I still remember the first time I made Breakfast Empanadas. It was a rainy Sunday morning last October, and I had a fridge full of eggs, half a pack of bacon, and absolutely zero patience for another bowl of oatmeal. I wanted something that felt like a celebration. Something you could hold in one hand while standing in the kitchen, still in pajamas. The first batch came out lopsided, with filling leaking out the sides like a confession. But that first bite - the crunch of the golden dough, the way the melted cheddar clung to the fluffy eggs - I knew I had stumbled onto something worth perfecting.
These Breakfast Empanadas aren't fussy. They're not the kind of thing you save for company. They're the kind of thing you make because you deserve a Tuesday that feels special. Over the last year, I've made them maybe a dozen times, tweaking the filling temperature, testing different cheeses, burning my fingers on hot baking sheets. And I've landed on seven secrets that turn good Breakfast Empanadas into the best you'll ever make. Let's get into it.
Bacon And Egg Empanadas: The backstory
I grew up eating empanadas from a little bakery in my neighborhood. The owner, a woman named Rosa, made them by hand every morning. You could smell the dough baking from half a block away. I never asked her for the recipe - I was too shy, and honestly, I didn't want to know. Some things are better as a mystery.
But when I moved to a new city a few years ago, I couldn't find anything like those empanadas anymore. So I started making my own. The first few attempts were rough. Dough that was too thick, filling that turned the crust soggy, eggs that came out rubbery. My husband ate them anyway, bless him, but I could tell he was being kind. I wanted the real thing. I wanted that flaky, buttery shell with a breakfast filling that tasted like morning - warm, savory, a little bit indulgent.
These Breakfast Empanadas are the result of that long hunt. They're what I make when I want to feel like I'm back on that street outside Rosa's bakery, except now I'm in my own kitchen, in my own slippers. And honestly? They've become something even better. They're mine now.
Your Ingredient Guide
The filling is where most people get it wrong. They load up on eggs but skip the cooling step, and the steam turns the crust into cardboard. I use 12 large eggs for a full batch - makes about 8 generous empanadas. The bacon needs to be cooked until properly crisp, not floppy. You want that texture contrast. Sharp cheddar is non-negotiable for me. The tang cuts through the richness of the eggs and bacon. Pre-shredded cheese has anti-caking agents that mess with the melt, so grate your own. It takes two minutes and makes a real difference. The adobo seasoning is a nod to my Puerto Rican roots, but if you don't have it, kosher salt works fine. And the everything bagel seasoning on top? That's my secret weapon. Don't skip it.
The gist of it
Start the filling first. Whisk those 12 eggs until they're completely smooth - no streaks of white left. Heat a nonstick skillet over medium-high heat and scramble the eggs just until they're past runny but still soft. About 4 minutes. They'll finish cooking in the oven, so it's better to undercook than overcook. Stir in the chopped bacon and let the whole thing cool for a full 15 minutes. This is the step nobody wants to wait for, but it's the single most important thing you can do.
While the filling cools, roll out your empanada dough into 8-inch circles. I use a homemade dough, but good store-bought works too. Place about a quarter cup of the cooled filling in the center, then top with a generous pinch of cheddar. Brush egg wash on one half of the dough circle, fold it over, and crimp the edges with a fork. Piercing vent holes on top isn't optional - it stops the empanadas from exploding in the oven. Brush the tops with more egg wash and sprinkle everything bagel seasoning over each one.
Bake at 375°F for 30-35 minutes. The kitchen will smell like a diner and a bakery had a beautiful baby. Let them rest on the tray for a few minutes before moving to a wire rack. That rest is crucial - the cheese needs to set up so you don't burn your tongue on the first bite. Trust me, I've done that too.
My Best Advice
- Let the filling cool completely. I cannot stress this enough. Hot filling creates steam, steam makes the dough soggy, and soggy dough is the saddest thing in breakfast. Fifteen minutes on the counter, minimum. I've started making the filling the night before when I'm meal prepping, and the results are even better.
- Use a kitchen scale for the dough circles. Eyeballing it gave me empanadas that ranged from golf ball to dinner plate. Weighing the dough portions ensures even baking and consistent cook times. I aim for about 80 grams per disc.
