Breakfast Empanadas
Cook
20 mins
Prep Time
15 mins
Total Time
35 mins
Serves
8
Ingredients
- 1 package refrigerated pie crusts
- 1 cup cooked sausage, crumbled
- 1/2 cup shredded cheese
- 4 large eggs
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- Salt and pepper to taste
- 1 tbsp butter
- 1 egg, beaten (for egg wash)
Kitchen Tools Needed:
- Non-stick skillet
- Mixing bowl
- Baking sheet
- Rolling pin
Steps
- Preheat oven: Preheat oven to 375°F (190°C).
- Cook vegetables: In a non-stick skillet, melt butter over medium heat. Add bell peppers and onions, and cook until softened.
- Whisk eggs: In a mixing bowl, whisk together eggs, salt, and pepper.
- Scramble eggs: Pour the egg mixture into the skillet and scramble until fully cooked.
- Roll out pie crusts: Roll out the pie crusts and cut into circles.
- Assemble empanadas: Place a spoonful of sausage, scrambled eggs, and shredded cheese in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges with a fork.
- Brush with egg wash: Brush with beaten egg.
- Bake: Place on a baking sheet and bake for 20-25 minutes, or until golden brown.
- Serve: Serve warm.
Macros:
Total Calories: 220
Carbs: 20g
Proteins: 7g
Fats: 13g