Breakfast is the most important meal of the day, and with these 3-Ingredient BREAKFAST EMPANADAS with EGGS & CHEESE, it will also become your favorite meal of the day 🙂 . Seriously folks, these breakfast empanadas are so good, they´re super easy to make and they come together in 30 minutes.
Now I know many of you are super busy in the morning. But that is no reason why you shouldn´t have a great breakfast. SOLUTION: Make these empanadas the night before and freeze them up. In the morning pop one in the microwave for 1 minute and you´re ready to go. No excuse why you shouldn´t have an amazing breakfast everyday.
Plus check this out, to make things even easier, I used premade store-bought pizza dough to make these breakfast empanadas. If you prefer, you can make your own empanada dough from scratch.
TIPS & TRICKS to make these EMPANADAS: My pizza dough was already rolled out, if you can´t find them like that in your area, no big deal. Just roll it out to a thickness of about 1/8 of an inch. Remember to brush the empanadas with egg wash just before they go in the oven. This is what gives them that beautiful golden crust.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
If you enjoy what I do here on Spain on a Fork, consider joining me on Patreon.
Watch the Video Below on How to Make 3-Ingredient BREAKFAST EMPANADAS with EGGS & CHEESE
3-Ingredient BREAKFAST EMPANADAS with EGGS & CHEESE
- 2 premade store-bought pizza doughs
- 7 large eggs
- 2 cups shredded Manchego cheese
- 2 tbsp freshly chopped chives
- 2 tbsp extra virgin olive oil
- sea salt
- black pepper
Crack 6 to 7 large eggs into a large bowl and whisk together until well combined, heat a large nonstick pan with a low-medium heat, add in 2 tbsp of extra virgin olive oil and the egg mixture, start mixing everything together, you want to mix this continuously so the eggs cook evenly, after 4 minutes and the eggs are fully cooked through but still creamy, turn off the heat, season with sea salt & black pepper and gently mix together so the seasonings are evenly divided, set aside
Roll out the premade pizza doughs, using a bowl with a 4 1/2 inch diameter, push down on the pizza dough, twist the bowl, you should end up with four 4 1/2 inch round doughs from each pizza dough
Add some all-purpose flour to a piece of parchment paper, dust off all of the circular doughs, stretching them out to make them a bit bigger, evenly divide the scrambled eggs into the doughs (make sure to not over-stuff them), sprinkle each one with shredded Manchego cheese and top off with some freshly chopped chives, fold the dough over the ingredients and pierce down on the outer edges with your fingers, then pierce again with a fork on both sides, add the empanadas to a baking tray lined with parchment paper,
Brush the empanadas with some egg wash (I seasoned mine with sea salt), add into a preheated oven, bake +broil option 210 C - 425 F, after 12 to 13 minutes and they have a golden crust, remove from the oven, transfer to a wire rack, enjoy them hot, at room temperature or add to the freezer, they will hold for up to 7 days
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.