- Crimp with a fork, not your fingers. Finger crimping looks rustic, sure, but fork crimping actually seals the edges. You want a tight seal so the filling stays inside. I learned this after a batch leaked cheese all over the baking sheet and I had to scrape it off with a spatula.
- Don't crowd the pan. These empanadas need space to breathe. A half sheet pan fits 8 comfortably. If you try to squeeze more on, they steam instead of baking, and you lose that golden crunch.
Missing an ingredient? No problem
- Swap the bacon for sausage or ham. Cooked breakfast sausage crumbles work beautifully. So does diced ham. For a vegetarian version, use a good plant-based sausage crumble - just cook it until it's browned and slightly crispy before mixing into the eggs.
- Change up the cheese. Sharp cheddar is my go-to, but pepper jack adds a nice kick, and Gruyère gives it a fancy brunch vibe. Monterey Jack melts beautifully. Just avoid pre-shredded bags for that smooth melt.
- Try different dough. Puff pastry makes for an extra flaky, almost croissant-like empanada. It bakes up lighter and more delicate. Store-bought pie crust works in a pinch, though it's less sturdy. Gluten-free empanada dough has come a long way - I've used it successfully with these Breakfast Empanadas, just roll it a little thicker since it tends to tear more easily.
Rounding out the meal
These Breakfast Empanadas are a full meal on their own, but I always add something fresh on the side. A handful of fresh fruit - sliced mango in summer, orange segments in winter. Sometimes a dollop of Greek yogurt with honey. The tang wakes up your palate and cuts through the richness. If you want to go full diner breakfast, a small side of crispy hash browns works too. I've also served these with a simple green salad tossed in lemon vinaigrette, and it felt surprisingly right. The acidity balances the savory filling.
For drinks, I'm partial to a strong cup of black coffee. But my kids go straight for the orange juice. There's something about the sweetness that pairs perfectly with the salty bacon and cheese. Whatever you choose, just make sure there's enough napkins. These things are messy in the best way.
Make-Ahead Tips
Refrigerator
Store leftover Breakfast Empanadas in an airtight container in the fridge for up to 3 days. Layer them between sheets of parchment paper so they don't stick together. The filling keeps really well, and the dough stays flaky if stored properly.
Freezer
These freeze like a dream. Let them cool completely, then wrap each empanada individually in plastic wrap. Toss them all in a freezer bag. They'll keep for 2 months. Thaw overnight in the fridge before reheating, or go straight from frozen to the oven - just add 5-7 minutes to the reheat time.
Reheating
Skip the microwave. It turns the dough rubbery. Reheat in a 350°F oven for 10 minutes (15 if frozen). The exterior gets crunchy again, and the cheese re-melts beautifully. An air fryer works great too - 5 minutes at 350°F does the trick. Let them sit for a minute before eating, because that filling gets nuclear hot.
Personal Twists
- Southwest Breakfast Empanadas - Add black beans, corn, and a pinch of cumin to the filling. Swap cheddar for pepper jack and top with a drizzle of hot sauce after baking.
- Mediterranean Breakfast Empanadas - Use crumbled feta, chopped spinach, and sun-dried tomatoes instead of bacon. Add a pinch of dried oregano to the egg mixture.
- Sweet Breakfast Empanadas - Skip the bacon and cheese. Fill with a mixture of cream cheese, a little sugar, and fresh berries. Dust with powdered sugar after baking. These are a huge hit with kids.
💡 Pro tip: Make a double batch of the filling and freeze half. On busy mornings, you can thaw the filling, roll out fresh dough, and have Breakfast Empanadas on the table in under 30 minutes. The filling keeps its texture perfectly for up to 3 months in the freezer.
What you're wondering
Can I make these Breakfast Empanadas ahead of time for a party?
Absolutely. Assemble them completely, place them on a baking sheet, and refrigerate uncovered for up to 24 hours. Bake them straight from the fridge, adding about 5 minutes to the baking time. The dough stays flaky, and the filling stays fresh.
Why does my dough get soggy when I make Breakfast Empanadas?
Almost always because the filling is too warm when you assemble. Let it cool for at least 15 minutes after cooking. Hot filling releases steam inside the dough, and that moisture turns the crust soggy before it has a chance to crisp in the oven.
