Breakfast Empanadas is something I’ve had on my “to make” list for years. I don’t know why its taken me this long to share this recipe on the blog, but its a fun little weekend breakfast to put together, not to mention a great way to have breakfast pre-made for the week!

I’ve seen breakfast empanadas made with biscuit dough, from scratch, but for me, the easiest is using a pre-made pie crust, and cutting out circles with a bowl turned upside-down.

Leave about a half an inch on the sides to make it easier to fold in half, then fold the sides over and give in a pinch to keep it together.

It may take a little practice, but these things don’t need to be pretty. They’ll get devoured pretty faster than it takes for the fam to admire your craftmanship anyways!

Brushing the breakfast empanadas on top will also help give it a little color and if to add some cheese on top as well, be my guest!

I like keeping my simple with some cheese egg and bacon. I actually pre-made my eggs and bacon the night before so that all I have to worry about in the morning is making the empanadas.

The only thing it was missing? Salsa! The one thing I told myself about twenty times not to forget at the grocery store was salsa. So learn from my mistake and make sure you have your salsa ready to go for dipping.


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