Breakfast Empanadas
Breakfast Idea for Breakfast Sausage
Inspired by savory Cuban empanadas, these tasty treats are given a breakfast twist.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (5 oz.) package | |
| 1 package | Frozen Empanada Dough, roughly 16 empanadas |
| 3 | Eggs, beaten, with 1 tablespoon set aside to brush on top |
| 1/2 cup | Black Beans |
| 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 | Roughly Chopped Fresh Cilantro |
| 2 cloves | Garlic, peeled |
| 1/4 cup | Olive Oil |
| 2 tsp | Salt |
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Directions
-
Preheat oven to 400. Cook Golden Brown Turkey Sausages in a large skillet according to package directions. Remove from pan, allow to cool and chop.
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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.
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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.
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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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Ratings and Reviews
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5
Truly delicious!