How to make easy weekday breakfasts by meal-prepping these breakfast empanadas!
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As a busy parent, I’m all too familiar with the weekday struggles of trying to make sure my family starts the day with satisfying and energizing breakfasts. As much as I’d like to pop a few pop-tarts in the toaster and call it a day, I just can’t do that.
With all the sugar, preservatives, and additives that are stuffed into most breakfast options from the grocery store, I’d much instead feed my family homemade meals that actually contain nutrients and healthier ingredients. But at the same time, I know that’s a lot to ask of most busy households.
The trick to consistently feeding your family scrumptious, nutritious, and healthy foods -even with the busiest of schedules- is to meal prep! That’s right, a few hours on the weekend to cook and store meals will save you massive amounts of time and frustration during the week!
One of my favorite breakfast recipes to meal prep for the week is this one for my scrumptious Breakfast Empanadas with Eggs and Sweet Potato! These breakfast empanadas are stuffed with delectable eggs, cheeses, bacon bits, and savory sweet potato for the perfect start to any day!
I like to make 2-3 batches of these breakfast empanadas at the same time and freeze what my family doesn’t eat after the next 3-4 days. This way the empanadas will stay fresh for a few weeks, ready to be thawed and reheated for an easy grab-and-go breakfast!
This method helps me to provide a good breakfast for my daughter during the busy school year without having to cook every morning! It’s a marvelous solution when your family battles daily morning chaos. Here’s how to make (and store) my delectable Breakfast Empanadas with Eggs and Sweet Potato!
Easy Empanada Equipment
Let’s begin our experimentation with empanadas with my empanada equipment list. There’s nothing crazy to expect here, but if you want to start making empanadas at home, then you will need to grab one of those empanada press molds. Here’s everything I use to make breakfast empanadas:
- Measuring Cup
- Measuring spoons
- Mixing bowls
- Blending whisk
- Nonstick frying skillet
- 3 Baking sheet
- 3 Parchment paper sheets
- 1 Empanada press mold
- Silicone pastry brush
Breakfast Empanada Ingredients
Now let’s go over the crave-worthy breakfast ingredients. My breakfast empanadas are filled with the yummiest mix of everybody’s favorite breakfast items! Here’s what I use to fill my breakfast empanadas:
- 4 eggs
- 2 tbsp Milk
- ¼ tsp salt
- ¼ tsp Ground Pepper
- 2 tbsp olive oil
- ¼ Yellow Onion– medium size, chopped small
- 2 oz cream cheese– room temperature
- ¾ cup Sweet potato– roasted
- ¼ cup bacon bits
- ½ cup Mexican blend cheese
- 1 packages Empanada dough
- 1 egg– for brushing empanadas
How to Make Breakfast Empanadas with Eggs and Sweet Potato
Now let’s make some blissful breakfast! There’s nothing complicated about this recipe process, but it can take a little while to finish. Due to how long it takes, this is a perfect meal prep recipe to make on the weekends and then reheat to enjoy quickly throughout the week. Here’s how to make my scrumptious breakfast empanadas with eggs and sweet potatoes:
- First, measure out the breakfast empanada ingredients with the measuring cup and spoons. Then, preheat the oven to 375°F.
- Next, in a large mixing bowl, crack and drop in the 4 eggs, milk, salt, and pepper.
- Whisk the ingredients together until completely combined.
- Next, heat up the olive oil in a nonstick skillet.
- Add in the chopped yellow onion to the preheated skillet.
- Sauté the onions until they become somewhat translucent and slightly fragrant.
- Then, pour the egg mixture into the skillet.
- Cook the ingredients together while mixing gently with a silicone spatula.
- Then, remove the skillet from the heat and add the room temp cream cheese.
- Mix everything together very well until the cream cheese has completely melted and mixed into the egg mixture.
- Next, transfer the scrambled egg mixture into another mixing bowl. Then, in a separate small bowl, crack 1 egg and whisk it well to create an egg wash.
- Prepare a baking sheet or two with a sheet of parchment paper. Grab the empanada egg filling, empanada dough, sweet potato, bacon bits, Mexican cheese, and the empanada press mold.
- Start the empanada process by lightly stretching one of the empanada dough discs by hand.
- Lay the stretched dough disc over the open empanada press mold.
- Then, use the silicone brush to brush the egg wash around the edge of the dough disc.
- Next, scoop 1 tbsp of egg mixture into the middle of the dough.
- Add a spoonful of roasted sweet potato.
