Breakfast Empanadas
Recipe provided by That’s What She Eats
These savory Breakfast Empanadas are a handheld morning win, stuffed with Jones All Natural Sausage, scrambled eggs, black beans, pepper jack cheese, and veggies.
Ingredients
- 1 (5 oz.) package Jones Dairy Farm Golden Brown All Natural Turkey Sausage Links
- 1 package frozen empanada dough (for roughly 16 empanadas)
- 3 eggs, beaten, with 1 tablespoon set aside to brush on top
- 1/3 cup diced bell pepper
- 1/3 cup diced onion
- 1/2 cup shredded pepper jack cheese
- 1 tablespoon olive oil
- 1 cup Greek yogurt
- 1/3 cup fresh cilantro, roughly chopped
- 2 cloves garlic, peeled
- 1/4 cup olive oil
- 2 teaspoons salt
Directions
Preheat oven to 400°F. Cook sausages in a large skillet according to package directions. Remove from pan, allow to cool and chop.
In the same skillet, add peppers and onions, and sauté for 2-3 minutes over medium heat until translucent. Add black beans and chopped sausage; cook for additional 2-3 minutes. Push mixture to she side, turn heat to low and add eggs and cheese. Cover the pan and let cook through for 5 minutes; mix all ingredients together and remove from heat.
Once mixture is cool to the touch, spoon 2 tablespoons of filling into the middle of each empanada wrapper, and fold over to close. Press the edges down with a fork or roll over to seal. Brush the tops with the reserved beaten egg and place on a baking sheet. Bake for 20-25 minutes, until golden brown.
While the empanadas are in the oven, blend the sauce. Add yogurt, cilantro, garlic, salt, and olive oil to a blender or food processor, and blend until smooth. Serve with warm empanadas and enjoy!
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Truly delicious!
We make these empanadas every month, and make sure to double so we can freeze some for easy reheating. They’re truly delicious!