Cold butter, cubed
- Egg
- Cold water
- White vinegar
For the Egg Filling:
- Optional: cooked chorizo, ham, or bacon
- Large eggs
- Shredded cheese (cheddar, mozzarella, or your favorite)
- Diced bell peppers
- Diced onions
- Butter
- Salt and pepper to taste
See recipe card for quantities.
Instructions
Preparing the Empanada Dough
- Combine flour and salt in a large mixing bowl.
- Add cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Whisk together the egg, cold water, and vinegar in a small bowl.
- Pour the wet ingredients into the flour mixture and stir until a dough forms.
- Knead gently on a floured surface for about 2 minutes until smooth.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (this makes rolling much easier).
Making the Egg Filling
- Heat butter in a non-stick skillet over medium heat.
- Sauté the diced onions and bell peppers for 3-4 minutes until softened.
- Beat the eggs in a bowl with salt and pepper.
- Pour eggs into the skillet and scramble gently until just cooked but still slightly soft (they'll cook more during baking).
- Remove from heat and stir in the shredded cheese.
- Let the filling cool completely before assembling (this prevents soggy dough).
Assembling Your Egg Empanadas Recipe
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to about ⅛-inch thickness.
- Cut circles using a 4-5 inch round cutter or a small bowl.
- Place 2 tablespoons of egg filling on one half of each circle, leaving a ½-inch border.
- Fold the dough over to create a half-moon shape.
- Press the edges together firmly and crimp with a fork to seal completely.
- Place empanadas on the prepared baking sheet.
Baking to Golden Perfection
- Let them cool for 5 minutes before serving (the filling will be very hot).
- Beat one egg and brush it over the tops of each empanada (this creates that beautiful golden color).
- Use a sharp knife to cut small slits on top for steam to escape.
- Bake for 20-25 minutes until golden brown and crispy.
Expert Cooking Tips
Temperature Matters
- Always use cold butter and cold water when making the empanada dough recipe. This temperature difference creates steam during baking, which results in those beautiful flaky layers everyone loves.
Don't Overfill
- The biggest mistake with any Egg Empanadas Recipe is overstuffing. Stick to 2 tablespoons of filling per empanada. Too much filling makes them impossible to seal properly, and you'll end up with leaks during baking.
Rest Your Dough
- Never skip the refrigeration step. Resting the dough for at least 30 minutes relaxes the gluten, making it easier to roll out without shrinking. If you have time, let it rest for up to 2 hours.
Perfect Sealing Technique
- Before crimping with a fork, brush the edges with a little water. This creates a better seal and prevents your baked empanadas with egg filling from opening during cooking.
Customize Your Proteins
- Try chorizo and egg empanadas for a spicy kick, or ham and egg empanadas for a classic combination. Each variation brings something unique to the table.
Frying Option
- If you prefer fried egg empanadas, heat oil to 350°F and fry for 3-4 minutes per side until golden. They'll be crispier but slightly heavier than the baked version.
Recipe Variations & Substitutions
Dietary Modifications
- Vegetarian Version: This basic Egg Empanadas Recipe is already vegetarian. Add more vegetables like mushrooms, zucchini, or tomatoes for extra nutrition.
- Vegan Adaptation: Replace eggs with scrambled tofu seasoned with turmeric and nutritional yeast. Use vegan butter for the dough and skip the egg wash; brush with plant-based milk instead.
- Keto-Friendly: Make the dough with almond flour and add cream cheese to help it bind. The egg filling is already low-carb and perfect for protein packed breakfast empanadas.
Flavor Variations
- Latin American Empanadas Style: Add cumin, paprika, and a pinch of cayenne to your egg mixture. This gives them an authentic Argentinian empanada recipe flavor profile.
- Mediterranean Twist: Include feta cheese, sundried tomatoes, and fresh herbs like oregano or basil for a Greek-inspired version.
- Asian Fusion: Add ginger, scallions, and a splash of soy sauce to create a unique breakfast hand pies variation that's unexpected and delicious.
- Extra Veggie: Create vegetable empanadas with egg filling by adding diced tomatoes, corn, jalapeños, and black beans to make them heartier and more colorful.
Cheese Options
- Experiment with different cheeses to change the flavor profile completely. Pepper jack adds heat, gouda brings smokiness, and Swiss cheese offers a mild, nutty taste. For egg and cheese empanadas that really stand out, try a blend of sharp cheddar and cream cheese.
Equipment Recommendations
- Rolling Pin: Essential for achieving even dough thickness (a wine bottle works in a pinch for this Egg Empanadas Recipe)
- Round Cookie Cutter (4-5 inches): Creates uniform empanadas; a bowl or glass works as a substitute
- Pastry Cutter or Fork: For cutting butter into flour and crimping edges
- Non-stick Skillet: Prevents eggs from sticking during scrambling
- Baking Sheet with Parchment Paper: Ensures your oven-baked empanadas don't stick and cleanup is easy
- Pastry Brush: For applying egg wash evenly
- Sharp Knife: For cutting steam vents
Storage & Meal Prep Tips
Refrigeration
- Store cooked breakfast empanadas in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes to restore crispiness; microwaving works but makes them softer.
