3-Ingredient BREAKFAST EMPANADAS with EGGS & CHEESE

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cooked sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is leaner and healthier.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

Crack 6 to 7 large eggs into a large bowl and whisk until well combined.

Finely shred 2 cups of mild manchego cheese.

Finely chop a handful of fresh chives (optional).

Heat a large nonstick frying pan over low medium heat and add 2 tablespoons of extra virgin olive oil.

Add the egg mixture to the pan and scramble continuously for about 4 to 4.5 minutes until creamy.

Season scrambled eggs with sea salt and freshly cracked black pepper after cooking and mix gently.

Grab 2 store-bought pre-made pizza doughs, which should be already rolled out.

Using a bowl with a diameter of 4.5 inches, cut out circles from the pizza dough.

Sprinkle all-purpose flour on parchment paper and dust the dough circles on both sides.

Stretch the dough out slightly larger and add some scrambled eggs, shredded manchego cheese, and chopped chives to the center.

Fold the dough over the filling and seal the edges by piercing with fingers and then with a fork.

Transfer each empanada to a baking tray lined with parchment paper.

Brush the tops of the empanadas with seasoned egg wash.

Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit) and bake the empanadas for 11 to 12 minutes.

If using bake and broil option, broil for an additional 2 to 3 minutes after baking.

Transfer the empanadas to a wire rack after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens