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
How to Store EmpanadasTo 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.