Freezing Instructions
- This Egg Empanadas Recipe freezes beautifully for make-ahead breakfast empanadas. Freeze unbaked empanadas on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 5-7 extra minutes to the cooking time.
Meal Prep Strategy
- Prepare the dough and filling separately on Sunday. Store them in the fridge, then assemble fresh empanadas throughout the week for quick morning pastry ideas that take only 25 minutes to bake.
Reheating Tips
- For best results, always reheat in the oven or air fryer rather than the microwave. This keeps the pastry crispy and prevents sogginess. Air fryer works wonderfully at 350°F for 5-6 minutes.
The Golden Rule That Changes Everything
Here's something I learned from my grandmother that transformed my Egg Empanadas Recipe forever: always let your filling cool completely before assembling. I know you're excited and want to rush, but warm filling creates steam that makes the dough soggy and difficult to seal.
The second secret? Freeze your assembled empanadas for 15 minutes before baking. This quick chill sets the butter in the dough, creating even flakier layers. These two simple tricks turn good empanadas into extraordinary ones. Every time I share this Egg Empanadas Recipe with friends, these tips are what they remember most.
FAQ
What's in a breakfast empanada?
A breakfast empanada typically contains scrambled eggs, cheese, and various add-ins like peppers, onions, potatoes, or breakfast meats. The filling is wrapped in pastry dough and either baked or fried. This Egg Empanadas Recipe includes eggs, cheese, and vegetables for a balanced, satisfying meal.
Are empanadas made with eggs?
Yes, many empanadas include eggs in their filling, especially breakfast empanadas. Eggs can be scrambled and mixed with other ingredients, or hard-boiled and diced. The Egg Empanadas Recipe combines eggs with cheese and vegetables for a protein-rich filling.
What country puts eggs in their empanadas?
Several countries feature eggs in their empanadas. Argentina commonly includes hard-boiled eggs in beef empanadas, while Filipino empanadas often contain eggs with ground meat and vegetables. Latin American empanada variations across Colombia, Chile, and other countries also incorporate eggs in various preparations.
What are common empanada mistakes?
The most common mistakes include overfilling (which causes leaks), not sealing edges properly, using warm filling (creates soggy dough), and rolling dough too thin. With this Egg Empanadas Recipe, avoid these issues by using the right amount of filling, sealing carefully, cooling your mixture, and maintaining consistent dough thickness.
More Delicious Hand Pie Ideas
Now that you've mastered this Egg Empanadas Recipe, why not expand your breakfast repertoire? These golden, crispy pockets have probably inspired you to try more savory pastry variations. Once you've perfected the technique, the possibilities are truly endless.
Try my Spinach Empanadas Recipe for a lighter, vegetable-forward option that's equally delicious. Or explore the Tuna Empanadas Recipe for a protein-packed lunch idea that travels well. Both recipes use the same basic empanada dough recipe, so you're already halfway there. These savory egg pastries have opened the door to countless flavor combinations that will keep your meals exciting all week long.
Written with love 💛 by Lisa Johnson
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Pairing
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Egg Empanadas Recipe
Equipment
- 1 Rolling Pin For even dough thickness (a wine bottle works in a pinch)
- 1 Round Cookie Cutter (4–5 inch) Use a bowl or glass as a substitute
- 1 Pastry cutter or fork For cutting butter and sealing empanadas
- 1 Non-stick skillet Prevents eggs from sticking
- 1 Baking Sheet with Parchment Paper Keeps empanadas from sticking
- 1 Pastry brush For applying egg wash
- 1 Sharp knife For cutting steam slits
Ingredients
For the Empanada Dough
- 2 ½ cups All-purpose flour Provides structure and flaky texture
- 1 teaspoon Salt Enhances flavor
- ½ cup Cold butter, cubed Creates flaky layers
- 1 large Egg Binds dough together
- ⅓ cup Cold water Add more if needed
- 1 tablespoon White vinegar Makes dough tender
- Gluten-free flour (optional) Substitute 1:1 for gluten-free version
For the Egg Filling
- 6 large Eggs Main protein source
- ½ cup Shredded cheese Cheddar, mozzarella, or blend
- ¼ cup Bell peppers, diced Adds color and sweetness
- ¼ cup Onions, diced Adds depth of flavor
- 2 tablespoon Butter For cooking the scramble
- Salt and pepper To taste
- ¼ cup Cooked chorizo, ham, or bacon (optional) Adds extra protein
- ½ cup Cooked potatoes (optional) For potato and egg empanadas
- ½ cup Sautéed spinach (optional) For spinach and egg empanadas
Instructions
- Combine flour and salt in a bowl. Add butter and mix until crumbly.
- Mix egg, cold water, and vinegar. Add to flour mixture and form a dough.
- Knead gently for 2 minutes, wrap, and chill for 30 minutes.
- Heat butter in skillet, sauté onions and peppers for 3 minutes.
- Add beaten eggs, season, and scramble until soft. Stir in cheese.
- Cool filling completely before assembling.
- Roll out dough, cut circles, and add 2 tablespoon filling per circle.
- Fold, seal with fork, and brush with egg wash.
- Bake at 375°F (190°C) for 20–25 minutes until golden.
- Cool for 5 minutes before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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