- Follow that with a spoonful of bacon bits.
- And finally, finish the filling with a spoonful of shredded cheese.
- Then, before pressing the empanada, make sure that there is no filling on the edges of the dough.
- Press the filling towards the middle and down gently if needed to keep the filling off the edges.
- Close the empanada press.
- Open the press to reveal the breakfast empanada.
- Repeat the filling and pressing process for the rest of the empanadas.
- Then, space out the pressed empanadas on the parchment-lined baking sheets.
- Finally, lightly brush the top of all the empanadas with the egg wash and bake them for 25-30 minutes. Serve and enjoy!
How to Store Empanadas
To store breakfast empanadas: move the empanadas to an airtight container. Store the empanadas in the fridge for up to 3-4 days. Or transfer the empanadas to a freezer-safe bag and freeze them for up to 3 months. Thaw the empanadas in the fridge overnight before reheating. Always label the date on the outside of the container to keep up with freshness.
To reheat empanadas:
- Bake them in a toaster oven for 12 minutes at 350°F.
- Heat them in an air fryer for 5 minutes at 375°F.
- You can also use the microwave method too by heating them up for 1.5 minutes. However, the empanadas tend to come out a little bit soggy with this method.
More Empanada Recipes
Breakfasts for Busy Days
As a busy parent, I know just how challenging it can be to keep your family fed on a crazy schedule, especially when it comes to breakfast! Save yourself from the hassle and check out my other easy breakfast recipes along with a few more exciting empanada recipes:
Breakfast Recipes:
- Bacon and Cheese Egg Muffins
- Instant Pot Egg Bites
- Spinach Frittata
- Strawberry Breakfast Smoothie
- Mini Pancake Cereal
- Mixed Berry Smoothie
- Mixed Berry Boba Smoothie
- Mango Boba Smoothie
- Banana Oat Muffins
- Blueberry Muffins with White Ganache
- Pumpkin Pancakes
- French Toast
More Exciting Empanadas:
Breakfast Empanada With Eggs and Sweet Potato
Equipment
Ingredients
- 4 eggs
- 2 tbsp Milk
- ¼ tsp salt
- ¼ tsp Ground Pepper
- 2 tbsp olive oil
- ¼ Yellow Onion medium size, chopped small
- 2 oz cream cheese room temperature
- ¾ cup Sweet potato roasted
- ¼ cup bacon bits
- ½ cup Mexican blend cheese
- 1 packages Empanada dough
- 1 egg for brushing empanadas
Instructions
- First, measure out the breakfast empanada ingredients with the measuring cup and spoons. Then, preheat the oven to 375°F.
- Next, in a large mixing bowl, crack and drop in the 4 eggs, milk, salt, and pepper.
- Whisk the ingredients together until completely combined.
- Next, heat up the olive oil in a nonstick skillet.
- Add in the chopped yellow onion to the preheated skillet.
- Sauté the onions until they become somewhat translucent and slightly fragrant.
- Then, pour the egg mixture into the skillet.
- Cook the ingredients together while mixing gently with a silicone spatula.
- Then, remove the skillet from the heat and add the room temp cream cheese.
- Mix everything together very well until the cream cheese has completely melted and mixed into the egg mixture.
- Next, transfer the scrambled egg mixture into another mixing bowl. Then, in a separate small bowl, crack 1 egg and whisk it well to create an egg wash.
- Prepare a baking sheet or two with a sheet of parchment paper. Grab the empanada egg filling, empanada dough, sweet potato, bacon bits, Mexican cheese, and the empanada press mold.
- Start the empanada process by lightly stretching one of the empanada dough discs by hand.
- Lay the stretched dough disc over the open empanada press mold.
- Then, use the silicone brush to brush the egg wash around the edge of the dough disc.
- Next, scoop 1 tbsp of egg mixture into the middle of the dough.
- Add a spoonful of roasted sweet potato.
- Follow that with a spoonful of bacon bits.
- And finally, finish the filling with a spoonful of shredded cheese.
- Then, before pressing the empanada, make sure that there is no filling on the edges of the dough.Press the filling towards the middle and down gently if needed to keep the filling off the edges.
- Close the empanada press.
- Open the press to reveal the breakfast empanada.
- Repeat the filling and pressing process for the rest of the empanadas.
- Then, space out the pressed empanadas on the parchment-lined baking sheets.
- Finally, lightly brush the top of all the empanadas with the egg wash and bake them for 25-30 minutes. Serve and enjoy!
Video
Notes
Nutrition
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