Can I use pre-made empanada discs from the store?
Yes, and they save a ton of time. Goya brand discs work well. Just let them come to room temperature before rolling - about 20 minutes on the counter. Cold discs crack when you try to stretch them, and cracks mean leaks.
How do I prevent the Breakfast Empanadas from bursting open in the oven?
Two things: vent holes and a good seal. Use a sharp knife to poke 3-4 small slits in the top of each empanada before baking. And crimp the edges thoroughly with a fork. If steam can't escape, it'll find its own way out - usually through the side.
Frequently Asked Questions
What are bacon and egg empanadas?
Bacon and egg empanadas are a delicious pastry filled with a savory mixture of cooked bacon and scrambled eggs. These tasty treats are often enjoyed as a breakfast option or snack, perfect for any time of the day.
How do you make bacon and egg empanadas?
To make bacon and egg empanadas, you'll start by cooking the bacon until crispy, then mixing it with scrambled eggs. The filling is then placed inside a dough round, which is folded, sealed, and baked or fried until golden brown.
Can you customize the filling of bacon and egg empanadas?
Yes, you can customize the filling of bacon and egg empanadas to suit your taste. Feel free to add ingredients like cheese, vegetables, or spices for an extra flavor boost or to accommodate dietary preferences.
Breakfast Empanadas
Equipment
- Large bowl
- Whisk
- 10-inch nonstick skillet
- rubber spatula
- Rolling Pin
- Half Sheet Pan
- Silicone baking mat or parchment paper
- Small bowl
- Sharp knife or fork
Ingredients
- ═══ FOR THE FILLING ═══
- 12 large eggs
- ½ teaspoon adobo (or kosher salt)
- ½ teaspoon dried oregano (optional)
- ¼ teaspoon black pepper (optional)
- 12 ounce (340 grams) bacon (cooked and chopped)
- 4 ounces (114 grams) sharp cheddar cheese (shredded (about 2 cups))
- ═══ FOR THE DOUGH AND ASSEMBLY ═══
- 1 batch empanada dough
- 1 large egg
- 1 tablespoon cold water
- 2 tablespoons (12 grams) everything bagel seasoning
Instructions
- Start by preparing the filling about 15 minutes ahead so it can cool. In a large bowl, whisk the 12 eggs until runny and no clumps remain.
- Heat a 10-inch nonstick skillet over medium-high heat. Add the eggs and cook, stirring frequently with a rubber spatula, for 4 minutes or until just past runny. Do not overcook since eggs will finish cooking in the oven.
- Stir the chopped bacon into the cooked eggs. Let the filling cool for 15 minutes.
- Preheat oven to 375°F (190°C). Line a half sheet pan with a silicone baking mat or parchment paper.
- In a small bowl, whisk the large egg with 1 tablespoon cold water to make an egg wash. Set aside.
- On a lightly floured surface, roll out empanada dough discs into 8-inch circles. Place about ¼ cup (60 grams) of cooled filling onto the center of each dough circle. Top with a generous pinch (about 1 ½ tablespoons or 17 grams) of shredded cheddar cheese.
- Brush a light glaze of egg wash on one half of each dough circle. Fold the other half over to create a half-moon shape. Press edges together and crimp with fingers or a fork to seal.
- Place assembled empanadas on the prepared sheet pan. Brush liberally with egg wash, then use a sharp knife or fork to pierce vent holes on top to prevent bursting during baking. Sprinkle each with a teaspoon of everything bagel seasoning.
- Bake for 30-35 minutes until golden brown. Let cool on the baking tray for 2-3 minutes, then transfer to a wire rack to cool for another 5-10 minutes. Serve with fresh fruit, Greek yogurt, and orange juice for a complete breakfast.
Notes
- For best results, ensure the filling is fully cooled before assembling to prevent soggy dough.
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes.
- Substitute cooked sausage or ham for the bacon, or use a vegetarian sausage crumble for a meatless version.
- To save time, use pre-made empanada dough or puff pastry, and cook the bacon in advance.
- Pair these empanadas with salsa, sour cream, or hot sauce for dipping, and a side of fresh fruit or a green salad for a balanced meal.
