These protein-packed Breakfast Empanadas filled with chorizo, eggs, and cheese are proof that bold, satisfying flavor belongs at the breakfast table.
Move over, toast and cereal—breakfast empanadas are here to transform your morning routine. Stuffed with spicy chorizo, fluffy scrambled eggs, and melty cheddar cheese, these handheld pockets are crispy on the outside and irresistibly savory on the inside. Baked instead of fried, they’re a little lighter than traditional empanadas but just as satisfying.
Empanadas might not be your typical breakfast food, but this version proves they deserve a spot at the breakfast or brunch table. Whether you’re fueling up for the day ahead or hosting a leisurely weekend get-together, they strike the perfect balance of comfort and excitement. Plus, they’re surprisingly easy to make, especially if you’re the kind of cook who enjoys getting hands-on with dough.
What makes this recipe extra special is its adaptability. You can customize the filling based on what you have on hand or tailor the spice level to your taste. And because they’re so portable, these empanadas are great for meal prep or taking on the go. But truth be told, they rarely last that long in my house.
A world of empanadas
The empanada has humble beginnings, but it’s become a culinary icon across the globe. Its name comes from the Spanish word empanar, which means “to wrap in bread”—a nod to its versatile pastry shell. While Spain and Portugal are credited with the original concept, it’s Latin America that truly made it its own. In Argentina, you’ll find flaky empanadas filled with ground beef, olives, and raisins. In Colombia, they’re made with cornmeal dough and stuffed with meat and potatoes, often served with lime and ají sauce for dipping. Some are spicy, some are sweet, and many are made to reflect local ingredients and flavors.
Breakfast empanadas may not be traditional, but they celebrate the same spirit of customization and comfort. Using eggs, chorizo, and cheese gives them a hearty, morning-ready twist that feels both unique and familiar—perfect for introducing little ones to new flavors or just shaking up your usual breakfast rotation.
How do I store leftovers?
Let any leftover empanadas cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. To reheat, pop them in a 350ºF oven or toaster oven for about 10 minutes to restore that crisp exterior. You can also freeze the baked empanadas for up to 2 months—just reheat from frozen in the oven for about 20–25 minutes, no thawing needed.
Serving suggestions
For a savory brunch spread, serve these breakfast empanadas with Breakfast Tostadas, Corn Rice, and a side of Chipotle Guacamole. Don’t forget a drizzle of Chimichurri Sauce to add a bright herbal kick. Round it out with a Strawberry Açai Refresher, Limeade, or coffee for a morning meal that feels anything but ordinary.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter chilled and cubed
- ¼ cup ice water
- 1 tablespoon olive oil
- ½ pound chorizo casings removed
- 1 small onion diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 6 large eggs beaten
- ½ cup shredded cheddar cheese
Instructions
- In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the ice water, stirring until the mixture forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Heat the olive oil in a skillet over medium heat. Add the chorizo, onion, and bell peppers. Cook until the chorizo is browned and the vegetables are tender, about 10 minutes. Remove from heat and let cool.
- In a separate bowl, beat the eggs and stir in the cheddar cheese. Add the cooled chorizo mixture to the eggs and mix well.
- Preheat the oven to 400°F. Roll the dough out onto a floured surface. Cut into circles using a 5-inch cutter. Spoon the filling onto one half of each circle. Fold the dough over the filling and press the edges together with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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