Filed Under: Breakfast | Mexican

Breakfast Empanadas

Recipe By Tessa Arias
March 28th, 2012
5 from 1 vote
5 from 1 vote

I'm pretty sure that if I had agreed, my boyfriend would have eaten these for breakfast, lunch and dinner. 

Yield: 14 empanadas

Tessa's Recipe Rundown...

Taste: Just like a breakfast burrito but slightly spicy and ridiculously buttery (thanks to the crust). Just take a look at the ingredients. How could this be bad?
Texture: The empanada dough is to die for. It’s buttery with the perfect amount of crunch and interior softness. The chorizo adds bits of meatiness, the potato adds starchy softness, while the eggs add fluffiness.
Ease: The dough has to be chilled ahead of time and the filling takes about 30 minutes to make. Then you have to assemble and bake. So no, not the easiest of recipes. But SO worth it. And I’ve reheated these in the oven (400ยฐ for about 8-10 minutes) after being refrigerated overnight with great results.
Appearance: These babies look like little pockets of goodness.
Pros: Ahhhhhmazing.
Cons: Not exactly the breakfast of champions.
Would I make this again? Yes.

I’m pretty sure that if I had agreed, my boyfriend would have eaten these for breakfast, lunch and dinner. These breakfast empanadas are filled with a chorizo, potato, and scrambled egg mixture and enclosed in the best pastry ever (it’s easy pastry, promise). It’s like a breakfast burrito taken up a few notches. It’s awesome.



5 from 1 vote

How to make
Breakfast Empanadas

Yield: 14 empanadas
I'm pretty sure that if I had agreed, my boyfriend would have eaten these for breakfast, lunch and dinner. 


For the dough:

  • 1 cup water
  • 1 1/2 sticks (6 ounces) butter
  • 2 3/4 cups flour
  • 2 teaspoon salt
  • pinch paprika

For the filling:

  • 2 teaspoons vegetable oil
  • 1/2 pound Chorizo, casings removed
  • 1 small potato, peeled and diced
  • 1/2 large yellow onion, chopped
  • 1/2 medium red bell pepper, chopped
  • 5 large eggs, beaten
  • 1/4 cup shredded Mexican blend cheese


For the dough:

  1. Heat water and butter in a medium saucepan over medium heat until butter has melted. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center. Pour a little of the warm butter mixture in and stir with fingertips to make a wet paste. Pour in remaining liquid and work the dough with your hand until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
  2. Preheat oven to 400ยฐF. Line a large baking sheet with parchment paper or a silicone baking mat.

For the filling:

  1. Heat oil in a large skillet over medium heat. Add Chorizo and cook, stirring to break up any large pieces, until done, about 10 minutes. Remove from pan with a slotted spoon into a large bowl. Increase heat to medium and add potato, onion, and pepper to pan. Cook, stirring often, until potatoes are soft and onions are translucent, about 15 minutes. Remove vegetable mixture to bowl with Chorizo.
  2. Meanwhile, heat a medium nonstick skillet over medium-low heat. Scramble eggs as desired. Transfer scrambled eggs to Chorizo and vegetable mixture. Add cheese. Gently fold mixture to combine.

To assemble:

  1. Tear off pieces of chilled dough and roll into golf-ball sized balls. Using a rolling pin, roll out balls on a lightly floured work surface into about 5-inch diameter circles. Place 2 heaping tablespoons of filling into the center of each dough circle. Fold dough over to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
  2. Place empanadas on prepared baking sheet and bake until golden brown, about 20 minutes.

Recipe Notes

Dough recipe from Saveur
Course: Breakfast
Cuisine: Mexican
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  1. #
    Tracey — March 28, 2012 at 2:51 pm

    These sound so good Tessa!! I get so bored with my usual breakfasts, this is a great way to switch things up ๐Ÿ™‚

  2. #
    María — March 28, 2012 at 3:15 pm

    Acabo de descubrir tu blog y aqui me quedo…menuda empanadilla!

  3. #
    Bryan & YiRan — March 29, 2012 at 3:14 pm

    We love, love, love empanadas. These looks fantastic. Will be making this weekend!

  4. #
    Raisin Questions — March 29, 2012 at 5:58 pm

    I agree that this pastry dough looks fabulous! I like how thin you got it. I look forward to trying this out!

  5. #
    Cathy Clark — October 19, 2014 at 2:47 pm

    I made these for a potluck last year when we did a chili day and everyone wants them again! Delicious. Thank you for sharing!

  6. #
    Catherine Clark — October 6, 2021 at 11:26 am

    Hi… I have made this recipe several times and it’s delicious. I use soy chorizo and these are so yummy and everyone loves them. The pastry is light and flaky yet strong enough to hold the filling.

    Thank you!

    • #
      Emily — October 7, 2021 at 9:29 am

      So happy to hear you love this recipe, Catherine!


  1. Pingback: Of 10 hour road trips and empanada hangovers | The Tummy Train

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. Youโ€™ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed