Breakfast Empanada with Chorizo & Egg
Crispy empanada pastry stuffed with spiced chorizo, scrambled eggs, and cheese—ready in 20 minutes. A handheld Mexican-style breakfast that's perfect for meal prep or a quick morning.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 15g
Ingredients
- 3 oz chorizo
- 2 large eggs
- ¼ cup cheese (oaxaca or mozzarella)
- 4 discs empanada discs (thawed if frozen)
- 2 tbsp olive oil
- 1 pinch salt and pepper
Instructions
- 1
Remove chorizo casing. Cook chorizo in a skillet over medium-high, breaking apart with a spoon, until browned, ~4 minutes.
- 2
Whisk eggs with salt and pepper. Add to the skillet and stir until set, ~2 minutes. Fold in cheese.
- 3
Divide filling equally among empanada discs. Fold each in half and press edges to seal.
- 4
Heat olive oil in a clean skillet over medium-high until shimmering, ~90 seconds.
- 5
Pan-fry empanadas 2–3 minutes per side until golden brown and crispy.
- 6
Serve warm.
Tools you’ll need
- 10-inch skillet
- wooden spoon
- whisk
- spatula
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